• Emily Wunder

Lemon Asparagus Tart

The Dish:

While puff pastry is not the lowest calorie ingredient, you can balance it out with vegetables and fresh ingredients and enjoy in moderation. This recipe has no salt but still lots of great flavor and makes a great side brunch dish.

Serving Size: 1 square | Servings: 10 | Calories: about 165


INGREDIENTS

  • 1 sheet frozen puff pastry, thawed (half of a 17.3 ounce package from the frozen aisle)

  • 1 egg

  • 1 cup ricotta cheese

  • 1 teaspoon pepper

  • 1/2 teaspoon garlic powder

  • Lemon zest from 1 lemon

  • 2 scallions, thinly chopped (1 scallion is 1 bulb from the bunch)

  • 1/4 cup fresh parsley, chopped

  • 1 Tablespoon fresh thyme (removed from stems)

  • 1 bunch asparagus, ends trimmed then cut in half

  • 1/2 Tablespoon olive oil (not Extra Virgin as this will be cooked at a high heat)

  • Parchment paper


DIRECTIONS


Preheat oven to 425°F.


Lay out the parchment paper and unfold the sheet of puff pastry on top. Roll the pastry out about 1/2-1 inch larger on all sides then slide the parchment paper and puff pastry onto a baking dish. In a medium to large mixing bowl, beat the egg then brush a 1/2 inch border of the puff pastry.


To the bowl with the remaining egg, add the ricotta, pepper, garlic powder, lemon zest, scallions, parsley, and thyme. Mix together.


Spread this mixture on the puff pastry but not on the border. Lay the asparagus on next down each side, longways, then drizzle with olive oil.


Bake until crust is golden, about 20-22 minutes.


Let slightly cool then lift parchment paper to move the tart to a cutting board. Cut in half lengthwise then across into 5 even pieces.

Adapted from: https://www.goodhousekeeping.com/food-recipes/a48174/roasted-asparagus-and-ricotta-tart-recipe/

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