Asparagus and Ricotta Rustic Tart

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 large squares
A quick and easy rustic tart is a great option for a spring brunch, but fancy enough for a dinner party. Using store bought puff pastry makes the perfect vehicle for creamy cow’s milk ricotta paired with nutty Gouda cheese, sweet caramelized onions and spring asparagus stalks.

Notes

Source: Rebecca Egsieker, The Dairy Chef

Ingredients

  • 1 medium red onion (thinly sliced)
  • 1 tbsp butter
  • 1 cup cow's milk ricotta cheese
  • 1 tbsp garlic (minced)
  • 1/2 tsp Herbs de Provence
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 20-22 fresh asparagus stalks (ends trimmed)
  • 1 sheet puff pastry (thawed according to package instructions)
  • 1 egg (lightly beaten)
  • 3-4 slices thin Prosciutto (torn into pieces)

Instructions

  • Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
  • Heat butter in large skillet over medium heat. Add sliced onions and cook until soft and caramelized, about 10 minutes. Remove from heat and set aside. 
  • In medium mixing bowl combine cheeses and next four ingredients. Mix together thoroughly; set aside. 
  • On a lightly floured work surface unroll sheet of puff pastry and gently roll out to roughly 10 x 15 inches. Place on prepared baking sheet. Use a paring knife to score a line around the perimeter of the pastry, about 1 inch from the edge, then prick the center with a fork several times to keep it from puffing up. 
  • Spoon the cheese mixture over the dough inside the scored edges, spreading out to an even layer. Top with caramelized onions in a uniform layer. 
  • Lay asparagus stalks side-by-side over the cheese and onions, pressing down gently into mixture. Brush edges with egg wash.
  • Bake for 20-22 minutes, or until crust is golden and edges are puffed up. 
  • Remove from oven and top with torn pieces of prosciutto. Garnish with fresh basil. Cut into 12 squares. Garnish with fresh parmesan cheese if desired.
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