Name: Savory Asparagus Puff Pastry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Puff Pastry: (1 sheet, about 14 ounces) – Provides the flaky, buttery base for the tart. Pre-made puff pastry from the store freezer section is perfect for convenience.; Fresh Asparagus: (1 pound) – The star of the dish, offering a delicate, slightly grassy flavor and a tender-crisp texture. Look for firm, bright green spears.; Olive Oil: (2 tablespoons) – Used for sautéing the asparagus and adding a touch of richness and flavor. Extra virgin olive oil is recommended for its superior taste.; Garlic: (2 cloves, minced) – Infuses the asparagus with a savory, aromatic depth. Freshly minced garlic is preferred over pre-minced for the best flavor.; Ricotta Cheese: (1/2 cup) – Adds a creamy, slightly tangy element that contrasts beautifully with the flaky pastry and savory asparagus. Whole milk ricotta offers the richest flavor and texture.; Parmesan Cheese: (1/4 cup, grated) – Provides a salty, nutty, and umami-rich flavor boost. Freshly grated Parmesan is always best for its superior taste and melting quality.; Lemon Zest: (1 teaspoon) – Brightens the flavors and adds a subtle citrusy note that complements the asparagus and cheese. Use a microplane or fine grater to zest the lemon.; Salt: (1/2 teaspoon, or to taste) – Enhances the flavors of all the ingredients and balances the overall taste. Sea salt or kosher salt are excellent choices.; Black Pepper: (1/4 teaspoon, freshly ground, or to taste) – Adds a touch of spice and complexity. Freshly ground black pepper is always recommended for its bolder flavor.; Egg: (1 large, beaten) – Used for an egg wash to create a golden brown and glossy crust on the puff pastry.

Ingredients

Puff Pastry: (1 sheet, about 14 ounces) – Provides the flaky, buttery base for the tart. Pre-made puff pastry from the store freezer section is perfect for convenience.
Fresh Asparagus: (1 pound) – The star of the dish, offering a delicate, slightly grassy flavor and a tender-crisp texture. Look for firm, bright green spears.
Olive Oil: (2 tablespoons) – Used for sautéing the asparagus and adding a touch of richness and flavor. Extra virgin olive oil is recommended for its superior taste.
Garlic: (2 cloves, minced) – Infuses the asparagus with a savory, aromatic depth. Freshly minced garlic is preferred over pre-minced for the best flavor.
Ricotta Cheese: (1/2 cup) – Adds a creamy, slightly tangy element that contrasts beautifully with the flaky pastry and savory asparagus. Whole milk ricotta offers the richest flavor and texture.
Parmesan Cheese: (1/4 cup, grated) – Provides a salty, nutty, and umami-rich flavor boost. Freshly grated Parmesan is always best for its superior taste and melting quality.
Lemon Zest: (1 teaspoon) – Brightens the flavors and adds a subtle citrusy note that complements the asparagus and cheese. Use a microplane or fine grater to zest the lemon.
Salt: (1/2 teaspoon, or to taste) – Enhances the flavors of all the ingredients and balances the overall taste. Sea salt or kosher salt are excellent choices.
Black Pepper: (1/4 teaspoon, freshly ground, or to taste) – Adds a touch of spice and complexity. Freshly ground black pepper is always recommended for its bolder flavor.
Egg: (1 large, beaten) – Used for an egg wash to create a golden brown and glossy crust on the puff pastry.

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier. Parchment paper also helps to ensure even baking and prevents the bottom of the pastry from burning. Setting up the oven and baking sheet first ensures you’re ready to go once the pastry is assembled.
Prepare the Asparagus: Wash the asparagus thoroughly under cold running water. Snap off the tough woody ends of the asparagus spears. To do this, hold the asparagus spear near the bottom and gently bend it. It will naturally break at the point where it becomes tender. Discard the woody ends. Cut the remaining tender asparagus spears into 1-2 inch pieces. Cutting them into pieces makes them easier to arrange on the puff pastry and ensures they cook evenly.
Sauté the Asparagus and Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn. Fragrant garlic is key, burnt garlic will taste bitter. Add the chopped asparagus to the skillet and sauté for 3-5 minutes, until it is bright green and slightly tender-crisp. You want the asparagus to retain some bite as it will continue to cook in the oven. Sautéing it beforehand enhances its flavor and ensures it’s not too raw in the finished tart. Season with salt and pepper to taste while sautéing. Seasoning at this stage helps to layer the flavors throughout the dish.
Prepare the Puff Pastry: Gently unfold the sheet of puff pastry on the prepared baking sheet. If your puff pastry is frozen, ensure it is thawed according to package directions. Lightly score a border about 1 inch in from the edges of the puff pastry using a sharp knife or pizza cutter, being careful not to cut all the way through. This border will puff up beautifully during baking and create a lovely edge for the tart. Prick the inside rectangle (within the scored border) all over with a fork. This prevents the center from puffing up too much and creating air pockets, allowing it to stay relatively flat and hold the filling.
Assemble the Puff Pastry Tart: Spread the ricotta cheese evenly over the pricked center area of the puff pastry, staying within the scored border. Leave the border clear for puffing. Sprinkle the grated Parmesan cheese over the ricotta. Arrange the sautéed asparagus pieces evenly over the cheese mixture. Distribute them in a single layer for even cooking and visual appeal. Sprinkle the lemon zest evenly over the asparagus. The lemon zest adds a final touch of brightness and aroma.
Egg Wash and Bake: Brush the beaten egg over the scored border of the puff pastry. This egg wash will create a beautiful golden brown color and a glossy finish to the crust. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the asparagus is tender. Keep an eye on it towards the end of the baking time to prevent over-browning, especially if your oven tends to run hot.
Cool Slightly and Serve: Remove the Savory Asparagus Puff Pastry from the oven and let it cool on the baking sheet for a few minutes before slicing and serving. This allows the pastry to set slightly and makes it easier to slice. Serve warm or at room temperature. Garnish with extra Parmesan cheese or fresh herbs like parsley or chives, if desired, for added flavor and visual appeal.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: one normal portion
Calories: 350
Fat: 25g
Fiber: 2g
Protein: 10g