Ricotta Tart

Ricotta Tart

Am sharing one of my favorite savory recipes Ricotta tart. It’s an extra easy recipe if you use store bought puff pastry. If you just want or need easy, then store bought is the way to go.

Puff pastry is a light, buttery, flaky dough used in both savory and sweet recipes. This is a savory recipe that combines the buttery light taste of the crust, and mild flavor of asparagus with the bold, salty flavor of the prosciutto for a burst of Italian flavors your family and friends will love.

This is a prefect brunch, lunch or add a simply salad and it’s a prefect light dinner any night of the week. It’s a quick, easy, delicious recipe that comes together in less than a hour,  but your family and friends will think it took much longer.

How To Make Ricotta Tart

Start by defrosting the puff pastry for 30 minutes, roll ONE sheet to a 9 x 12 rectangle, lay it on a parchment lined cookie sheet. Now with a fork prick the dough all over leaving a 1/2 inch border unpunchered to allow puffing. brush the crust edges with melted butter. Prebake the crust so you don’t end up with a wet soggy shell, then add the filling and return the tart to the oven.

This ricotta tart can be make ahead of time or in stages, making the crust the day before then finishing it just before serving. It keeps for 2 to 3 three days in your fridge and is freezer friendly.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

  • 1 store bought puff pastry dough
  • 2 cups low fat ricotta
  • 1/2 cup parmesan cheese
  • 2 slices chopped prosciutto
  • 2 cups asparagus
  • 1 cup chopped spinach
  • 1 egg
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 Tablespoon each  chopped Italian parsley, basil and thyme

Instructions

  1. Preheat oven to 375
  2. On a lightly floured broad roll 1 sheet of puff pastry into a 8 x 12 rectangle
  3. With a fork prick the pastry leaving 1/2 inch border unpunchered
  4. Bake 15 minutes or until puffed and lightly browned  on a parchment paper lined cookie sheet
  5. Meanwhile make filling
  6. Saute the onions and garlic until tender and just beginning to brown
  7. Add the asparagus and 1/4 cup water steam for 5 minutes add chopped spinach last minute
  8. Mix the ricotta with the parmesan cheese and beaten egg salt and pepper to taste
  9. Spread the ricotta mixture and over pastry crust
  10. Top the ricotta mixture with the asparagus mixture and chopped prosciutto
  11. Sprinkle with additional parmesan and herbs
  12. Brush edges with 1 tablespoon melted butter
  13. Return to oven and bake an additional 15 minutes