This recipe was based on the asparagus tart I saw on Instagram by chef and cookbook author, Julius Roberts.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:41x
Category:brunch, lunch
Method:bake
Ingredients
Scale
One sheet puff pastry
one egg for egg wash
One bunch of asparagus, trimmed
One small bunch of chives
A few mint leaves
1/2 cup goat cheese
1 cup ricotta cheese
Lemon for juice and zest
Salt and pepper
Olive oil
Instructions
Prepare the asparagus. Blanch in boiling water for 30-45 seconds (depending on thickness) and immediately remove to an ice bath to stop the asparagus from continuing to cook.
Prepare a baking sheet with parchment paper and roll out one sheet of puff pastry.
Score a border around the edges.
Mix the zest and juice of one lemon with goat cheese and ricotta cheese. Whisk to get a creamy and spreadable textureโseason with salt and pepper.
Spread evenly on the puff pastry, ensuring staying inside the scored edge.
Layout the asparagus evenly on the tart and drizzle with olive oil and a pinch of salt.