Asparagus, Pea and Ricotta Tarts
You can make plenty of wonderful things with puff pastry. Take, for example, our recipe for asparagus, pea and ricotta tarts, which begins with store-bought dough.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Pizza cutter
- Microplane
- Rolling pin
- Chef's knife
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Citrus press
- Cooling rack
- Cutting board
Ingredients
- 2 sheets store-bought puff pastry dough
- 1 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 lemon, zested and juiced
- 1 egg, whisked
- ½ bunch asparagus, cut into 1-inch pieces
- 2 tablespoons olive oil
- Salt
- freshly ground black pepper
- 1 cup peas (fresh or thawed, if frozen)
- ¼ cup chopped fresh mint
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