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Asparagus Ricotta Spring Tart


- asparagus

- ricotta cheese

- puff pastry

- 2 tbsp butter

- 2 tbsp honey mustard

- salt + pepper


Heat oven to 375. Defrost puff pastry and spread on a pan lined with foil. Spread a thick layer of ricotta cheese over the dough, then layer the asparagus over. Drizzle olive oil over the asparagus and dough. Pinch the corners of the dough to make the edges more thick. Bake for 30-35 minutes, until the edges or golden brown. In a small sauce pan, melt butter and add honey mustard, stirring and heating until its a uniform sauce. Drizzle it over the pastry, and sprinkle with salt and pepper. Cut into squares!

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