Ricotta Asparagus Tartlets
Embrace the elegance of seasonal produce with these Ricotta Asparagus Tartlets. The tender crispness of fresh asparagus with creamy ricotta on a flaky puff pastry ready in under an hour.
Servings: 8 Tartlets
Calories: 482kcal
Ingredients
- 2 cups Ricotta cheese
- ½ cup parmesan grated
- 1 shallot finely chopped
- 1 garlic clove minced
- 1 ½ Teaspoon honey
- 2 tablespoon mustard
- 1 Puff pastry sheet
- 1 bunch Asparagus
- 1 tablespoon unsalted butter
- 1 tablespoon poppy seed
- 1 cup prosciutto
- 2 tablespoon brown sugar
- ¼ cup balsamic vinegar
Instructions
- Preheat oven to 375F.
Make the Tarts
- In a medium bowl, combine the ricotta cheese, shallots, garlic, and Parmesan cheese. Stir well until the ingredients are combined.
- In a small bowl, mix the mustard and honey.
- Line a kitchen counter with baking paper and roll out the defrosted puff pastry. Spread a thin layer of the honey mustard on the pastry. Reserve 1 or 1 1/2 tsp of the honey mustard for the balsamic glaze.
- Cut the pastry sheet into 8 equal parts.
- Evenly distribute the ricotta cheese mix on the 8 pastry bases and spread them a little, but not all the way to the edge.
- Wash and trim the asparagus to be the same length removing any woody ends. Place a few spears on top of the cheese mixture. The number will depend on the size of your asparagus spears.
- Melt the butter in the microwave or on the stove. Gently brush it over the asparagus. Sprinkle with poppy seeds. You can also season with salt and pepper.
- Bake the tartlets for 20-25 minutes or until the pastry starts to turn golden and crisp.
- Just before the tart is finished, add the prosciutto to the top of each tart and bake for another 4-5 minutes to warm it (not crisp it) and finish the pastry.
Make the Honey Mustard Reduction
- Combine balsamic vinegar, sugar, and remaining honey mustard in a small saucepan. Mix well and put on a very low heat. Stir continuously so it doesn’t burn. Do not let the mixture boil. Stir frequently until the mixture thickens and becomes sticky. The glaze should stick to the back of a spoon to indicate it’s ready. This may take about 4-6 minutes. Set aside. It will thicken more as it cools.
- Remove the Ricotta Asparagus Tartlets from the oven and drizzle with the honey mustard reduction.
Notes
Recipe Variations and Substitutions
- Prosciutto: For a vegetarian version, you can leave the prosciutto out altogether. You could also top with small pieces of crispy bacon or pancetta for a smokier flavor, or try smoked salmon for a pescatarian option that complements the asparagus well.
- Balsamic Reduction: The honey mustard balsamic reduction finishes the tart nicely with the saltiness of the prosciutto, although the recipe will work without it if necessary. You can also use a store-bought Balsamic Glaze to make the recipe faster.
- Puff Pastry Handling: Keep the puff pastry cold until ready to use to ensure it puffs up beautifully in the oven. If the pastry warms up too much, the butter will melt too early in baking, resulting in a less flaky crust.
- Asparagus: If you have especially thick asparagus spears, you may want to blanch them quickly. Quick blanching (boiling for 1-2 minutes and then plunging into ice water) can enhance the green color and soften the fibers slightly, ensuring your asparagus is perfectly tender-crisp after baking.
- Ricotta Consistency: If your ricotta is watery, strain it through a fine mesh sieve for a few hours or overnight in the fridge. This will give you a firmer base, preventing soggy bottom syndrome and ensuring a creamy, rich filling.
Nutrition
Calories: 482kcal | Carbohydrates: 25g | Protein: 17g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 470mg | Potassium: 301mg | Fiber: 2g | Sugar: 7g | Vitamin A: 808IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 3mg