Tuesday, March 3, 2009

Asparagus and Mushroom Tart

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asparagus tart slice 

I like to keep some frozen puff pastry on hand, it allows me to make a quick lunch or a dessert in no time. This tart is an example of a quick meal that can be made in 30 minutes or so, considering you have your puff pastry thawed  in the fridge. I have lots of asparagus this week because they were on sale. If you remember my money saving tips, I only buy fresh produce on sale. I also had some white mushrooms in my fridge and used them here too, but any kind of mushrooms would be nice.

Some of the asparagus were a little too thick, so I used a vegetable peeler to make the ends  a little thinner, as it shows in this photo bellow. Another option would be to slice the asparagus in half lengthwise. I enjoy my vegetables very crunchy, so I left them whole, and crunchy they were!

asparagus tart jpg


Asparagus and Mushroom Tart Recipe:

serves 4


You will need:

1 sheet of frozen puff pastry, thawed (1/2 a package)

1/2 cup of ricotta cheese

1/2 teaspoon of salt

1/4 teaspoon of pepper

2 tablespoons of fresh basil, chopped

1 teaspoon of olive oil

about 12 asparagus, tough ends trimmed

1/2 cup of white mushrooms, sliced


Preheat oven to 400 degrees.

On a floured surface, roll out dough into  a 10x14 inches rectangle. Transfer it to a baking sheet. Using a knife, lightly score the edges of the rectangle and using a fork pierce the inside of the rectangle several times (this will prevent the tart from puffing up all over). Bake for 15 minutes.

While tart bakes, make the ricotta filling by mixing the cheese, salt, pepper, basil and olive oil together.

Spread the ricotta filling on the baked tart and top it with the asparagus and sliced mushrooms. I like to line the asparagus crosswise in the tart to create a nicer look. Drizzle some olive oil on top of the tart and return it to the oven for another 20 minutes, or until vegetables are cooked.

Slice with a serrated knife and serve. It goes nicely with a green salad.


asparagus tart slice 2


pigpigscorner said...

Looks really simple and delicious! A perfect weekday meal!

Anonymous said...

This looks delicious. I love this kind of tart - full of savory goodness.

Débora P. Costa said...

olá!!! primeiramente parabéns pelo seu blog!!
estou passando por aqui para te convidar a conhecer o meu.. é
voltado a dicas e receitas sem gluten e sem lactose... obrigada!!! abraços e sempre q puder darei uma passadinha por aqui!

Anonymous said...

I love asparagus and mushrooms. This looks really yummy! I never have puff pastry on hand, perhaps I'll have to get some.

Sally said...

Hello Rita, please visit my blog and pick up your award.

Not Another Omnivore said...

Wow! That looks incredible!


test it comm said...

Great looking tart! Nice and simple and yet so good!

Wandering Chopsticks said...

The tart looks so elegant, yet it's such a quick and simple dish. Good deal.

Maria said...

A perfect spring tart. It looks amazing!

Rita said...

pigpigscorner - It's a week meal in a flash

Fearless Kitchen - thanks, I like tarts too

Debora - Obrigada, voi passar la no seu sim!

Des - I don't make it all the time, but having the puff pastry in the freezer is very handy.

Sally - Thank you so much!! It is the first time I get a blog award of any kind.

Naomi - thanks a lot

Kevin - thanks

WC - thanks a lot, I even serve it to guests sometimes.

Maria - Yes, spring was what in my mind the day I made it.

Anonymous said...

I made this last night, and we loved it!!! So easy and delicious. I'll definitely be making it again soon. Thanks for the recipe!

Anonymous said...

I found your blog via the Australian Pink Bites blog and I have to say it's a great place to find. As soon as asparagus comes into season here in the Uk I'll be making this, it looks delightful.

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