Asparagus and Mushroom Tart

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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 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.