Prep Time: 15 mins Total Time: 25 mins Serves: 6-8
Ingredients: Resource from foodnetwork.com
12 oz Store bought Puff pastry
1 cup cherry tomatoes cut in half or beefsteak tomatoes in slices
1 bunch of Asparagus cut in 2 inch pieces. Cut 1 inch off of the end of the asparagus and peel the bottom 1 inch of the asparagus.
1 cup ricotta cheese or cottage cheese
1 lemon, zested (approx 1 tbsp)
2 eggs, beaten
2 tbsps fresh dill, chopped
2 tbsps parmesan cheese
Salt and pepper to taste
Preparation:
Preheat oven to 400F. Using a rolling pin, roll out the pastry on a lightly floured surface to a rectangle measuring about 10X15”
Place on a large flat baking sheet. Using a sharp knife, score a 1” border along the sides of the rectangle,, being careful not to cut all the way through.
Place cherry tomatoes on a cutting board and use a sharp knife to cut the tomatoes in half.
In a large mixing bowl, stir together the ricotta or cottage cheese, eggs, basil and parmesan cheese with a wooden spoon, until combined.
Season with salt and pepper
Spoon this mixture inside the marked edge and scatter the tomatoes over the top.
Cook in oven for 20 minutes until the pastry is risen and golden and the filling is cooked. Allow tart to rest 5 minutes before cutting.