Asparagus and Tomato Tarts

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Asparagus and Tomato Tarts Recipe

With a crispy puff pastry crust and a creamy ricotta cheese filling, these asparagus and tomato tarts are the perfect combination of savory and sweet. They're a delicious way to enjoy the flavors of spring, and they're ideal for a light lunch or brunch.

Ingredients

• 1 egg, beaten
• Season with salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1 pound asparagus, trimmed
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• 1/4 cup grated parmesan cheese
• 1 pint cherry tomatoes, halved
• 1 sheet frozen puff pastry, thawed
• 1 minced garlic clove

Time Needed

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Instructions

• Preheat the oven to 400°F.
• Puff pastry should be rolled out on a lightly floured surface and cut into 4 equal squares.
• Line a baking sheet with parchment paper and place the pastry squares on it.
• Score a 1/2-inch border around the edges of each pastry square with a sharp knife.
• Brush the edges of the pastry squares with beaten egg.
• Combine ricotta cheese, Parmesan cheese, garlic, thyme, salt, and pepper in a small mixing bowl.
• Fill the scored borders of each pastry square with the cheese mixture.
• On top of the cheese mixture, arrange asparagus spears and tomato halves.
• Drizzle the vegetables with olive oil.
• Bake for 20-25 minutes, or until the pastry puffs up and turns golden brown.
• Serve hot.

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