Asparagus and Flower Tart

 


Asparagus and Flower Tart


1 sheet of puff pastry (thawed)

1 bunch of green, cleaned with the tough ends removed

 ¼ cup of heavy cream

⅔ cup whole milk ricotta cheese

2 eggs

¼ cup Parmesan cheese

¼ tsp each salt and pepper

A few flowers like primroses, daffodils and roses for decoration.



Preheat oven to 400 degrees


Roll out the puff pastry sheet to 12x12. Measure and cut pastry to a 10 inch circle. Place on a piece of parchment paper on a baking sheet.


Using your fingers, roll ½ inch border backwards onto the circle, pinching it together.  Go around the whole circle.  The border will keep the filling inside.


With a fork, poke the entire base of the circle so that the center doesn’t puff up. 


Mix together the heavy cream, ricotta cheese, 1 egg, parmesan cheese, salt and pepper in a small bowl.


Pour the mixture into the center of the pastry.  Do not overfill.


Arrange asparagus spears in a desired pattern on top of the filling.  The spears will look like a stock of a flower. 


Take the second egg and beat it with a teaspoon of water.  Using a pastry brush, brush the outer border with the egg wash.  


Bake for 25-30 minutes or until the border is golden brown and the center is set.


Decorate with the edible flowers.  Serve warm or at room temperature.


Special thanks to Wingen Bakery for the edible flowers!


Wine Pairing: California Sparkling Wine from Retzlaff Vineyards



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