Sun Dried Tomato & Asparagus Tart
Bella Products Used:
Meyer Lemon Vinaigrette with Basil and Honey
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup whole milk ricotta cheese
- 1 garlic clove, minced
- 1 tsp lemon zest + extra for garnish
- 1 tbsp fresh thyme or basil, chopped (or ½ tsp dried)
- 1 bunch thin asparagus, ends trimmed
- ⅓ cup Bella Sun Luci Julienne-Cut Sun Dried Tomatoes in Olive Oil
- 1 tbsp of the oil from the sun dried tomato jar
- 1–2 tbsp Bella Sun Luci Champagne Vinaigrette
- 1 egg, beaten (for egg wash)
- Optional garnish: microgreens, grated Parmesan, red pepper flakes
- Salt & pepper to taste
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the pastry onto the baking sheet. Score a 1-inch border around the edges with a knife (don’t cut all the way through), then prick the inside with a fork to prevent puffing.
- Brush the outer border of the pastry with the beaten egg.
- In a small bowl, combine ricotta, garlic, lemon zest, thyme (or basil), a pinch of salt, and pepper.
- Spread the ricotta mixture evenly inside the border of the puff pastry.
- Arrange asparagus spears on top in a single layer (trim to fit if needed).
- Drain sun dried tomatoes, reserve olive oil for seperate uses. Dice sun dried tomatoes and over the top.
- Bake for 20–25 minutes, until the pastry is golden and crisp and the asparagus is tender.
- Remove from oven. While still warm, drizzle with Lemon Vinaigrette and a touch more lemon zest.
- Garnish with microgreens or Parmesan, optional.
- Slice into squares and serve warm or at room temperature.
