This flaky puff pastry tart, smeared with creamy ricotta, tahini, and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.
Have This!
- 1 sheet frozen puff pastry (from a 17.3-oz pkg.), thawed
- 1 large egg
- 3 tsp. tahini
- 1 c. ricotta cheese
- Kosher salt and pepper
- 1 lemon
- 4 scallions, 2 finely chopped and 2 thinly sliced
- 3/4 c. cup fresh flat-leaf parsley leaves, 1⁄4 cup chopped
- 1/4 c. fresh tarragon leaves, 1 tbsp. chopped
- 12 oz. asparagus, halved
- 1 1/2 tbsp. olive oil
- 1 tsp. honey
- 4 c. mixed greens
Do This!
- Heat oven to 425°F and place oven rack in lower third of the oven.
- Unfold the pastry onto a piece of parchment paper and roll 1/2″ bigger on all sides. Slide the parchment onto a baking sheet.
- Beat the egg in a bowl. Lightly brush a 1/2″ border of egg around the pastry. Add the ricotta and 1/4 teaspoon each salt and pepper to the bowl with the remaining egg. Finely grate the zest of the lemon and tahini into the bowl; mix to combine.
- Fold in the chopped scallions and chopped herbs, and then spread onto the pastry, leaving the 1/2″ border of egg uncovered.
- Top with the asparagus and drizzle with 1/2 tablespoon olive oil. Bake until the crust is golden brown, 18 to 20 minutes.
- In a bowl, combine the juice of the lemon, the honey, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with the greens and remaining scallions and herbs. Serve with the tart.