If you ever asked me what my favorite seasons are to cook, I’d tell you without blinking spring and summer. All my favorite fruits and veggies are at their prime during this time, tomatoes, berries, stone fruit, summer squash, and of course asparagus. There are many more things too, but I don’t want to keep you here all day.
The best part about summer and spring produce is the ease of preparation. Picking something up during its peak season means you don’t need to do much to make it taste awesome.
Since it’s high asparagus season I’ve been enjoying more than my fair share. It’s not only great simply roasted with some olive oil, salt and pepper but as a simple vegetarian weeknight main.
Little did I know, this tart had other things in mind for me. Originally there should have been 4 eggs sitting pretty on top of there, but my eggs decided to commit suicide in the oven. Slippery little suckers. Wobbling this way and that, there was no way to fix it and I’m the kind of person that likes to show you that we food bloggers have mishaps in the kitchen too!
What did I learn from my mistakes? For starters next time I make this, my eggs are getting fried separately and carefully placed on top of the cooked tart (it’s also how I’m going to instruct you below!) Secondly, cooked eggs on your oven wall and floor does not smell good, nor is it fun to clean.
- 1 sheet puff pastry
- 12 ounces fresh ricotta
- 1 small bunch asparagus, woodsy ends removed
- ¼ cup parmigiana cheese
- 5 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Pre-heat your oven to 400 degrees F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry out to a 12X12 inch square.
- Transfer the puff pastry to the prepared baking sheet.
- Carefully spread the ricotta out on the puff pastry, leaving a 1 inch border on all sides.
- In a small bowl, whisk one egg with 1 teaspoon of water. Brush the sides of the puff pastry and fold them over to create a raised edge. With the tines of a fork, press down to seal and go over again with the remaining egg wash.
- If your asparagus is thick, cut it in half, otherwise place each piece next to each in a row, gently pressing down into the ricotta.
- Season with salt and pepper and sprinkle the parmigiana cheese across the top.
- Bake for 30-35 minutes or until the puff pastry is a golden brown color.
- Once the tart has finished cooking, in a non-stick frying pan, fry the remaining eggs and carefully transfer to the top of the tart.
- Alternatively, you can remove the tart 10 minutes before it is finished baking and place the raw egg on top to bake.
- Monday – The Not So Cheesy Kitchen – Polenta with Mushroom Ragout
- Tuesday – The Girl In The Little Red Kitchen –Asparagus, Ricotta and Egg Tart
- Wednesday – Cindy’s Recipes and Writings – Gnocchi in Walnut Cream Sauce
- Thursday – Comfy Cuisine – Oven BBQ Asian Chicken
- Friday – 30AEATS – Sizzling Pork Tacos with Tomatillo Salsa & Salsa Crudo