Elegante Spargeltarte mit Blätterteig (Druckversion)
Zarte Spargelspitzen auf knusprigem Blätterteig mit cremiger Ricotta-Parmesan-Füllung - perfekt für Brunch oder leichtes Abendessen.
# Zutaten:
→ Puff Pastry
01 -
1 sheet of puff pastry, thawed if frozen
→ Vegetables
02 -
450 g fresh asparagus, trimmed
03 -
240 ml ricotta cheese
04 -
120 ml grated Parmesan cheese
05 -
1 egg
06 -
Salt and pepper to taste
→ Herbs
07 -
1 tablespoon fresh lemon juice
08 -
Zest of 1 lemon
09 -
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
# Anleitung:
01 -
Preheat the oven to 200°C. Roll out the puff pastry on a lightly floured surface to fit a tart pan. Place the pastry in the pan and prick the bottom with a fork.
02 -
In a bowl, mix the ricotta cheese, Parmesan cheese, egg, lemon juice, lemon zest, salt, and pepper until well combined. Spread the mixture evenly over the puff pastry.
03 -
Arrange the asparagus spears on top of the cheese mixture, alternating directions for a decorative look. Sprinkle fresh thyme over the top.
04 -
Bake in the preheated oven for 25 minutes or until the pastry is golden and the asparagus is tender.
05 -
Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
# Hinweise:
01 -
For a richer flavor, add a sprinkle of nutmeg to the cheese mixture. Pair with a crisp white wine, such as Sauvignon Blanc.