The arrival of spring also brings fresh asparagus season, offering these individual tarts that boast vibrant colors and visually stunning presentations, all thanks to their bright, fresh flavors.
Pre-boiled Asparagus
Briefly cook the asparagus in a medium pot of salted water before adding them to the tarts and baking. Immediately cool them in ice water to halt the cooking process and preserve their vibrant green color. Avoid leaving them in the water for too long, as they can become waterlogged. Always remember to drain asparagus well and ensure they are thoroughly dry before adding to the tarts.
Asparagus Ricotta Tarts
A creamy ricotta mixture with lemon, Parmesan cheese, and nutmeg serves as a versatile spread for savory tarts like these, as it acts as a tasty adhesive for the toppings. Personally, I prefer making my own Easy Ricotta (below), though any favorite variety works well.
Easy Puff Pastry
Start by using your favorite store-bought puff pastry. Cut the pastry dough into squares, then brush them with beaten egg. Bake the squares until they turn a beautiful golden brown. Once baked, you can add the toppings of your choice. Adjust the size of the tarts according to the size of your puff pastry sheets. To prepare the puff pastry tart bases for baking, score them just inside the edge and will puff to create a crust. Then, use a fork to poke the inside so that the center doesn’t rise and becomes a bed for the toppings. See picture below.
Small or Large Spring Tarts
I love the individual servings of small tartlets, but you can also create one large tart. Just ensure you have a baking sheet or tray that’s large enough to accommodate it.
When is Asparagus Season?
Asparagus season occurs during spring time and typically spans from late February to late June. Although asparagus may be available all-year round in some regions, spring is considered the best time of year for this vegetable.
Asparagus Tart Serving Suggestion
These tarts can be served for brunch or as an appetizer during Easter brunch, lunch, or dinner. They are best served at room temperature, which means you can take them on picnics or enjoy them as a perfect lunch while dining al fresco. This recipe yields 4 tarts. If you’ve tried these Asparagus, Ricotta and Mint Tartlets or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
