You guys, it’s going to be 50 degrees here tomorrow. Sweet relief! Even though the weather hasn’t been cooperating, I have already shifted to seasonal spring ingredients in my cooking…I put together these pretty spring tarts with asparagus, peas and mint (lemon and thyme ricotta too) for Made By Girl. They look and taste like spring to me and provide a lot of style without much effort for brunch and lunch get togethers. Maybe you’re still planning your Easter menu for this weekend? If so, I’d definitely add this to your spread. Be sure to jump on over to see the more photos!
Spring Tarts with Asparagus, Peas & Mint
1 sheet of store-bought puff pastry, thawed
A handful of thin asparagus, chopped into 2-3-inch long pieces with stems
3/4 cup ricotta
4 sprigs of thyme, leaves removed from stems
Juice of half a lemon
Zest of one lemon
Salt and pepper
1 egg, beaten
1 cup frozen peas, thawed
Olive oil and white balsamic vinegar
About 10 mint leaves
Fresh parmesan, grated
Preheat oven to 400 degrees. Lay a piece of parchment paper on a baking tray. Place the pastry sheet onto the parchment and cut into 4 squares. Score a 1-inch border around the edge of each square and prick once in the middle with a fork. Mix the ricotta with lemon juice, half the zest, thyme, salt, and pepper. Spread the ricotta mixture evenly inside the border of each square. Note that you may not use it all. Top each square with a few pieces of asparagus on the diagonal. Sprinkle with remaining lemon zest and season with freshly ground pepper. Brush the borders of each tart with the beaten egg, then bake for 15-20 minutes or until golden. Place peas in a small bowl and drizzle with olive oil and white balsamic; toss to combine and season with salt and pepper. Top the cooked tarts with the peas, then finish with mint leaves, a bit of grated Parmesan, and additional lemon zest if desired.