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Asparagus & Pea Garden Tart
Asparagus & Pea Garden Tart
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Ingredients
- 1 Puff Pastry
- 2 tablespoons milk
- ¼ cup of peas, shelled
- ¼ cup of sugar snap peas
- 1 bunch of asparagus
- 1 large leek, sliced
- ½ cup of ricotta cheese
-
1 teaspoon Morton & Bassett Lemon Pepper Blend
-
1 teaspoon Morton & Bassett Garlic Powder
-
½ teaspoon Morton & Bassett Sumac
-
1 teaspoon Morton & Bassett Coriander Seed
- ½ teaspoon lemon juice, freshly squeezed
- 1 bunch of fresh parsley
- 1 bunch of fresh dill
- Drizzle of balsamic glaze
Directions
Preheat the oven to 400˚F.
Unroll the puff pastry onto a large baking sheet lined with parchment paper. Using the tip of a sharp knife, score a smaller rectangle into the pastry, leaving a 1″ border for crust. Brush the entire puff pastry with milk and bake for 20 minutes.
- Meanwhile, bring a pot of water to boil and cook the asparagus and leeks together for 3 minutes. Remove asparagus and leeks, run under cold water, then pat dry. Keep the water boiling and add peas and sugar snap peas, cook for about 3 minutes. Then run cold water over peas and sugar snap peas. Pat dry and set aside.
- Make the filling by adding cooked leeks to a food processor, a handful of fresh parsley, M&B Garlic Powder, M&B Lemon Pepper Blend, M&B Coriander Seed, and M&B Sumac. Pulse to chop. Add fresh lemon juice and a pinch of salt and pepper. You don’t want the filling to be completely pureed, just chopped.
- Assemble the tart by spooning ricotta and leek filling over the center of the puff pastry. Top with the asparagus, peas, and sugar snap peas. Add a few more dollops of ricotta then garnish with the rest of the parsley leaves, balsamic glaze and a squeeze of lemon juice.