Asparagus And Ricotta Tarts
Asparagus and Ricotta Tarts, the simplest most delicious version, easily made in your Thermomix.
One of my favourite ways to flavour bomb any savoury recipe is to add some Umami Paste. Umami, often described as the fifth taste, is a savoury and deeply satisfying flavour that enhances the overall taste experience of foods. It is naturally present in a variety of ingredients such as mushrooms, tomatoes, soy sauce, some nuts, and aged cheeses, contributing to their rich, complex flavors. Umami is derived from the presence of glutamates and nucleotides, which occur naturally in certain foods. This taste is known to stimulate the taste buds, creating a mouthwatering sensation that complements other flavors, making dishes more flavorful and satisfying. Incorporating umami-rich ingredients into your cooking can elevate the taste of everyday meals, offering a deeper and more nuanced flavor profile that appeals to a wide range of palates.
If you are not yet familiar with other ways to use Umami, please go and purchase For Food’s Sake immediately, with over 100 recipes AND gorgeous pics…(plus a few Umami recipes as well).
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Need
- 1 Batch Puff Pastry or Empire puff pastry sheet, divided into two Recipe
- 180 Grams parmesan cheese cubed
- 1 Handful flat leaf parsley
- 20 Grams Umami Paste Recipe
- 250 Grams smooth ricotta cheese
- 100 Grams walnuts BUY
- pink salt flakes to taste BUY
- black pepper Freshly cracked to taste
- 6 asparagus spears per tart
- egg wash
Do
- 1
Preheat oven to fan forced 220ºC.
- 2
Line flan or pie tins with pastry. Dock bases with fork. A removable based tin is always the easiest for this sort of thing.
- 3
Place parmesan and parsley into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Add Umami Paste, ricotta, walnuts and seasoning and mix 5 sec/speed 5.
- 5
Spread mixture on each tart, ensuring you do not put any mixture on the edges.
- 6
Arrange asparagus spears on each tart and brush any exposed pastry with egg wash.
- 7
Bake for 15-20 minutes until puffed and golden.
More
Serve hot sprinkled with a few additional chopped walnuts.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
