Asparagus And Ricotta Tarts

Serves 4-6 Prep Time 1 minutes   Cook Time 20 minutes   Rated:

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Need

  • 1 Batch ready rolled puff pastry divided into two Puff Pastry
  • 180 Grams parmesan cheese, cubed
  • 1 Handful italian parsley
  • 250 Grams smooth ricotta cheese
  • 20 Grams Umami paste Umami Paste
  • 100 Grams walnuts
  • pink salt flakes Pink salt flakes to taste BUY
  • Freshly cracked pepper to taste
  • 2 - 3 asparagus spears per tart
  • Egg wash

Do

1  

Preheat oven to fan forced 220ºC. Line 2 baking trays with paper.

2  

Cut two sheets of pastry in half and place on trays. Cut strips from remaining pastry and place on all edges of the cut tart bases to form sides to the tarts. Alternatively, you can line flan or pie tins with pastry. Dock bases with fork.

3  

Place cheese and parsley into 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.

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