Mother's Day Recipe: Asparagus and Ricotta Tart

Ingredients

  • ½ sheet frozen puff pastry, thawed to room temperature
  • 1 medium egg
  • ½ cup ricotta cheese
  • Salt
  • Ground Black Pepper
  • Lemon zest, freshly grated
  • Lemon juice, half a lemon
  • 3 scallions, 1 finely chopped and 2 thinly sliced
  • ½ cup fresh chopped parsley leaves
  • 1 tablespoon fresh tarragon leaves
  • 6-7 oz. asparagus, halved
  • ½ tablespoon olive oil
  • ½ teaspoon honey, maple syrup or agave nectar
  • 2 cup mixed greens (spinach, arugula, snap peas, green beans, baby kale)

Directions

  1. Unfold the puff pastry on to a piece of parchment paper and roll. Ensure all four sides are ½ inch thicker than the middle (create a crater)
  2. In a medium mixing bowl, beat the egg. Lightly brush the border of the pastry with a thin layer of egg wash. Add the ricotta, pinch of salt and pepper, lemon zest, chopped scallions and herbs to the remaining egg. Mix until well combined.
  3. Spread on to the pastry in the center of the crater and ensure to leave the ½” border uncovered.
  4. Top with asparagus spears and drizzle or spray a light coat of olive oil.
  5. Preheat the Chefwave Magma Air Fryer Oven to 400 deg F for 5 minutes.
  6. Bake the tart in the Magma for 12-15 minutes, until the crust is golden brown. Ensure the rack is on the lowest level of the oven.
  7. In a separate bowl combine the juice of the lemon, honey/maple syrup/agave nectar, oil, pinch of salt and pepper. Toss in the greens and remaining scallions and herbs until they are well coated.
  8. Remove the tart from the oven when ready and top off the tart with a desired amount of salad greens.
  9. Serve hot, enjoy!
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