Bell Pepper and Asparagus Tart
Bell Pepper and Asparagus Tart
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  • 8 oz (225 g) store-bought puff pastry, thawed
  • 1/2 cup (125 ml) ricotta cheese
  • 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
  • 2 bell peppers (red and yellow), seeded and thinly sliced
  • 3 tablespoons (45 ml) olive oil
  • 4 asparagus spears, peeled into ribbons using a vegetable peeler
  • Fleur de sel
  • Pepper
  • Preparation
  • With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  • On a floured work surface, roll out dough into a 25-cm (10-inch) square. Cut dough into two rectangles and place on the baking sheet.
  • In a bowl, combine cheeses. Season with salt and pepper. Spread cheese mixture over dough. Layer with bell peppers. Drizzle with 30 ml (2 tablespoons) of oil and sprinkle with salt.
  • Bake for about 20 minutes or until pastry is golden brown.
  • In a bowl, toss asparagus with remaining oil. Spread over pastry and bake for about 5 minutes. Cut each rectangle into eight squares. Season with pepper and serve.
  • Description
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