Asparagus and Radish Tarts

Happy first day of spring! I’m so ready for warmer weather, longer days and the start of the growing season. This recipe reminds me so much of spring – asparagus, radishes and ricotta. What do you love about spring?

This is another simple recipe and can easily be made ahead of time. It would be the perfect way to start an Easter dinner as these starts can hang out in the refrigerator for up to four hours before they need to be baked. I think next time I might use sun-dried tomato pesto and top with some crispy bacon. It’s a great base recipe for different variations.

I’m excited to share this recipe in this month’s Fantastical Food Fight! As you can guess, the theme was asparagus. I’m looking forward to seeing what everyone else made this month. My family is a big fan of asparagus and I’m always looking for new ways to serve it.

1 sheet of puff pastry, cut into six squares
1 egg, beaten
3 Tbsp pesto
6 Tbsp ricotta
3 tsp lemon juice
salt and freshly ground black pepper
1 bunch thin asparagus, trimmed, washed and cut into 2″ pieces
6-8 small radishes, trimmed and washed
1 Tbsp extra virgin olive oil

Line a baking sheet with parchment paper and place the puff pastry squares on the sheet. Using a fork, prick the squares in the center, leaving ½ inch space to the edge. In a small bowl, mix together 2 tablespoons of pesto with ricotta. Add in 2 teaspoons of lemon juice and season with salt and pepper. Divide this mixture between the pastry square and spread across the bottom of the square where you pricked the dough.

In a medium bowl, place the asparagus pieces. Thinly slice the radish and mix in the remaining pesto, lemon juice and olive oil. Toss to coat all the vegetables with the pesto. Place the vegetables on top of the ricotta, pressing down to hold them in place.

Place the baking sheet into the refrigerator and chill for 15 minutes. Preheat your oven to 400 degrees. Bake the tarts for 25 to 30 minutes, rotating your pans occasionally until the pastry is golden brown and crispy and the vegetables are roasted. Serve straight from the oven with a dollop of ricotta if desired.

Check out all the other recipe’s in this month’s Fantastical Food Fight in the link below:
Inlinkz Link Party

Source: Simple Bites