Green asparagus and ricotta tart
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Kifli Kukták
Ez a könnyű és látványos sós pite a tavasz legjavát hozza el a konyhádba. A ropogós leveles tészta alapon nyugvó krémes ricotta és a friss zöldspárga párosa nemcsak ínycsiklandó, de pillanatok alatt el is készül. Tökéletes választás egy ráérős hétvégi ebédhez vagy egy elegáns tavaszi vacsorához.
Ingredients
Preparation method
Preheat the oven to 220 °C. Roll out the puff pastry and place it in a greased tart tin (approx. 28 cm in diameter). Fold back the edges to create a thicker rim, then prick the bottom with a fork. Cover with baking paper, weigh down with dried beans or lentils, and bake for 10-12 minutes. Then reduce the oven temperature to 180 °C.
While the pastry is baking, prepare the filling. Wash the asparagus and cut off the woody ends. Cut the spears into approx. 2 cm pieces, but leave a few whole for decoration. Slice the red onion into half-moons (set aside a small amount of this as well). Heat oil in a pan and sauté the onion with half of the chopped thyme until translucent. Add the chopped asparagus (and the whole ones too), then sauté for another 4 minutes. Season with salt and pepper.
In a bowl, whisk the eggs with the milk and the remaining chopped thyme, then season with salt and pepper.
25 min
Under an hour
