Food and the City: Asparagus & Ricotta Tart

April 11, 2013

Asparagus & Ricotta Tart

Sometimes I like to get fancy and make fancy looking things.

When in reality I'm actually making all of it while in my pajamas and running back and forth to the kitchen in between commercials of Bates Motel. Which whoa - that show totally came out of left field. I'm not complaining though, its feeding my thirst for American Horror Story and since I have about 7 more years until the next season starts, its good for the time being.

But ya know. Sometimes you just want to pretend you're not wearing your pajama pants that have the holes in it, or maybe pretend you're actually wearing a diamond encrusted tiara while Leonardo DiCaprio massages your back. You just want to feel fancy for a few minutes. And eat fancy things. With your pinky up, perhaps?

This was a huge hit at the Food and the City residents and I'm thinking you should really make it today.

Asparagus & Ricotta Tart

1 Sheet of Puff Pasty (they normally come 2 to a box)
3 tablespoons Ricotta Cheese
1/2 teaspoon Black Pepper
7.5 oz package of Frozen Asparagus (feel free to use fresh!)
1/2 teaspoon Garlic Powder
1/4 teaspoon Red Pepper Flakes 

Thaw out your puff pastry sheet for 40 minutes. Preheat oven to 415.

Cook frozen asparagus in the microwave according to the package. Toss with garlic powder and red pepper flakes.

Roll out puff pastry onto a greased baking sheet. Spread ricotta cheese evenly, leaving the edges cheese-less. Season with black pepper. Add asparagus spears in an even layer then bake in the oven for 15 minutes.

Cut into slices and enjoy!