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Asparagus-Ricotta Tart

1 sheet frozen puff pastry, thawed
1 1/2 cups ricotta cheese (part-skim)
Zest of 1 lemon
1/2 cup chopped flat-leaf parsley
1/2 cup finely grated Asiago cheese (plus more for topping)
2 Tbsp. chopped capers
Kosher salt and freshly ground pepper
1 bunch asparagus (about 1 lb.), trimmed

Preheat oven to 400°F. Roll out pastry to a 13-by-9-inch rectangle. Fold over about ½ inch on all sides to form a crust. Transfer to a parchment- lined baking sheet; prick crust all over with a fork. Bake 10 minutes.

Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper.

Spread ricotta mixture over crust. Sprinkle with more Asiago. Line asparagus across filling. Bake until pastry is golden-brown and asparagus is tender, about 30 minutes.








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