I developed this recipe as I needed a vegetable side for brunch and I wanted to use spring asparagus. This is now a mainstay for spring breakfasts...easy and yummy
2. Roll out the puff pastry on a floured board. Press the pastry into a 10-inch round or square tart pan with a removable bottom.
3. In a mixing bowl combine the ricotta and parmesan cheeses, eggs, salt, black pepper and Nutmeg. Spread the mixture into the tart pan and top with asparagus.
4. Bake for 25 minutes or until pastry is golden brown and asparagus is roasted. Serve warm or room temperature.
We have not found a good GF recipe or brand that works well as a replacement for the traditional Phyllo or Puff Pastry. If you find one, please let us know!
Please login to post a comment: