Asparagus Tart with Nutmeg

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

Ingredients

1 teaspoon Nutmeg

1/2 package puff pastry, thawed

1 bunch of asparagus, washed, ends trimmed

1 pint ricotta cheese

1 cup parmesan cheese, grated

3 eggs, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon black pepper

Recipe Info

Difficulty Level:

Easy

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Serving size:

4

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on prepared pan.

3. Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area.

4. In a mixing bowl combine the ricotta and parmesan cheeses, eggs, salt, black pepper and Nutmeg. Spread the mixture eveny onto the dough and top with asparagus.

5. Bake for 25 minutes or until pastry is golden brown and asparagus is roasted. Serve warm or room temperature.

See Victoria's suggestions for gluten-free substitutions for this recipe here.