Savory Asparagus & Potato Tart
Ingredients:
- 1 sheet thawed puff pastry
- ¾ cup ricotta cheese
- 1 egg
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
- 2 medium-sized yellow Idaho® potatoes
- 8-10 Altar Produce asparagus spears
- 3-4 slices prosciutto, to finish
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
- Preheat oven to 350°F. Line a baking sheet with parchment and lay thawed pastry onto the sheet.
- In a medium-sized mixing bowl, mix ricotta, egg, parmesan cheese, and salt and pepper. Evenly spread it over the pastry, leaving a 1/2-inch to 1-inch perimeter at the edges.
- Slice potatoes as thinly as you can. Lay the potato circles on the pastry from edge to edge, then drizzle with 2 teaspoons olive oil and sprinkle with additional salt and pepper.
- Bake 30-40 minutes until tart is puffed and golden.
- While the tart bakes, thinly slice 3 asparagus spears, then shave the rest with a vegetable peeler. Add the sliced asparagus to a mixing bowl and dress them with the lemon juice and olive oil. Season with salt and pepper
- When the tart is finished, pile on the shaved asparagus salad. Tear strips of prosciutto and add to the top. Slice and serve warm. Enjoy!