Recipe adapted from Cooking Light. I used 2 pastry Gee Free Puff Pastry Sheets, and pressed them into a pastry baking dish. Because the dish was deeper than the originally intended recipe, I doubled the herbed ricotta quantity.
Perfect for a brunch, holiday or a party!
Peter Rabbit’s Picks! This is the first in a series of Spring holiday ideas I will be sharing.
If you’ve been following me for a while you know that both my husband and I come from big Italian families with lots of food traditions. Easter is the one holiday that doesn’t have any food traditions for us. So it’s become a holiday where we just like to honor and enjoy Spring, and we get to try new foods. So starting today, I will be sharing some ideas and things we’re trying as we plan our Easter menu.
Back to this tart… it is a beauty! And it is ridiculously easy to make. Recipe adapted from Cooking Light, I used GeeFree Gluten-free Puff Pastry sheets and pressed them into a pastry pan. Add in the parsley and thyme herbed ricotta, top with asparagus and bake…. that’s it!
It looks incredible and can be cut into tiny pieces as apps for any Spring event! Tastes rich and decadent but it still light.
I haven’t tried this with Kite Hill dairy-free ricotta but I bet it would be great! Let me know if you do try it.
Scroll down to see the recipe.