A lovely, easy, fresh seasonal Summery dish – great with salad or for a party.

Preparation: 20 min.

Cooking: 25 min.

Makes 16 hors-d’oeuvres (or you could make larger tarts).


  • 8oz (225g) store-bought puff pastry, thawed
  • ½ cup (125ml) ricotta cheese
  • ¼ cup (60ml) grated parmigiano-Reggiano cheese
  • 2 bell peppers red and yellow), seeded and thinly sliced
  • 3 tablespoons (45ml) olive oil
  • 4 asparagus spears, peeled into ribbons using a vegetable peeler
  • Fleur de sel
  • Pepper


  1. With rack in the lowest position, preheat the oven to 200°C (400°F). Line baking sheet with parchment paper.
  2. On a floured surface, roll out pastry dough into a 25-cm (10-inch) square. Cut dough into two rectangles and place on the baking sheet.
  3. Mix cheeses, season, and spoon cheese mixture over dough. Layer with bell peppers. Drizzle with 30 ml (2 tablespoons) of oil and sprinkle with salt.
  4. Bake for about 20 minutes, until pastry is golden brown.
  5. In a bowl, toss the asparagus with the remaining oil. Spread over the pastry and bake again for about 5 minutes. Cut each rectangle into eight squares. Season with pepper and serve.