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).
Ingredients
- 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
Method
- With rack in the lowest position, preheat the oven to 200°C (400°F). Line baking sheet with parchment paper.
- 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.
- 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.
- Bake for about 20 minutes, until pastry is golden brown.
- 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.
