Spring Vegetable Tart
Jackie Cooks + Drinks
If you are looking for an impressive, yet pretty simple to make brunch recipe, this is for you!
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Course Appetizer, Main Course, Side Dish
Cuisine American
- 2 tbsp unsalted butter, divided
- 3 large leeks, light green parts only, sliced
- 4 ounces assorted mushrooms such as oyster, baby bella, shiitake; chopped
- 8 ounces whole or part skim ricotta cheese
- 1-2 tsp fresh thyme
- 1 large egg
- 1 sheet thawed puff pastry
- 1 bunch asparagus, ends trimmed and cut on a bias
- 2-3 drizzle truffle oil and truffle salt, optional
Preheat the oven to 425 degrees.
Melt 1 tbsp of butter in a saute pan. Add the sliced leeks, season with kosher salt and pepper, and allow to cook down for about 5 minutes on low heat. You want the leeks to be softened but not burnt.
Remove cooked leeks from the pan and into a medium sized bowl.
Melt the second tablespoon of butter in the pan and add the chopped mushrooms. Season with salt and pepper. Allow the mushrooms to cook until softened and shrunken in size, another 3-5 minutes.
Add the cooked mushrooms to the bowl with the leeks. Allow to cool slightly.
Next, add the thyme, ricotta, and egg into the leek and mushroom mix and stir until combined.
Line a 9x13 pan with parchment paper. Unroll the thawed puff pastry and stretch if needed to fit the pan.
Spread the ricotta vegetable mix on the puff pastry, arrange the asparagus on top of the ricotta mix.
Drizzle truffle oil + truffle salt if using
Bake in a 425 degree oven for 20-30 minutes until the pastry is puffed up and golden.
Keyword asparagus, brunch, leek, leeks, mushroom, spring, spring tart, tart