Ricotta Asparagus Tart

• Vegetarian

• Produce

  • 1 bunch Asparagus
  • 1/2 Lemon, Juice from
  • 1/3 cup Parsley
  • 1/2 Vidalia onion

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 sheet Puff pastry, frozen

• Dairy

  • 1/3 cup Parmesan cheese, grated
  • 1 cup Ricotta cheese, part skim
  • 1/3 cup Romano cheese, grated

Found on yummyhealthyeasy.com

Description

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup part-skim ricotta cheese
• ⅓ cup grated parmesan cheese
• ⅓ cup grated romano cheese
• juice from ½ a lemon
• ⅓ cup chopped parsley
• ½ tsp. salt, or more to taste
• ¼ tsp. pepper, or more to taste
• ½ vidalia onion, sliced extra thin into circles
• 1 bunch asparagus, about 1 pound - bottoms trimmed

Directions

• Preheat oven to 400ºF. Roll out pastry to a 9x13 rectangle. Fold edges over a bit to create a crust. Move to a parchment-covered baking sheet. Prick a few times with a fork. Place in preheated oven for 10 minutes.
• Meanwhile, combine ricotta, parmesan, romano, lemon juice, parsley, salt and pepper in a small mixing bowl. When pastry is done, spread ricotta mixture over the crust. Spread a thin layer of onion circles over ricotta and then line asparagus over the onions.
• Bake until pastry is golden brown and asparagus is tender, about 30 minutes. Slice into long pieces, serve and enjoy!