Lemon Ricotta Asparagus Snap PeaTart

Name: Lemon Ricotta Asparagus Snap Pea Tart
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Ingredients: 8 ounces fresh asparagus ( -- trimmed and cut diagonally into 1-inch pieces); 1/2 cup fresh snap peas; 1 puff pastry sheet (thawed -- I prefer Dufour); 1 large egg (-- beaten); 1 cup whole-milk ricotta; 1/4 cup finely grated Parmesan; 1 tablespoon grated lemon zest; 1 teaspoon fresh thyme leaves; 1/2 teaspoon Kosher sea salt; 1/2 cup finely grated Parmesan; 4 thin slices proscuitto (-- torn into strips); Parmesan, mint leaves, Maldon sea salt freshly ground black pepper

by laurabonicelli | Main Dish, Pasta-Pizza-Risotto, Starters, Vegetarian | 0 comments

Lemon Ricotta Asparagus Snap PeaTart

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