Lemon Ricotta Asparagus Snap Pea Tart

Ingredients

Instructions

1. 1

   Place a pizza stone or an inverted half sheet pan on the middle rack of the oven and preheat the oven to 425ºF.

2. 2

   Bring a large saucepan of salted water to a boil. While the water is heating, create an ice bath in a large bowl. When the water boils, add the asparagus and peas—Cook for 1 minute. Remove the asparagus and peas to the ice bath using a spider or slotted spoon. Leave the asparagus in the water for the time being.

3. 3

   On a work surface, lightly flour a large piece of parchment paper. Roll the puff pastry out on the parchment to a 16X12-inch rectangle, using flour as necessary to prevent sticking. Brush off excess flour.

4. 4

   Using a pizza cutter, cut a 1/2-inch strip from the outside edges of the pastry. Carefully set the strips to the side. Lightly brush the outer edge of the pastry with egg. Loosely twist the pastry strips and place them on the egg-coated edges forming a frame. Lightly press the twisted strips into the pastry base to seal and trim the edges. Using a fork, prick the surface of the pastry 50 times. Lightly brush the surface with egg. Slide the parchment and pastry onto a half-sheet baking pan.

5. 5

   Using a paring knife, gently score the perimeter of the pastry just inside the twisted border. Place in the freezer for 10 minutes.

6. 6

   While the pastry is in the freezer, drain the asparagus and peas and place them on a paper towel-lined baking sheet. Pat with paper towels to remove excess moisture.

7. 7

   Mix the ricotta, Parmesan, zest, thyme, salt, pepper, and the remaining egg in a medium-sized bowl. Set aside.

8. 8

   Remove the baking sheet from the freezer and place it on the pizza stone in the oven. Bake the pastry until puffed and lightly browned, 12 to 15 minutes. Remove from the oven and reduce the oven temperature to 375 degrees F.

9. 9

   Gently spread the ricotta mixture over the puffed pastry inside the twisted outer edge pressing and flattening the center as you go. I use a small offset spatula. Sprinkle with Parmesan. Arrange the asparagus, peas, and then prosciutto strips evenly. Return the pan to the oven and bake for 15 to 20 minutes until the ricotta sets. Cool for 10 minutes. Top with more Parmesan, if desired, mint, salt, and pepper.