Savory Asparagus & Potato Tart
Spring recipes are my favorite! There is such an abundance of fresh, flavorful, seasonal ingredients to be had. If you’ve followed Rustic Joyful Food for any length of time, you know I advocate for using fresh, seasonal ingredients in your cooking as often as possible.
And since Mother’s Day is upon us, here’s one dish that’s perfect the occasion. For this remarkable savory asparagus & potato tart, I partnered with Altar Produce alongside the Idaho Potato Commission. And let me tell you…this winning asparagus/potato combo does not disappoint. It’s light, fresh, flavorful, and it tastes like springtime on a platter. Enjoy!
Savory Asparagus & Potato Tart
Prep time 15 minutes
Bake time 35-40 minutes
Yields 1 10×10 tart
Serves 4-6
Ingredients
1 sheet thawed puff pastry
3/4 cup ricotta cheese
1 egg
1/2 cup shredded parmesan cheese
Salt and pepper to taste
2 medium sized yellow Idaho potatoes
8-10 Altar Produce asparagus spears
3-4 slices prosciutto, to finish
Dressing
2 tablespoons lemons juice
2 tablespoons olive oil
Salt and pepper to taste
- Preheat oven to 350 degrees. Line a baking sheet with parchment and lay thawed pastry onto the sheet.
- In a medium sized mixing bowl, mix ricotta, egg, parmesan cheese, and salt and pepper. Evenly spread it over the pastry, leaving a 1/2-inch to 1-inch perimeter at the edges.
- Slice potatoes as thinly as you can. Lay the potato circles on the pastry from edge to edge, then drizzle with 2 teaspoons olive oil and sprinkle with additional salt and pepper.
- Bake 30-40 minutes until tart is puffed and golden.
- While the tart bakes, thinly slice 3 asparagus spears, then shave the rest with a vegetable peeler. Add the sliced asparagus to a mixing bowl and dress them with the lemon juice and olive oil. Season with salt and pepper
- When the tart is finished, pile on the shaved asparagus salad. Tear strips of prosciutto and add to the top. Slice and serve warm. Enjoy!
