Friday, April 4, 2008
lazy tarte (and a million variations)
This was an improvised Easter brunch dish, inspired by finding frozen puff pastry that is made with butter at Trader Joe's. If you make it, make sure that your puff pastry is all-butter too--there really is no point in eating butterless puff pastry. This is particularly nice with a salad on the side. As for toppings, the possibilities are endless, though I would keep it simple: carmelized onions, roasted butternut squash, sauted courgette, whatever is in season/fridge. You can also add a handful of fresh, chopped herbs to the ricotta mixture.
1 sheet of puffpastry (I highly recommend the TJ frozen one)
1 cup of ricotta
2 cloves of garlic, finely chopped
10 stalks of green asparagus, woody ends chopped off
a handful of cherry tomatoes, cut in halves
1/2 cup of crumbled fresh goat cheese, or feta
If the puffpastry is frozen, let it become unfrozen. Roll it out so it fits more or less your baking sheet (9 x 13 in seems a reasonable size). For those of you who like mathematical precision: 1/8 inch is the thickness you are aiming for. Prick it with a fork all over.
Preheat your oven to 375 degrees. Combine the ricotta, the egg and the garlic. Salt to taste and add lots of freshly ground pepper. Spread the cheese mixture over the puff pastry base, leaving some room at the edge. Arrange the asparagus and the cherry tomatoes (cut side up) on the filling. Sprinkle with goat cheese.
Bake for about 30 min until the pastry edge is golden and the filling is set.
Eat, still warm and with a salad on the side. Serves 4-x with leftovers for x lunches.