These gorgeous little spring tartlets are almost too easy! Ready-made puff pastry is the perfect way to bring the fancy without breaking a sweat. The crisp pastry and luscious lemon ricotta provide the perfect base to experiment with.  I’ve used zuchini, asparagus and  heirloom tomatoes here, but you can let your imagination run wild. Beet and goat cheese, perhaps? Or blackberries and pear? Cut into little tartlets for an elegant side, or serve full sheet for a picture-perfect entree.

 

Lemon-Ricotta Veggie Tartlets with Gruyere and ThymeLemon Ricotta Veggie Tartlets Recipe and Photos by Emily Tanaka00006
Makes 16 Tartlets

 

Ingredients:
2 sheets ready made puff pastry
1 1/4 cup ricotta
1 egg, beaten- plus 1 more for egg wash
2 tablespoons fresh lemon juice
zest of half a lemon
pinch each of salt and pepper
spring vegetables or fruit for topping, our suggestion: Goodleaf Farms Pea Shoots
2/3 cup Swiss gruyere, grated
fresh thyme
Bolivian rose salt for garnish

 

Directions:
Thaw puff pastry according to package directions.
Preheat oven to 350 degrees. Carefully unroll the puff pastry. Cut into half lengthwise, and then 4 equal cuts widthwise, so you have 8 pieces per sheet. (Or leave each sheet whole.) Inside each tartlet, lightly score a 2 cm border, being careful not to cut all the way through.
Mix ricotta with 1 beaten egg, lemon juice, zest, salt and pepper. Beat the second egg in a small bowl with 2 tablespoons water to make an egg wash. Use a pastry brush to apply the egg wash evenly on each. Then spread a heaping spoonful of ricotta mixture, staying inside the border. Add your toppings and sprinkle with grated Swiss Gruyere.
Bake for 15-18 minutes, or until edges are golden brown.
Remove from oven, top with fresh thyme and a sprinkling of Bolivian rose salt. Serve hot. Enjoy!

 


Emily is photographer, foodie and crafter who has been honing her cooking skills since 6 years old. Formerly an executive catering specialist for advertising agencies, Emily is now combining her love of food and photography into a blog to be launched soon. Stay tuned!

 

 

 

 

 

 

 

 

 

 

 

 

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