Asparagus Pea Tartlets with Lemonricotta

Recipe Introduction: Spring on a Plate!

Fancy a bit of sunshine on your plate? Do you need new ideas for your spring appetizers ? Honestly, these Asparagus & Pea Tartlets with Lemon Ricotta are little bites of happiness! I am totally serious; this is a banger!

These delightful tartlets are screaming "Spring!" Think Wimbledon appetizers or a fancy garden party. Flaky pastry, creamy filling, and those fresh spring veggies. What can be better?

Spring Tartlets? Here's Why They're Great

This recipe is inspired by classic French techniques. Don't get scared, you don't need to be a Michelin star chef to make this! It's totally doable for a home cook.

It does take a little over an hour, and you'll get about 12 tartlets . So many to share...or not!

Origin

This recipe is inspired by classic French techniques, but simplified for the home cook.

Main Benefits

Asparagus and peas are nutritional powerhouses. Lots of vitamins and fiber! Imagine serving these at your first BBQ of the year.

You'll look like a star. These are the perfect vegetarian spring appetizers to impress your guests. And if you ask me, these lemon ricotta appetizers is where is at.

Right, let's talk ingredients. You'll need stuff for the pastry, filling, and topping. Nothing too scary, I promise!

Ingredients & Equipment

Okay, let's get this sorted. We're diving into these Asparagus & Pea Tartlets with Lemon Ricotta . Honestly, nailing the ingredients is half the battle! These spring appetizers, are so good that even my picky cousin likes them.

I've tweaked this recipe so many times, and I have the perfect ingredient ratios.

Main Ingredients

• Pastry:
  • 1 1/4 cups ( 150g ) all-purpose flour. You might need extra for dusting.
  • 1/2 teaspoon ( 2.5ml ) salt.
  • 1/2 cup ( 115g ) unsalted butter. It must be cold and cubed!
  • 1/4 cup ( 60ml ) ice water.
  • OR 1 box ( 14.1 oz/400g ) refrigerated pie crust, thawed. Shortcrust pastry from the supermarket is absolutely fine, saves time!
• Filling:
  • 1 cup ( 225g ) whole milk ricotta cheese. Make sure you drain it well. Watery ricotta will ruin the consistency.
  • 1/4 cup ( 30g ) grated Parmesan cheese. Real parmesan is better.
  • 1 tablespoon ( 15ml ) lemon zest. Go easy on the white pith, it can taste bitter.
  • 1 tablespoon ( 15ml ) lemon juice. Freshly squeezed, please.
  • 1 large egg yolk.
  • 1/4 teaspoon ( 1.25ml ) salt.
  • 1/8 teaspoon ( 0.6ml ) black pepper.
• Topping:
  • 1 pound ( 450g ) asparagus, trimmed. Look for firm spears.
  • 1 cup ( 150g ) frozen peas, thawed. No need to cook them.
  • 2 tablespoons ( 30ml ) olive oil.
  • Flaky sea salt, for garnish. Maldon is excellent.
  • Freshly cracked black pepper, for garnish.

Seasoning Notes

For this Lemon ricotta appetizers recipe, lemon zest is key . It brings a freshness and aromatic that really brightens the whole tartlet.

Don't skip the Parmesan; it adds a lovely savoury depth. A bit of salt and pepper elevates the flavour. If you're feeling adventurous, a pinch of nutmeg is great.

Want a substitute? Try a tiny bit of garlic powder.

Equipment Needed

• Food processor. If you're making pastry.
• Rolling pin. Unless you bought ready-made pastry.
• 12-cup muffin tin. Or individual tartlet tins if you're feeling fancy.
• Parchment paper. Optional, stops sticking.
• Mixing bowls and Whisk.
• Vegetable peeler.

A rolling pin is a must. If you don't have one, a clean wine bottle can work! I once used a metal water bottle in a pinch!.

These are simple to throw together, don't be daunted!

Asparagus & Pea Tartlets: Let's Get This Sorted!

Alright, spring appetizers season is upon us! You know? The sun’s (hopefully) shining, and everyone's after something a bit fancy.

Forget those boring crisps, these Asparagus & Pea Tartlets with Lemon Ricotta are the business. Honestly, they're like sunshine on a plate! I swear I made a batch for my sister's garden party and they went down a storm .

Wimbledon appetizers? sorted. Let's get cracking, shall we?

Prep Like a Pro: Mise en Place Magic

First things first, you've gotta get your mise en place sorted. Which, for those who aren't culinary school grads, means "everything in its place".

Chop your asparagus, thaw the peas. Most importantly , make sure that ricotta is drained . No one wants a soggy tartlet bottom.

Eugh. Cold butter is key to flaky pastry, so don't even think about using it straight from the counter! Pop that butter in the freezer for about 10 minutes while you're getting the flour ready.

Safety? No kidding! Watch those fingers around the food processor blade. I may or may not have a scar to prove it hurts.

Ouch!

Tartlet Time: step-by-step Guide

Okay, let's get this sorted! Here’s the lowdown on creating these little beauties:

1. Make the pastry. Or, cheat! store-bought pastry is your friend. Roll it out to a thickness you like.
2. Press the pastry into your muffin tin. Chill for 15 minutes . Nobody likes shrinkage, especially in tartlets!
3. Bake at 375° F ( 190° C) for 10- 12 minutes , till golden.
4. Whisk together the ricotta, Parmesan, lemon zest, lemon juice, egg yolk, salt, and pepper. Taste it! Adjust the lemon if needed.
5. Fill the tartlets, top with asparagus and peas, drizzle with olive oil. Bake for another 15- 18 minutes .
6. Garnish with flaky sea salt and pepper.
7. Serve warm or at room temperature, these spring canapés are a showstopper.

Pro Tips for Tartlet Triumph

Blind baking the pastry shells for a few minutes before adding the filling will give you a seriously crispy base.

Nobody wants a soggy bottom! A soggy bottom is the worst! Also, don't overbake the filling. You want it set, but still creamy.

Trust me. These are also great as vegetarian spring appetizers .

Common mistake? Overworking the pastry. Go easy on it! A few minutes of love is all you need. You can make the pastry a day ahead.

Just wrap it tightly and chill it. Lemon ricotta appetizers like this are the perfect addition to your recipe book.

You can't go wrong adding these easy spring appetizers to your menu.

Recipe Notes: Cracking the Code to Perfect Spring Appetizers

Okay, let's get this sorted. These Asparagus and Pea Tartlets are more than just food; they're a little taste of sunshine, perfect for any gathering.

Honestly, I've made these for everything from posh garden parties to casual picnics.

Serving Suggestions: Plating Like a Pro!

Presentation is key, you know? Arrange these spring canapés on a nice platter, maybe with a sprig of dill for extra flair.

Or, for a more rustic vibe, serve them on a wooden board. I think, a simple green salad adds a touch of freshness.

Thinking about drinks? A chilled glass of Sauvignon Blanc is the perfect partner. If you're feeling fancy, serve alongside a small bowl of pesto for dipping.

Storage Tips: Keepin' 'Em Fresh

So, you've got leftovers? No worries! These mini tart recipes spring can happily live in the fridge for up to 3 days.

Just pop them in an airtight container. Reheating is easy peasy a quick zap in the microwave or a gentle warm-up in the oven will do the trick.

Freezing? Honestly, I wouldn't. The pastry can get a bit soggy.

Variations: Your Tartlets, Your Way!

Fancy a twist? No problem. For a vegetarian spring appetizers option, just double check that your parmesan cheese uses vegetarian rennet.

If you're avoiding gluten, use a gluten-free pie crust. Another tip is Broad beans (fava beans) can replace peas. Or even Courgette (zucchini) ribbons can replace Asparagus.

You know? Loads of options.

Nutrition Basics: Goodness in Every Bite

These Asparagus tartlets aren't just delicious. They're good for you too! Each tartlet contains about 200 calories, 7g of protein, and is packed with vitamins from the asparagus and peas.

It's a tasty way to get some greens. It is perfect as Wimbledon appetizers .

So, there you have it! Now, go forth and create some amazing spring appetizers ! Don't be afraid to experiment and have fun. I hope you enjoy it!