When dinner is not quite ready, it's always great to have some amuse bouche (palate teaser) to keep the the hungry guests happy.
Here's a nice and quick to put together party opener from Clodagh's Kitchen Diaries (Kyle Books USA, March 2013) by Clodagh McKenna.
Asparagus, Mint, and Ricotta Tartlets
Super simple to make and so tasty. Use asparagus in the recipe while it’s in season, but you can substitute with lots of other vegetables when it isn’t, such as tomatoes or zucchini.
Makes 4
1 sheet of ready-rolled all-butter puff pastry
8 oz ricotta
3/4 cup Parmesan cheese, finely grated
finely grated rind of 1 lemon
8 asparagus spears
olive oil, for brushing
sea salt and freshly ground black pepper
mint leaves, to serve
Preheat the oven to 400˚F. Line a baking sheet with nonstick parchment paper.
Cut out four rectangles, each 5 °— 21/2 in, from the pastry sheet and place them on the baking sheet. Score a 1/2 in border on each rectangle.
Put the ricotta, Parmesan, lemon rind, salt, and pepper into a bowl and stir to combine. Spoon the mixture on to the pastry and top each tart with two asparagus spears. Brush the pastry borders with oil and cook in the oven for 12–15 minutes or until the pastry is puffed and golden.
Serve with a couple of mint leaves on top.
Add to your St Patrick's Day recipe list
(* Recipe reproduced from Clodagh's Kitchen Diaries by Clodagh McKenna -Kyle Books USA, March 2013, all rights reserved)
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