Asparagus Tartlets with Mozzarella and Parmesan
Breakfasts • Italian
Description
Asparagus Tartlets with Mozzarella and Parmesan
Ingredients
- Puff Pastry 20 oz
- Canned White Asparagus 5 oz
- Olive Oil 0 fl oz
- Marinated cherries 5 oz
- Melted Cheese 5 oz
- Grated Pecorino Pepato Cheese 0 oz
- Pistachios 0 oz
- Lemon ½ piece
- Fresh Mint 1 bunch
- Salt a pinch
- Ground Black Pepper a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 410°F. Squeeze the juice from the lemon. Chop the mint. Blanch the asparagus in salted water for one minute, drain in a colander, and rinse with cold water. Cut the asparagus and cherry tomatoes lengthwise, place them in a deep dish, and drizzle with olive oil. Season with salt and pepper, sprinkle with lemon juice, and add the mint. Marinate for 20 minutes.
Step 2
Roll out the pastry and cut it into rectangles, creating edges.
Step 3
Mash the mozzarella and spread it on the pastry. Top with asparagus, tomatoes, and sprinkle with Parmesan. Bake for 15 minutes. Sprinkle with nuts and cook for another 5 minutes.
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