The Tale of Peter Rabbit: Asparagus Garden Tarts
The final dish I have for this Peter Rabbit feast are asparagus garden tarts. When planning the the menu for this meal, I wanted something that resembled the gardens we see in the book. While none of the ingredients were mentioned in the book, I feel it just fits perfect with the whole theme. I remember seeing a tart very similar to this on a website a long while ago and it stuck with me ever since. I love that it looks like an image of a garden with the puff pastry being the frame. While I completely forgot where I got this visual from, I’m so happy I can recreate it for this meal. If you’ve seen a tart like this before, please let me know! I would love to give credit to whoever inspired this.
The Tale of Peter Rabbit: Asparagus Garden Tart recipe
I really, really love this tart. What is there not to like? I love the airy and crispy crust with the rich cheese topping. The sun-dried tomatoes sprinkled on top cuts through the rich cheese perfectly. Finally the asparagus brings the much needed bite of freshness you didn’t know you needed. I imagine thinly sliced broccoli would look very beautiful as well as maybe some french green beans. I’m drooling just thinking about it! This tart is great cold and even better warm straight out of the oven.
Mr. McGregor was on his hands and knees planting out young cabbages, but he jumped up and ran after Peter, waving a rake and calling out, ‘Stop thief!’
THE TALE OF PETER RABBIT, BEATRIX POTTER
The Tale of Peter Rabbit: Asparagus Garden Tarts
Ingredients
- 1 sheet store bought puff pastry
- 2 cups ricotta cheese
- 1 large whole egg
- 1/2 cup shredded gouda cheese
- 1/4 cup sun dried tomatoes roughly chopped
- 8 stalks fresh asparagus tough ends removed
Instructions
- Preheat the oven to 400F. Prepare a baking sheet pan with a sheet of parchment and set aside.
- On a lightly floured surface, gently roll out the puff pastry to smooth out the seams, Slice it in half to create two large rectangles.
- In a bowl, mix together the ricotta, egg, and shredded cheese. Season with salt and pepper. Spread the mixture over the two sheets of puff pastry while leaving a border. Add the sun-dried tomatoes on top. Press in the stalks of asparagus on top.
- Bake for 15 minutes or until golden brown.
