As summer comes to an end I’m vowing not to mourn the loss of another season gone too quickly but rather embrace the change of pace of autumn dishes. That being said, here’s a recipe with one last nod to bikini weather. While asparagus’ season is short lived (lasting only a month or so in March to April), it’s bright green stalks and leafy tips always remind me of summer. Crisp tomato skins give the feeling of bacon while still remaining figure friendly. Here’s my end of summer Asparagus Ricotta Tart with Fried Tomato Skins.
1 puff pastry, thawed
1/2 cup ricotta cheese
1/4 cup romano cheese
1/4 cup parmesan
2 TBS parsley
1 tsp lemon zest
12 stalks of asparagus, trimmed
2 large beefsteak tomatoes
Salt and pepper to taste
Pre-heat the oven to 400 degrees. Line a pan with parchment paper (Ok, I was out of parchment and I used foil…annnnd it stuck. Lesson learned!) Roll out the puff pastry and place on the parchment lined baking sheet. Turn over the edges 1/2 inch to make a “crust” and poke all over with a fork. Bake for 10 minutes.
Meanwhile mix the cheese, parsley, and lemon zest in a small bowl. Season with salt and pepper and set aside. Coat the pre-baked puff pastry with the ricotta mixture and top with asparagus spears. Drizzle with EVOO and bake 30 minutes, until the edges are golden brown and the asparagus is tender.
While the pastry is baking, bring a large pot of water to a boil. Core the tomatoes. Submerge in the boiling water for one minute.
Immediately submerge tomatoes in a bowl of ice water and remove. Peel the skins off in pieces (they don’t need to be perfect!) and reserve the whole tomatoes for another recipe.
Once the tart is out of the oven, let it rest while you heat a small sauté pan over medium high heat. Drizzle with EVOO and add the tomato skins. Cook until they are crisp and lightly browned. Remove onto a paper towel lined plate and season with a sprinkle of salt. Top over the tart.
I was craving mushrooms so we grilled some portobellos and sliced them up top. The earthy flavor complemented the woodsy taste of the asparagus. Next time, a drizzle of good balsamic might be nice as well!
Stephanie a.k.a. The Foodetarian