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Asparagus and Ricotta Tarts

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Asparagus and Ricotta Tarts
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: April 2012
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Ingredients
  1. 1 sheet puff pastry, thawed
  2. 2 oz pancetta, diced
  3. 2 shallots, minced
  4. ½ lemon, juice and zest
  5. ¼ cup balsamic vinegar
  6. ½ cup olive oil
  7. ¾ cup ricotta cheese
  8. 1 cup finely grated parmesan cheese
  9. 1 teaspoon lemon zest
  10. 1/3 cup parsley
  11. 2 bunches asparagus, trimmed
  12. Olive oil for brushing
  13. Parsley and lemon wedges for serving
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut out four 5x2 inch rectangles from the pastry sheet and place on a baking tray lined with parchment paper. Score a border on each rectangle; set aside.
  3. In a sauté pan, sauté pancetta until crisp. Add shallots and cook until tender; remove from heat. Whisk in vinegar and lemon. Slowly whisk in remaining olive oil, season, and keep warm.
  4. Place the ricotta, parmesan, lemon zest, parsley, and salt and pepper in a bowl and stir to combine. Spoon the ricotta mixture onto the pastry and top with the asparagus. Brush the pastry borders with oil.
  5. Bake for 12-15 minutes or until the pastry is puffed and golden. Drizzle or brush with vinaigrette before plating. Serve with additional parsley and lemon wedge.
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