Asparagus Tartlets with Mozzarella and Parmesan

Breakfasts | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus Tartlets with Mozzarella and Parmesan

Ingredients

Puff Pastry - 17.6 oz
Canned White Asparagus - 3.5 oz
Olive Oil - 1 fl oz
Marinated cherries - 7.1 oz
Melted Cheese - 3.5 oz
Grated Pecorino Pepato Cheese - 1.8 oz
Pistachios - 1.8 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.