Thanks to Tuttorosso for sponsoring this delicious recipe.
An elegant appetizer or side dish for a dinner party or Easter, sautéed asparagus, fennel and artichokes with crushed tomatoes fill a crispy puff pastry shell crowned with a dollop of tarragon cream.
Food Done Light is making the turn into Spring dishes. I never thought I would be so happy to see those gorgeous green stalks of asparagus at the grocery store, but as soon as I saw them Winter squash was thrown to the curb. Oh, I’ll be happy to see winter squash when it comes back into season. For now I am ready to worship all those lovely spring vegetables. Spring Vegetable Ratatouille Tarts are really simple to make. Pop the puff pastry shells into the oven and sauté the vegetables. While the vegetables are simmering in luscious Tuttorosso crushed tomatoes, I whip up the tarragon cream. Literally in the time the shells cook, the vegetables and tarragon cream are done. That is not a bad day’s work.
I would love to serve these for an Easter brunch or dinner. You can spend some time perfectly placing each stalk of asparagus into the puff pastry shells or go free form like I did. They would look beautiful on a buffet table. One key to this dish is good quality tomatoes. I prefer Tuttorosso. Their tomatoes are grown on family-owned and -run farms. I did a fun taste test with them and you could taste the quality of the product. Plus Tuttorosso has non-GMO certification. Way to go Tuttorosso.
I cannot forget about these flaky, crispy puff pastry shells. Oh my! I loved them as a child, too. We traveled to Belgium when I was 9 years old and I remember having a chicken vol-au-vent at the restaurant. That was a fancy name for puff pastry shells filled with a chicken pot pie mixture. While it wasn’t overly Belgian, it was melt in your mouth sensational. Ironically enough, my husband remembers eating something similar when he was a kid. Our daughter was eyeing us rather suspiciously wondering why we were acting like little kids in anticipation of eating these bundles of joys. I have to admit, I like to cut everything up and mash it all together. It doesn’t look very pretty, but I love getting the perfect bite of pastry, vegetables and cream in every bite. If I was serving this at a dinner party, I would daintly cut a little portion at a time.
Are you ready to taste spring? Give these scrumptious and healthy Asparagus Ratatouille Tarts a try for Easter or even Mother’s Day. They are going to be a big hit.
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Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy spring vegetable recipes:
I loved this way to cook asparagus! Roasted Asparagus with Mustard and Balsamic Vinegar
Perfect for Spring and so easy! Chilled Asparagus Pea Soup