over 3 years ago
Not only are the ingredients for Burnt Offerings' Mother's Day dish uniformly crowd-friendly, but the combination of the flaky puff pastry (amplified by the saltiness of the parmesan-encrusted rim), creamy ricotta-zucchini filling, and tender asparagus is immensely satisfying. Nothing says "I love you" like artfully-arranged asparagus spears.
Any Mom would love this light, elegant, vegetarian dish - it screams "Spring!" Zucchini, lemon, ricotta and asparagus go so well together. I like the quiche consistency of the filling, and the asparagus gets nice and roasted. Serve with a nice arugula side salad with big shavings of fresh Parmesan, and a simple lemon vinaigrette,and you can't go wrong. To avoid a soggy crust - make sure the zucchini is dried and cooked thoroughly. This dish is lovely with glass of crisp Viognier.
- 1 sheet of packaged, frozen puff pastry, thawed.
- 1 pound zucchini, grated
- 1 1/4 teaspoon kosher salt, divided
- 1 bunch of asparagus, trimmed
- 2 tablespoons butter
- 2 teaspoons extra virgin olive oil
- 1 medium onion chopped (about 1 cup)
- 1 clove minced garlic
- 1 teaspoon fresh lemon juice
- 1 cup Ricotta, drained for 15 minutes
- 1/3 plus 1/4 cup grated Parmesan
- 2 teaspoons fresh lemon zest
- 1 egg
- 1/2 teaspoon freshly ground pepper
- 1 egg yolk mixed with 2 TBL water for egg wash
Preheat oven to 400 degrees.
Place grated zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain at least 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible. It’s important that the zucchini is dry.
While the zucchini is draining, blanch the trimmed asparagus spears in boiling water for 3 minutes. Plunge into ice water to stop cooking, cool, and dry thoroughly on paper towels.
Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes.
Add garlic and sauté until fragrant, about 30 seconds, then add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, and mixture is dry, stirring occasionally, about 12 minutes. Cool to room temperature.
Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon zest, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture
Line a large baking sheet with parchment paper or Silpat. On a lightly floured surface, roll out 1 pastry to a 10" x 15" rectangle, 1/8-inch thick and transfer to baking sheet.
Trim 1 inch of pastry from each edge of the rectangle and set aside next to its edge. Wash a 1 " strip of the remaining rectangle along each border with the egg wash, and then top with the piece of trimmed pastry, creating a raised edge. Overlap the corners.
Spread zucchini filling evenly over pastry, filling the pastry box, and arrange the asparagus spears decoratively on top, trimming as needed.
Apply the egg wash to the raised borders, sprinkle with the remaining 1/4 cup of cheese and a pinch of fleur de sel or kosher salt.
Bake for 30 - 35 minutes until puffed and golden. Let rest at least 5 minutes before serving. Can be made ahead and reheated.
- 383 calories
- 27g total fat
- 10g saturated fat
- 90mg cholesterol
- 726mg sodium
- 25g carbohydrate (2g dietary fiber, 4g sugar)
- 11g protein