Spring Vegetable And Ricotta Strudel

2 min read

Spring Vegetable Ricotta Tarts Recipe

Spring is the perfect time of year to whip up some delicious and healthy recipes using fresh vegetables straight from the garden. This spring vegetable ricotta tarts recipe is sure to impress your family and friends with its delicate and flavorful combination of vegetables and cheese.

– 1 cup ricotta cheese
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 sheet puff pastry, defrosted
– 1/2 cup fresh peas
– 1/2 cup asparagus, trimmed and cut into 1” pieces
– 1/4 cup green onions, sliced
– 1/4 cup fresh dill, chopped
– 1/4 cup fresh mint, chopped
– 1 tbsp olive oil
– 1 tbsp lemon juice
– 1 tbsp lemon zest

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the ricotta cheese, egg, Parmesan cheese, salt, and black pepper.
4. On a lightly floured surface, roll out the puff pastry sheet to a 12×12-inch square.
5. Cut the pastry into four 6×6-inch squares and transfer them to the prepared baking sheet.
6. Fold over about a 1/2-inch border of the pastry on all sides to create a raised crust.
7. Using a fork, prick the bottom of each pastry square to prevent puffing.
8. Spread the ricotta mixture evenly in the center of each pastry square.
9. In a medium bowl, toss the peas, asparagus, green onions, dill, mint, olive oil, lemon juice, and lemon zest until well combined.
10. Spoon the vegetable mixture over the ricotta mixture on each pastry square.
11. Bake for 20-25 minutes or until the pastry is golden brown and the vegetables are tender.
12. Serve the tarts warm or at room temperature.

This wonderful recipe can be served as a main dish or as a side dish for any special occasion. The freshness of the vegetables combined with the creaminess of the cheese makes it an irresistible and healthy treat. Try this recipe out and don’t forget to share it with your friends and family!

Awesome Autumn Vegetable Strudel Recipe

Autumn is the season of abundance, with its rich harvest of fresh vegetables and fruits. This awesome autumn vegetable strudel recipe is a perfect way to use the season’s bounty and create a filling and delicious meal for your loved ones.

– 6 sheets phyllo dough
– 1/4 cup unsalted butter, melted
– 1 sweet potato, peeled and diced
– 1 carrot, peeled and diced
– 1 onion, diced
– 1/2 cup kale, chopped
– 1/2 cup mushrooms, chopped
– 1/4 cup walnuts, chopped
– 1 tbsp olive oil
– 1 tbsp honey
– 1/4 tsp salt
– 1/4 tsp black pepper

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a large skillet over medium-high heat, sauté the sweet potato, carrot, and onion in olive oil until tender.
4. Add the kale and mushrooms to the skillet and cook for an additional 2-3 minutes.
5. In a small bowl, whisk together the honey, salt, and black pepper.
6. Place a sheet of phyllo dough on a lightly floured surface and brush it with melted butter.
7. Repeat for each layer of phyllo until all 6 sheets are buttered and stacked.
8. Spoon the vegetable mixture onto one end of the phyllo stack, leaving about 1/2-inch border.
9. Sprinkle the walnuts over the vegetable mixture and drizzle the honey mixture on top.
10. Roll the phyllo dough around the vegetable mixture, tucking in the edges as you roll.
11. Transfer the strudel to the prepared baking sheet.
12. Brush the top of the strudel with melted butter.
13. Bake for 25-30 minutes or until the strudel is golden brown.
14. Slice and serve the strudel hot, with a side of cranberry sauce or gravy.

This recipe is a delicious way to celebrate the autumn season and enjoy the bounty of fresh vegetables it brings. The combination of sweet and savory flavors will leave your taste buds satisfied and your stomach full. So why not give this recipe a try and impress your family and friends with this awesome autumn vegetable strudel?