Mary Miso - Recipes for every day - Cookbooks
230g puff pastry
500g thin green aspargus, cut ends
120g smoked salmon
200g ricotta cheese
100g mixed lettuce
salt and pepper
fleur de sel
3 table spoons olive oil
2 table spoons dark balsamico vinegar
Preheat oven to 200°C.
Roll out puff pastry and place on a baking tray lined with baking paper. Prick over the pastry with a fork while leaving a 2cm rim.
Cut a baking paper into the form of the pastry and lay it on it. Weigh paper down with a round baking mould. Dummy-bake 12 minutes. Remove baking mould and paper and bake for another 2 minutes. Let cool down.
Brown aspargus in hot olive oil for 3 minutes. Add balsamico vinegar and 2 table spoons water and let it slightly boil down. Season with salt and pepper.
Spread ricotta cheese with a spoon on the pastry dough. Spread aspargus and salmon on the ricotta cheese. Sprinkle with mixed lettuce. Season with fleur de sel and pepper. Drizzle with olive oil and dark balsamico vinegar.
