This Valentine’s Day I urge every boyfriend, husband, wife, partner and girlfriend to get in the kitchen and cook for your loved one! Better yet, why not cook together and make it fun? Play some music and have a drink. Dinner doesn’t have to be a romantic dinner or a gourmet meal, just fresh ingredients prepared and plated with love. Of course adding a few special touches wouldn’t hurt a bouquet of flowers and some hand dipped chocolate strawberries are always appreciated.
My Asparagus Ricotta Tart and Chocolate Dipped Strawberries are perfect for Valentine’s Day. The tart comes together rather quickly, although I recommend you take your time. Using the store bought puff pastry makes things much less complicated, just be careful when you are glazing the pastry with the egg wash. If you brush the side of the pastry it will prevent the puff from puffing up properly. If younger pencil asparagus aren’t available, simply split the thicker asparagus in half so they cook more evenly and finish cooking at the same time as the puff pastry.
When it comes to chocolate for the strawberries, pure dark chocolate with 70-85% cocoa content is the way to go, I like to use the 100g Lindt bars. If you try skimping and use a bakers chocolate or chips, I’m afraid the results will leave you unsatisfied.
Asparagus and Ricotta Tart
Makes 1 tart for 2
1 sheet (454 g) store bought puff pastry
Flour for dusting
1 bunch (250 g) young green asparagus
1/2 cup (125 mL) ricotta cheese, drained
1 egg, beaten
2 tsp (10 mL) chopped Compliments Fresh Tarragon
1 tsp (5 mL) lemon zest
salt and pepper to taste
¼ cup (63 mL) freshly shaved parmesan cheese
1 tsp (5 mL) Compliments Extra Virgin Olive Oil
- Pre-heat your oven at 400°F (204°C). Lightly dust a clean work surface with flour and roll the puff pastry into a 9" x 14" (22cm x 35cm) rectangle. Brush off the excess flour and using a sharp knife cut a 1 inch (2.5 cm) strip off all sides. Lightly brush the new edge of the dough with some of the beaten egg and lay the strips around the edge of the puff pastry over the egg wash, overlapping in the corners. Brush the puff pastry border with egg and set aside on a parchment paper lined baking tray.
- Trim the asparagus to 6" (15 cm) and blanch them in salted boiling water for 1-2 minutes. Immediately shock them in a bowl of ice water, until cool, drain and pat them dry. In a bowl, mix together the ricotta cheese, remaining egg, tarragon, lemon zest and season with salt and pepper.
- Spread the cheese mixture evenly over the puff pastry staying inside the border. Neatly arrange the asparagus over the cheese mixture, drizzle with the olive oil, season lightly with salt and pepper, then top with the shaved parmesan cheese. Bake for 20-25 minutes, until the pastry is golden and the asparagus are tender. Let cool slightly, slice and enjoy!
Chocolate Dipped Strawberries
Serves 2
Prep Time 5 minutes
Total Time 15 minutes
1 clamshell (454 g) fresh ripe strawberries
150g dark chocolate
- Wash and dry the strawberries really well. Finely chop the chocolate and gently melt it over a steaming double boiler, stirring until smooth.
- Off the heat, by holding onto the stems, dip most of each strawberry into the chocolate, twirling if necessary. Let some of the excess chocolate drip off and place the strawberry on a tray lined with parchment paper to allow the chocolate to set. Repeat. Once all the strawberries are dipped, refrigerate briefly until set and enjoy. If you already haven’t shared a few.
Have some fun in the kitchen together!
Chef Ryan Skelton
Nutritional Analysis per Serving:
Tart:
Energy: 1040 kcal
Protein: 28 g
Fat: 65 g
Saturated Fat: 12 g
Cholesterol: 65 mg
Carbohydrates: 85 g
Fibre: 3 g
Sodium: 90 mg
Strawberries:
Energy: 480 kcal
Protein: 6 g
Fat: 26 g
Saturated Fat: 14 g
Carbohydrates: 57 g
Fibre: 10 g
Sodium: 2 mg
