With May around the corner, I have 3 things on my mind. First, Cinco de Mayo. Not that I need an excuse to eat tacos. Second, WTF AM I GOING TO DO WITH THE KIDS ALL SUMMER? And third, Mother’s Day. And yes that’s probably the correct order of importance. Tacos, summer sanity, and then celebrating motherhood. Does anyone else feel kind of indifferent to Mother’s Day? I think its because there is so much hype around it. All these commercials about what we should buy for our moms. How our kids need to “honor” us on this day. How we should take the time for “self-care” and treat ourselves. But does that ever actually happen?? It starts with all this hype, and then it turns into just another Sunday. I still have to discipline the kids, I still have to go to the grocery store, I still have to plan for the week ahead. I get a few extra hugs, and maybe some flowers, but meh. Its just another day around here. And don’t get me wrong. I’m not complaining about it, I just have learned not to give into all the hype.
That being said, Mother’s Day Brunch can be so choice. But am I willing to go through the effort of making reservations and getting the entire family dressed and ready in time, and then praying they all behave appropriately around the other moms so that I don’t get mom shamed on the day I’m supposed to be celebrating the beauty of being a mother? Nope. Brunch at home sounds SO much easier…if someone else offers to make it. Have someone make some eggs, a big pot of coffee, maybe a mimosa if you’re feeling fancy. Easy, simple, and done. And if you really want to take it up a notch, have your husband or child you trust in the kitchen make these Asparagus+Ricotta Tarts. They are super simple, but taste and look fancy AF. Puff pastry is magical that way! And if you have non asparagus eaters in your house like I do, you can put basically any spring veggies on them! Or tell them to suck it up, because its your day and they have to do what you say 😉
Makes 6 tarts
- 1 bunch asparagus, cut to fit onto pastries.
- 1 sheet puff pastry
- 1/2 cup part skim ricotta cheese
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 tsp dried parsley (or other dried herb of choice)
- Salt+Pepper to taste
- 1 egg + 1 tbsp water for egg wash
- Take puff pastry out of fridge and defrost for 20 minutes.
- Preheat oven to 400
- Mix ricotta spread: Combine ricotta, lemon zest, lemon juice, and parsley. Salt and pepper to taste.
- Prepare puff pastry dough: Once the dough has thawed, roll it out a bit to make sure the big creases are flattened. Cut into 6 equal pieces.
- Spread about a tbsp of the ricotta mixture on to each pastry, leaving some room around the edges. It should look like a cheesy picture frame.
- Arrange the asparagus on top of the ricotta however you like.
- Brush egg wash around the edge of the pastry (the un-ricottaed frame) so that it gets nice and brown in the oven.
- Bake for 15-20 minutes, until puffed up and golden.