Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers
In combination with:
Valdobbiadene Prosecco Superiore
DOCG “Rive di Refrontolo” Extra Brut
Heat the oven to 200°C.
Drain the ricotta well until it is dry. Work it with a pinch of salt, pepper, lemon peel, and a few thyme leaves.
Cut the carrots in half lengthwise or 4 if they are thick. Now put them in a baking tray together with salt, pepper, and a spoonful of oil. Cover them with a sheet of aluminum foil and roast them in the oven for about 25 minutes (they must be cooked but al dente).
Now put the carrots and hazelnuts in a large pan, add butter and honey, and cook them until golden-brown.
Arrange the carrots on the bottom, covered with parchment paper, of a 20 cm diameter hinged cake tin, cover them with ricotta, and level it well over the entire surface.
Cut the puff pastry to the diameter of the pan and cover it all by inserting the edge around the filling, make a few holes with a knife.
Transfer to the oven for about 25 minutes, until completely browned.
Leave to rest for a few minutes before turning the cake carefully onto a serving plate, remove the sheet of baking paper, and decorate with a few sprigs of fresh thyme.