This Lemon Ricotta Asparagus Tart, made with puff pastry, is a beautiful bake layered with creamy ricotta and tender, bright asparagus on a crisp, flaky crust.
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I hosted a brunch a few weeks back, and on a whim, the night before, when all the cooking plans had already been finalized, I decided to add one more dish to the menu: an asparagus tart. The one I made that day was a hit, and it was modeled after my Puff Pastry Zucchini Tart, except, of course, with asparagus. It was such a success that I decided to turn that simple brunch bake into a recipe and set about tailoring it to fit a very spring vibe. I paired the lemony asparagus with a creamy whipped ricotta filling and switched the shape from a rectangle to a circle that is baked inside a tart pan. That part isn’t necessary, but it helps keep the tart as circular as possible. The result is this flaky, creamy, bright, spring-forward Asparagus Tart that’s simple to put together and just big enough to serve a small group on a perfect spring day.
Could it made larger? Yes. Could it be made with a different vegetable? Definitely yes. Is it perfect as is, yes, but don't let that stop you from taking this recipe and making it your own! I love when you do that. Ok, let me tell you how to make it!
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Let's Talk About the Puff Pastry
Purchased puff pastry typically comes either in one folded 14-ounce sheet or two folded 8-ounce sheets. The instructions below are flexible enough to accommodate different sizes of store-bought puff pastry, but you’ll likely have some leftover.
This recipe makes a roughly 9-inch asparagus tart, which will need about one 8-ounce sheet of puff pastry. It can easily be doubled if you want to make more to make two tarts, or one large one. And of course, it doesn’t need to be made into a circle. If you have a pre-made square sheet ready to go, feel free to use that.
The important thing is that it should be thawed overnight in the refrigerator and kept cold during prep to maintain the integrity of the pastry.
Want to make your own puff? Go for it! In fact, the only reason I buy store-bought puff pastry anymore is if I need to test a recipe to ensure it works as intended. I much prefer to spend the time putting together a batch of Rough Puff for a few reasons:
- It's so much cheaper to prepare it yourself. Store-bought puff pastry is expensive!
- It's far superior, even if you splurge for a "high-quality" store-bought brand. Side by side, my homemade puff pastry rises much higher and tastes much better than anything commercially-made.
- I enjoy making it!
How to Make It
There are a few nit-picky instructions in this recipe, like separating some of the ingredients (in particular the eggs and lemon), that might make it feel more complicated than it is. Just read through the instructions carefully once before you start to ensure a smooth process. I promise the recipe is actually very simple.
The asparagus is the star of the show. Look for fresh, dry thin spears that are a similar thickness. To clean them, submerge them in a large bowl of cool water to remove any dirt or grit. Drain them, then trim the "woody" ends. The easiest way to do this is to hold one spear and gently bend it...it will naturally snap where the tough part ends. Continue on with each spear, or use that piece as a guide to cut the rest with a knife. You may also need to trim some other pieces further to fit the asparagus to the tart.
The recipe calls for the ricotta to be whipped in a small food chopper or food processor to create a smooth, creamy texture. A small food processor is the quickest tool for the job, but if you don’t have one, you can whisk it by hand in a small bowl with a balloon whisk.
Here is a brief visual overview of the recipe (the full recipe is at the bottom of the article).
Step 1: Prepare the puff pastry.
Step 2: Prepare the asparagus and toss with salt, oil, and lemon.
Step 3: Divide the egg and add half to a food processor with the rest of the filling ingredients, and turn the other half into an egg wash.
Step 4: Whip the ricotta mixture until smooth and creamy.
Step 5: Egg wash the entire tart.
Step 6: Spread the ricotta mixture in an even layer in the center, leaving that ½" border.
Step 5: Arrange the prepared asparagus on the ricotta layer.
Step 6: Bake until the asparagus is tender and the pastry is golden.
Serving the Tart
Remove the tart from the oven and let it cool slightly on a wire rack. Serve it warm or at room temperature with a sprinkle of fresh herbs: basil, chives or dill would be great here!
To keep the asparagus pattern intact, use a clean pair of kitchen shears to cut the tart while preserving its beautiful design.
Any leftover tart can be stored in an airtight container for 1-2 days, and reheated in a toaster oven.
Kelli's Top Tips
- Clean the asparagus well: nobody wants gritty asparagus.
- Chill the pastry before baking: Keeping the pastry cold before it goes in the oven helps it puff up taller. Pop it in the fridge (or freezer) while prepping the filling.
- Before preheating the oven, set a rack in the lower middle position in the oven. This small step of baking it in the lower part of the oven ensures that the puff pastry bakes through on the bottom, but the asparagus doesn't burn from the top.
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I am so honored when you make a recipe from my site! If you make this Lemon Ricotta Asparagus Tart recipe, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.
Full Recipe
Lemon Ricotta Asparagus Tart
This Lemon Ricotta Asparagus Tart, made with puff pastry, is a beautiful bake layered with creamy ricotta and tender, bright asparagus on a crisp, flaky crust.
- Total Time35 minutes
- YieldServes 6
Ingredients
- All-purpose flour, for work surface
- ½ recipe rough puff pastry or 1 (14- or 16-ounce) box prepared puff pastry
- ½ small bunch asparagus, trimmed (see note)
- 1 tablespoon olive oil
- 2 teaspoons lemon zest, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon coarse kosher salt, divided (see note)
- pinch fresh ground black pepper
- ½ cup (125 grams) whole-milk ricotta cheese
- ¼ cup grated Pecorino or Parmesan cheese
- 1 large egg, divided
- 1 teaspoon water
- ¼ cup chopped fresh chives or basil
Instructions
- Thaw or prepare your puff pastry.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, unroll the thawed puff pastry (or roll out if homemade puff pastry sheet to ¼” thickness). Cut it into a 9-inch circle or square and place it on the parchment-lined baking sheet.
- Use a fork to “dock” the middle part of the puff pastry, leaving a ½-inch border around the edges.
- Transfer the baking sheet to the refrigerator until ready to use.
- In a medium bowl, combine the asparagus, olive oil, 1 teaspoon lemon zest, lemon juice, and ½ teaspoon salt and a pinch of ground black pepper. Toss to coat and set aside.
- Add the ricotta, grated cheese, and remaining 1 teaspoon lemon zest to the bowl of a small food processor or food chopper (see note about alternative). Process until the mixture is smooth and fluffy, about 1 minute.
- In a small bowl, lightly beat the egg. Pour half of the egg into the ricotta mixture and stir to combine.
- Add the water to the remaining egg and whisk together to make an egg wash.
- Brush the top of the puff pastry with the egg wash. Transfer the ricotta mixture to the center of the puff pastry. Using a small offset spatula, spread the ricotta mixture into an even layer in the center, leaving the ½-inch border exposed.
- Arrange the asparagus spears on top as desired.
- Bake in the preheated oven until the puff pastry is golden brown and the asparagus is tender, about 20 minutes.
- Transfer to a wire rack and let cool slightly. Serve warm or at room temperature with a sprinkle of fresh herbs on top. A clean pair of kitchen shears is a great way to cut this tart while keeping its beautiful look intact.
Notes
Purchased puff pastry usually comes in one 14-ounce sheet or two 8-ounce sheets. I haven’t tested all brands, so yours may vary. This recipe makes a 9-inch asparagus tart using about one 8-ounce sheet, with some left over. It can be doubled if needed, making two tarts or one large one. You don’t have to make it round—use a square sheet if that’s what you have. Just be sure the pastry is thawed overnight in the fridge and kept cold during prep.
To prepare the asparagus, submerge the spears in a large bowl of cool water to cleanse them of any dirt or grit. Drain them, then trim the woody ends. The best way to do this is to hold one spear and bend it gently—it’ll naturally snap where the tough part ends. Either snap all the ends this way, or use it as a guide to cut the rest with a knife.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
The ricotta should be whipped together with the remaining tart filling ingredients. This creates a smooth, silky filling. A small food chopper or food processor works best for this step. If you don’t have one, you can whisk it by hand in a small bowl using a balloon whisk.
- Prep Time: 00:15
- Cook Time: 00:20
- Category: Tart
- Method: Bake
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