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Lemon Ricotta Asparagus Tart

A baked lemon asparagus tart topped with roasted asparagus and chopped chives.
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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.

Ingredients

  • ½ recipe rough puff pastry or 1 (14 or 16 ounce box) prepared puff pastry
  • 1/2 cup (125 grams) whole milk ricotta
  • ¼ cup grated pecorino or parmesan cheese
  • ½ small bunch of asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest, divided
  • 1 teaspoon coarse kosher salt, divided
  • 1 egg, divided
  • ½ teaspoon fresh ground black pepper
  • ¼ cup chopped chives or basil

Instructions

  1. Thaw or prepare your puff pastry.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into a 9-inch circle or leave it as a square. Transfer the pastry to the parchment-lined baking sheet.
  4. Use a fork to dock the center of the puff pastry, leaving a ½-inch border around the edges. Transfer the baking sheet to the refrigerator until ready to use.
  5. In a large bowl, toss the asparagus with the olive oil, lemon juice, 1 teaspoon lemon zest, and ½ teaspoon salt. Set aside.
  6. In the bowl of a small food processor or food chopper, combine the ricotta, grated cheese, and 1 teaspoon lemon zest. Process for 1 minute, or until smooth and fluffy.
  7. In a small bowl, whisk the egg. Pour half of the whisked egg into the ricotta mixture and process again to combine. Add 1 teaspoon of water to the remaining egg and whisk to make an egg wash.
  8. Brush the top of the puff pastry with the egg wash. Spread the ricotta mixture in an even layer in the center of the pastry, leaving the ½-inch border, using a small offset spatula.
  9. Arrange the asparagus spears on top as desired.
  10. Bake for 20 minutes, or until the puff pastry is golden brown and the asparagus is tender.
  11. Transfer the tart to a wire rack to cool slightly. Serve warm or at room temperature, with a sprinkle of fresh herbs. A clean pair of kitchen shears works well to cut the tart while preserving its beautiful design.

Equipment

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 leftover. It can be doubled if needed, making two tarts or one large. 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 them into a large bowl of cool water to cleanse them of any dirty 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 guide to cut the rest with a knife.

The ricotta should be whipped together with the rest of the 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.

Find it online: https://everydaypie.com/asparagus-tart/