Buy Now → 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.
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Tart
- Method: Bake
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
- 1/2 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.
Find it online: https://everydaypie.com/asparagus-tart/