Crispy Spring Asparagus Tart with Ricotta & Parmesan
This easy spring tart features fresh asparagus, creamy ricotta, and tangy Parmesan atop a golden, flaky puff pastry. It’s a crowd-pleasing, vegetarian dish perfect for brunch, lunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 bunch fresh asparagus spears (about 8.8 oz / 250g), thin stalks preferred
- 1 cup whole-milk ricotta cheese (about 8 oz / 250g)
- 1/2 cup freshly grated Parmesan cheese (about 2 oz / 50g), divided
- Zest from 1 lemon
- 1 large egg
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp garlic powder (optional)
- 2 tbsp chopped fresh herbs (parsley, chives, or dill; optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unfold puff pastry onto the parchment and lightly roll to about 10×12 inches.
- Score a 1-inch border around the edge of the pastry with a sharp knife (do not cut through). Dock the center with a fork a few times.
- Beat the egg in a small bowl. Brush the outer border of the pastry with egg wash.
- Trim woody ends off asparagus, leaving spears about 8-9 inches long. Bring a pot of salted water to a boil, add asparagus, and blanch for 1-2 minutes until bright green. Drain, rinse under cold water, and pat dry.
- In a mixing bowl, combine ricotta, half the Parmesan (1/4 cup), lemon zest, garlic powder, a pinch of salt and pepper, and half the beaten egg. Stir until smooth.
- Spread the ricotta mixture evenly over the center of the puff pastry, staying within the scored border.
- Arrange asparagus spears side by side over the ricotta, alternating direction. Brush asparagus lightly with olive oil and sprinkle with salt and pepper.
- Sprinkle remaining Parmesan (1/4 cup) over the asparagus, then scatter fresh herbs if using.
- Bake for 25-30 minutes, or until pastry is golden and crisp, ricotta is set, and Parmesan is melted and lightly browned.
- Let the tart cool for 5-10 minutes before slicing. Serve warm.
Notes
Keep puff pastry cold for best results. For extra crispiness, blind bake the pastry for 5 minutes before adding toppings. Use fresh, thin asparagus for best texture. You can substitute cheeses or add seasonal vegetables as desired. To make gluten-free, use gluten-free puff pastry. For dairy-free, use almond-based ricotta and vegan Parmesan.
Nutrition
- Serving Size: 1/6 of tart
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 14
- Fiber: 2
- Protein: 12
Keywords: asparagus tart, spring tart, ricotta tart, parmesan tart, vegetarian brunch, puff pastry tart, easy asparagus recipe, spring recipes