Easy Asparagus Tart
This Easy Asparagus Tart is a stunning yet simple dish built on a flaky, golden puff pastry base spread with a creamy lemon-ricotta filling and topped with tender roasted asparagus spears. Ready in just 30 minutes with store-bought puff pastry doing the heavy lifting, it is elegant enough for spring entertaining and easy enough for a weeknight dinner. Fresh lemon zest, garlic, and Parmesan bring brightness and depth to every bite.
Equipment
- Rimmed baking sheet Half-sheet size recommended
- Parchment paper To line the baking sheet
- Medium mixing bowl For the ricotta filling
- Rubber spatula For spreading the filling
- Sharp knife and cutting board For trimming asparagus and scoring pastry
- Pastry brush For applying the egg wash
- Cheese grater or microplane For Parmesan and lemon zest
- Measuring cups and spoons
- Fork For docking (pricking) the pastry center
Ingredients
- 1 sheet puff pastry about 9x9 inches, frozen and thawed; all-butter variety recommended
- 1 lb fresh asparagus about 450g, 1 bunch; woody ends trimmed
Ricotta Filling
- 3/4 cup whole milk ricotta cheese about 185g; drain if watery
- 1/2 cup Parmesan cheese about 50g, freshly grated; divided — 1/4 cup mixed into filling, 1/4 cup sprinkled on top
- 1 clove garlic minced
- 1 lemon zested; use zest of 1 whole lemon
- 1 tbsp fresh lemon juice about 15ml; from the zested lemon
- 1/2 tsp kosher salt about 3g; adjust to taste
- 1/4 tsp black pepper freshly ground preferred
- 1/4 tsp red pepper flakes optional; for gentle heat
For Assembly
- 1 tbsp extra virgin olive oil about 15ml; for coating the asparagus
- 1 egg lightly beaten; for egg wash on the pastry border
For Garnish
- fresh thyme leaves or flat-leaf parsley to taste; scattered over the finished tart before serving
- extra virgin olive oil optional drizzle over the finished tart before serving
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set aside.
- Unfold the thawed puff pastry onto the prepared baking sheet. Score a 1-inch border around all four edges with a sharp knife (do not cut through), then prick the inner rectangle all over with a fork.
- In a medium bowl, combine the ricotta, 1/4 cup Parmesan, minced garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes (if using); stir until smooth and well combined.
- Trim the woody ends from the asparagus, then toss in 1 tablespoon of olive oil and season lightly with salt and pepper.
- Spread the ricotta filling evenly inside the scored pastry border, sprinkle the remaining 1/4 cup Parmesan on top, then arrange the asparagus spears in a single layer. Brush the pastry border with the beaten egg.
- Bake on the center rack for 18 to 22 minutes, until the pastry is deeply golden brown and puffed around the edges and the asparagus is tender.
- Allow the tart to cool for 3 to 5 minutes, then scatter fresh thyme or parsley over the top, drizzle with a little olive oil if desired, slice, and serve warm or at room temperature.
Notes
- Keep the puff pastry cold while assembling. If it becomes too soft, refrigerate or freeze it for 5 to 10 minutes before baking for the best puff and flakiness.
- Do not skip docking (pricking) the inner pastry with a fork — this prevents the center from ballooning up and losing the flat surface needed to hold the filling.
- If your ricotta looks watery, drain it through a fine-mesh strainer or cheesecloth for 15 minutes before using to prevent a soggy crust.
- Choose thin to medium asparagus spears for this recipe. Very thick spears may not cook through fully in the time the pastry takes to bake.
- Grate your own Parmesan for the best flavor and melt. Pre-shredded Parmesan contains anti-caking agents that can prevent smooth incorporation into the filling.
- Make-ahead tip: The ricotta filling and trimmed asparagus can be prepped the day before and stored separately in the refrigerator. Assemble and bake just before serving for the crispiest result.
- Storage: Store leftover tart slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes to restore the pastry's crispiness — avoid the microwave.
- Swap the ricotta for goat cheese for a tangier flavor, or use Gruyère instead of Parmesan for a nuttier, more intense taste.
- Add thin slices of prosciutto over the ricotta before laying the asparagus for a savory, salty upgrade that takes this tart to the next level.
- For individual servings, cut the puff pastry into squares before scoring and top each one separately — great for parties and appetizer platters.
Nutrition
Serving: 1SliceCalories: 285kcalCarbohydrates: 22gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 320mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 12IUVitamin C: 10mgCalcium: 15mgIron: 12mg
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