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Asparagus Ricotta Tart Recipe

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4.1 from 15 reviews

This Asparagus Ricotta Tart is a delightful springtime recipe featuring a flaky puff pastry crust filled with a creamy mixture of ricotta, parmesan, fresh lemon zest, and thyme, topped with tender roasted asparagus. Perfect as a light lunch, brunch, or appetizer, this tart combines fresh seasonal flavors with a crisp, golden crust for a sophisticated yet easy-to-make dish.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Total Time: 52 minutes
  • Yield: 8 servings
  • Category: Tart
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Pastry

  • 1 sheet puff pastry (defrosted)

Cheese Filling

  • 1 cup fresh ricotta cheese
  • 1/2 cup grated parmesan
  • Zest of 1 lemon
  • 2 tbsp fresh thyme (chopped)
  • 1 egg (lightly beaten)
  • 1/4 cup heavy cream

Topping

  • 10-12 asparagus spears (trimmed)

Instructions

  1. Preheat and prepare crust: Preheat oven to 425 degrees Fahrenheit. Roll out the puff pastry onto a round tart pan with a removable bottom, pressing the pastry down against the bottom and sides of the pan to shape the crust.
  2. Blind bake the crust: Pierce the bottom and sides of the pastry crust several times with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for another 5-7 minutes or until the crust is golden brown. If the bottom has puffed up, gently press it down. Set the crust aside to cool.
  3. Prepare the filling: In a mixing bowl, combine the ricotta cheese, grated parmesan, lemon zest, and chopped thyme. Season with salt and pepper to taste. Add the beaten egg and heavy cream, mixing until the filling is smooth and well combined.
  4. Assemble the tart: Spread the ricotta filling evenly into the cooled baked crust. Cut the trimmed asparagus spears to fit the tart pan and arrange them neatly on top of the filling.
  5. Bake the assembled tart: Return the tart to the oven and bake for 15-20 minutes, or until the asparagus are tender and the filling is lightly browned on top.
  6. Cool and serve: Remove the tart from the oven and allow it to cool for approximately 5 minutes before slicing into wedges and serving.

Notes

  • Make sure to fully defrost the puff pastry sheet before rolling it out for easier handling.
  • Using fresh lemon zest adds brightness to the creamy ricotta filling, but you can adjust the quantity to your taste.
  • Pie weights or dried beans help prevent the crust from puffing up during blind baking—if you don’t have pie weights, dried beans or rice work well as a substitute.
  • For a vegetarian version, ensure the parmesan used is free from animal rennet if strict vegetarian adherence is desired.
  • Leftover tart can be refrigerated and gently reheated; it also tastes great served at room temperature.

Find it online: https://cheftinaskitchen.com/asparagus-ricotta-tart-recipe/