I put this simple puff pastry asparagus tart on one of my spring delivery menus alongside an arugula and shaved asiago salad, which was awesome for me because I got to enjoy the few slices that were leftover! I’m popping the recipe on here for you because everyone needs an easy spring tart recipe in their repertoire. 

Why you will love this easy puff pastry asparagus tart recipe: 

• You won’t get enough of the fluffy, airy, lemony ricotta filling – it pairs so nicely with the crisp green asparagus spears! 
• This easy Ricotta Asparagus Tart would be perfect for breakfast, brunch, lunch or dinner. It can be served hot or cold – so perfect for buffets.
• This puff pastry tart recipe is super simple to make: Foolproof, I tell you.

How to make Puff Pastry Asparagus-Ricotta Tart

This puff pastry asparagus tart recipe starts with a simple blind-baked puff pastry crust to prevent sogginess from the wet filling.

Then just mix the filling ingredients together, pour over the cooled crust, top with strategically placed asparagus spears and bake a second time.

Make the tart crust: 

Start by preheating your oven to 425 degrees. Roll out the puff pastry onto a round tart pan with a removable bottom and press the pastry down against the bottom and up against the sides. Trim any excess dough that hangs over the edges

 Pierce the bottom and sides of the crust several times with a fork. Line with parchment paper and fill with pie weights or dried beans.

Bake for 10 minutes, then remove the parchment and weights. Continue baking the crust for another 5-7 minutes, or until golden.

Gently press down the bottom of the crust if it has puffed up a bit, then set aside to cool.

Make the ricotta filling: 

 Meanwhile, combine ricotta, parmesan, lemon zest and thyme in a mixing bowl. Season with salt and pepper to taste. Add beaten egg and cream and mix until smooth. I should mention that you can also swap in a nut ricotta if you’re looking to lighten up on the dairy in this recipe- Kite Hill’s almond ricotta works great. 

Assemble the Ricotta Asparagus Tart: 

Spread this filling evenly into the cooled tart crust. Cut the asparagus to fit the tart pan and arrange on top of the filling.

Bake the puff pastry asparagus tart for 15-20 minutes, or until asparagus are tender and filling is lightly browned.

Cool for approximately 5 minutes before slicing into wedges and serving.

This is optional, but for extra texture and tons of visual appeal, sprinkle on some fresh thyme leaves, toasted pine nuts and thinly sliced curls of fresh lemon peel! 

Tips for making this puff pastry asparagus tart recipe: 

• If you’ve never used frozen puff pastry before, let me assure you that it couldn’t be easier. Store-bought puff needs to completely thaw before you use it. I usually take the package out of the freezer and let it thaw in the fridge overnight.
•  Should you be pressed for time, thaw the puff pastry on the counter until it’s pliable enough to unfold without cracking. However, it should still be cold to the touch. If you notice that the butter is starting to melt or if the puff pastry feels limp, refrigerate it for 30 minutes to help it firm up again. 

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Asparagus Ricotta Tart

This easy Puff Pastry Asparagus Tart with a creamy lemon-scented Ricotta filling is the perfect recipe for Easter Brunch or Mother’s Day! 

Course Appetizer, Main Course

Cuisine French

Keyword vegetarian tart recipes

Prep Time 15 minutes

Cook Time 37 minutes

Total Time 52 minutes

Servings 8 servings

Calories 300 kcal

Author Denisse

Ingredients

• 1 sheet puff pastry defrosted
• 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
• 10-12 asparagus spears trimmed

Instructions

1. Preheat oven to 425 degrees. Roll out the puff pastry onto a round tart pan with a removable bottom and press the pastry down against the bottom and up against the sides.
2. Pierce the bottom and sides of the crust several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue baking the crust for another 5-7 minutes, or until golden. Gently press down the bottom of the crust if it has puffed up a bit, then set aside to cool.
3. Meanwhile, combine ricotta, parmesan, lemon zest and thyme in a mixing bowl. Season with salt and pepper to taste. Add beaten egg and cream and mix until smooth. Spread evenly into the cooled crust.
4. Cut the asparagus to fit the tart pan and arrange on top of the filling.
5. Bake for 15-20 minutes, or until asparagus are tender and filling is lightly browned. Cool for approximately 5 minutes before slicing into wedges and serving.

Recipe Notes

If you’ve never used frozen puff pastry before, let me assure you that it couldn’t be easier.
Store-bought puff needs to completely thaw before you use it. I usually take the package out of the freezer and let it thaw in the fridge overnight. 

If you are pressed for time, thaw the puff pastry on the counter until it’s pliable enough to unfold without cracking.

However, it should still be cold to the touch. Keep a close eye on it — if the butter is starting to melt or if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.