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! 
 
This post was originally published on Feb. 13 2013 and updated with new text and photos on Mar. 29, 2019
 
Puff Pastry Asparagus Tart on a copper cooling rack
 

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. 

Slice of Puff Pastry Asparagus Tart on a plate

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.

Trimmed asparagus spers on a cutting board with a knife

 

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.

Puff pastry dough in a round tart pan ready to be blind baked

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

Ricotta filling being spread into puff pastry crust

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.

Puff Pastry Asparagus Tart

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. 

Puff Pastry Asparagus Tart with as slice removed on a copper cooling rack

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! 

Slice of Puff Pastry Asparagus Tart on a plate

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. 

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
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. 

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