Print
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!
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 8 servings
Calories 300 kcal
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
-
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.
-
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.
-
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.
-
Cut the asparagus to fit the tart pan and arrange on top of the filling.
-
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.