Easy Asparagus & Ricotta Tart 🥚🌿 | Perfect Spring Recipe
This Asparagus & Ricotta Tart is a savory, spring-inspired dish that’s perfect for a brunch, light lunch, or dinner. The flaky pastry crust is filled with creamy ricotta cheese and topped with fresh asparagus, creating a beautifully balanced flavor. The tart is seasoned with herbs and a touch of lemon zest for extra freshness. It's a delightful way to enjoy seasonal vegetables in a sophisticated yet easy-to-make dish.
Equipment
- - Tart pan or pie dish
- - Mixing bowl
- Rolling Pin
- - Knife
- - Baking sheet
Ingredients
- - 1 sheet puff pastry store-bought or homemade
- - 1 cup ricotta cheese
- - 1 egg
- - 1 tbsp olive oil
- - 1 tbsp fresh lemon juice
- - Zest of 1 lemon
- - 1 tbsp fresh thyme chopped (or 1 tsp dried)
- - 1 tbsp fresh parsley chopped
- - 1 bunch asparagus trimmed and cut into 3-inch pieces
- - Salt and pepper to taste
- - 1 tbsp Parmesan cheese optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess around the edges. Place the tart shell on a baking sheet.
- In a mixing bowl, combine the ricotta cheese, egg, olive oil, lemon juice, lemon zest, thyme, and parsley. Season with salt and pepper to taste. Mix until smooth and well-combined.
- Spread the ricotta mixture evenly over the puff pastry crust.
- Arrange the asparagus pieces on top of the ricotta mixture, ensuring they are evenly spaced. Drizzle with a little more olive oil and season with salt and pepper.
- Bake the tart for 25-30 minutes, or until the pastry is golden and the asparagus is tender.
- Remove from the oven and garnish with grated Parmesan cheese, if desired. Let the tart cool for a few minutes before slicing and serving.