This Asparagus Ricotta Tart is a crisp, golden puff pastry filled with a creamy lemon-kissed ricotta base and topped with tender asparagus spears.
Packed with plant-based protein from ricotta and fiber from asparagus, it’s light yet satisfying.
Low in saturated fat and naturally rich in vitamins, this tart is perfect for everyday cooking—easy to prepare, elegant enough for gatherings, and meal-prep friendly for busy weeks.
Asparagus Ricotta Tart
Equipment
- 1 round tart pan with removable bottom (9–10 inch)
- 1 Rolling Pin
- 1 Fork
- 1 Parchment Paper Sheet
- 1 set pie weights or dried beans (about 2 cups)
- 2 Mixing Bowls
- 1 Whisk or Spoon
- 1 Knife and cutting board
Ingredients
- 1 sheet puff pastry thawed
- 1 cup fresh ricotta cheese
- ½ cup parmesan cheese grated
- 1 medium lemon zest only
- 2 tablespoons fresh thyme chopped
- 1 large egg lightly beaten
- ¼ cup heavy cream
- 10 –12 asparagus spears trimmed
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position the rack in the center. A properly heated oven ensures a crisp, golden puff pastry base and even cooking for the tart.
- Roll Out the Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Using a rolling pin, gently roll it to fit a 9–10 inch tart pan with a removable bottom. Press the pastry firmly against the bottom and sides of the pan and trim any excess edges for a clean, even crust.
- Dock and Prepare for Blind Baking: Use a fork to pierce the base and sides of the pastry to prevent excessive puffing. Line the crust with parchment paper and fill with pie weights or dried beans, ensuring even distribution. This step keeps the crust flat and crisp.
- Blind-Bake the Tart Shell: Place the tart pan in the oven and bake for 10 minutes. Then carefully remove the parchment and weights, and continue baking for another 5–7 minutes until the pastry is lightly golden. If the base has puffed slightly, gently press it down while warm. Set aside to cool.
- Mix the Ricotta Filling: In a mixing bowl, combine 1 cup ricotta, ½ cup grated parmesan, lemon zest, and 2 tablespoons fresh thyme. Season with salt and black pepper. Add the lightly beaten egg and ¼ cup heavy cream, whisking until smooth and creamy. The mixture should spread easily over the tart crust.
- Fill the Tart Crust: Spoon the ricotta mixture into the cooled pastry shell and spread it evenly with the back of a spoon or spatula, ensuring the filling reaches the edges. A level surface will hold the asparagus neatly.
- Arrange the Asparagus: Trim asparagus spears to fit the tart pan. Lay them across the ricotta filling in a single layer, pressing lightly so they stay in place during baking. This ensures even cooking and an attractive presentation.
- Bake the Asparagus Tart: Place the assembled tart in the oven and bake for 15–20 minutes, until the asparagus is tender, the filling is set and lightly golden, and the surface has a slight puff. The ricotta should feel firm yet creamy inside.
- Cool Before Slicing: Remove the tart from the oven and allow it to cool for about 5 minutes. This helps the filling set and makes slicing into wedges easier.
- Serve and Enjoy: Carefully remove the tart from the pan using the removable bottom. Slice into wedges and serve warm, slightly cooled, or at room temperature. Pair with a fresh salad, roasted vegetables, or enjoy as a light main course.
Notes
- Thaw puff pastry fully before use; overnight in the fridge works best for even handling.
- The pastry should stay cool but pliable—if it feels too soft, chill it briefly before rolling.
- Docking and blind-baking the crust ensures a crisp base that won’t turn soggy.
- Use full-fat ricotta for a creamier texture, but low-fat ricotta can also work if you prefer lighter results.
- Fresh thyme adds an aromatic touch, but rosemary, chives, or parsley can be used for variation.
- Arrange asparagus neatly for presentation, trimming ends so they fit within the tart pan.
- Allow the tart to rest before slicing to maintain clean, sharp wedges.
Chef’s Secrets for Perfect Results
The key to a flawless asparagus ricotta tart lies in preparation and balance.
Always pre-bake your puff pastry crust to prevent sogginess; this technique creates a sturdy base for the creamy filling.
When mixing the ricotta, whisk until smooth to avoid a grainy texture, and season generously, as ricotta can be mild on its own.
For asparagus, choose slender spears as they cook more evenly and retain a tender bite.
If you want extra depth of flavor, lightly blanch the asparagus for one minute before arranging them on the tart.
This keeps them vibrant green and tender while ensuring the filling and topping cook at the same pace.
Serving Suggestions and Pairing Ideas
This tart is wonderfully versatile and can be served in many settings.
For a light brunch, pair it with a crisp arugula salad tossed in lemon vinaigrette.
As a main course, complement it with roasted vegetables or a bowl of tomato soup.
If serving as an appetizer, cut the tart into small squares and offer it on a platter for easy sharing.
For beverages, a chilled glass of Sauvignon Blanc, a citrusy Chardonnay, or even a sparkling Prosecco enhances the fresh flavors.
A refreshing herbal iced tea or sparkling water with lemon also makes a delightful non-alcoholic pairing.
Storage Tips for Freshness
To store leftovers, allow the tart to cool completely before covering tightly with plastic wrap or transferring slices to an airtight container.
Refrigerated, it will stay fresh for up to 3 days.
When reheating, place slices in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness; avoid microwaving, as this can make the pastry soggy.
For longer storage, the tart can be frozen after baking.
Wrap individual slices in parchment and foil, then freeze for up to 2 months.
Reheat directly from frozen in the oven until warmed through.
Frequently Asked Questions
1. Can I make this tart ahead of time?
Yes! You can blind-bake the crust and prepare the ricotta filling a day in advance.
Store them separately in the refrigerator, then assemble and bake just before serving for best freshness.
2. Can I use store-bought pie crust instead of puff pastry?
Absolutely. While puff pastry provides a flaky, buttery texture, a standard pie crust also works.
Just blind-bake as instructed, and expect a slightly denser but equally delicious result.
3. What other vegetables can I use?
If asparagus isn’t in season, try zucchini ribbons, thinly sliced bell peppers, cherry tomatoes, or even baby spinach.
Choose vegetables that cook quickly or can be pre-blanched to ensure they bake evenly.
4. Is this tart suitable for meal prep?
Yes, this tart is very meal-prep friendly. Bake it fully, let it cool, then slice and store portions in the fridge.
It reheats well in the oven, making it an easy grab-and-go lunch or quick dinner option.
5. How can I make this recipe lighter?
For a lighter version, substitute part-skim ricotta, reduce the parmesan slightly, and swap heavy cream for milk or half-and-half.
The tart will still be flavorful, but with fewer calories and less saturated fat.
