Asparagus Ricotta Tart
A flaky puff pastry tart filled with creamy ricotta, fresh lemon zest, and thyme, topped with crisp asparagus spears. Perfect for brunch, light lunches, or a vegetarian main dish that’s both healthy and flavorful.
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.
