Ricotta-Asparagus Tart

I recently found the freshest asparagus at the farmer’s market, their green spears crisp and vibrant.

They weren’t too thick, so there was no need to peel the stems—always a win for saving time.

If you happen to grab thicker asparagus, a quick peel of the stalks can make all the difference in texture.

Another ingredient I’ve been loving lately is ricotta cheese. For me, it’s all about the whole milk version.

The creaminess is unmatched, and it pairs beautifully with so many dishes. I used a locally sourced ricotta this time, but you can use any good-quality brand.

The versatility of ricotta never ceases to amaze me—whether dolloped on pasta, layered in lasagna, or starring in a recipe like this tart, it always adds a special touch.

This ricotta-asparagus tart is incredibly simple to prepare. The puff pastry creates a buttery, flaky base, while the ricotta filling brings a creamy richness that complements the asparagus perfectly.

While the tart bakes to golden perfection, you can toss together a quick green salad for a complete meal. I plan to make this recipe on repeat while asparagus is in season—it’s just too good to resist!

Table of Contents

Ricotta-Asparagus Tart Recipe

Ingredients

1 sheet puff pastry
1 large egg, lightly beaten
1 cup whole milk ricotta (substitute with vegan ricotta for a plant-based option)
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
Pinch of sea salt
1 tablespoon fresh parsley, finely chopped (use dill or chives as alternatives)
1/4 cup shredded mozzarella (substitute with vegan cheese or nutritional yeast for a dairy-free version)
2 tablespoons grated Parmesan cheese (optional; substitute with additional vegan cheese if needed)
10-12 fresh asparagus spears, trimmed to fit the tart
1 tablespoon olive oil
Zest of 1 lemon, to garnish

Instructions

Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and rolling pin. Roll out the puff pastry to smooth it. Place the pastry onto the prepared baking sheet.
Cut a 1-inch strip from each edge of the pastry. Score a 1-inch margin on the main sheet and brush the border with beaten egg. Lay the cut strips along the edges to create a raised border, trimming as needed. Brush these strips with egg as well. Prick the center of the pastry with a fork to prevent it from puffing up. Chill in the freezer for 10 minutes.
In a mixing bowl, combine the leftover beaten egg, ricotta, nutmeg, black pepper, salt, parsley, and 1/4 cup of shredded mozzarella. Mix until smooth.
Spread the ricotta mixture evenly within the scored border of the pastry. Arrange the asparagus spears neatly on top. Sprinkle with Parmesan and drizzle with olive oil.
Bake for 30-35 minutes or until the pastry is golden brown and the cheese is melted and bubbling.
Remove from the oven and sprinkle with a touch of salt, extra pepper, and lemon zest. Let it cool for 5-10 minutes before slicing and serving.

Tips For Ricotta-Asparagus Tart

Making a ricotta-asparagus tart is straightforward, but these tips will ensure it turns out just right every time:

Use Fresh Ingredients: Fresh asparagus and high-quality ricotta will make a noticeable difference in flavor and texture.
Chill the Puff Pastry: Keeping the pastry cold before baking helps it puff up nicely. Chill it in the freezer for about 10 minutes after assembling.
Trim the Asparagus Evenly: Cut the asparagus to match the size of the tart for a neat, professional look.
Don’t Overload the Tart: Spread the ricotta mixture evenly and avoid piling on too much filling to prevent sogginess.
Brush the Edges with Egg Wash: This adds a beautiful golden color to the crust.

Variations To Try

Add some variety to your ricotta-asparagus tart with these delicious ideas:

Cheese Swaps: Replace mozzarella or Parmesan with feta or goat cheese for a tangier flavor. Use vegan cheese if needed.
Herb Choices: Experiment with dill, chives, or thyme instead of parsley for a different flavor profile.
Veggie Additions: Include sliced mushrooms, cherry tomatoes, or caramelized onions for extra depth.
Spices and Zests: Add a sprinkle of red pepper flakes for heat or orange zest for a citrusy twist.
Gluten-Free Option: Use gluten-free puff pastry to accommodate dietary needs.

What To Serve With Ricotta-Asparagus Tart?

Pair your tart with simple yet flavorful dishes to create a complete meal. Here are a few suggestions:

Roasted baby potatoes
Mixed greens salad
Tomato and cucumber salad
Creamy tomato soup
Grilled chicken skewers

How To Store Ricotta-Asparagus Tart?

Storing your tart properly ensures you can enjoy leftovers without compromising quality:

Refrigerating: Let the tart cool completely, then cover tightly with plastic wrap or store in an airtight container. Refrigerate for up to 3 days.
Reheating: Warm in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid using the microwave, as it can make the crust soggy.
Freezing: Wrap individual slices in plastic wrap and foil. Freeze for up to 1 month. To reheat, thaw overnight in the fridge and warm in the oven.

Can I Make This Asparagus Tart In Advance?

Yes, you can prepare this asparagus appetizer in advance to save time. Here’s how you can do it:

Prepare the Filling and Pastry Separately: Make the ricotta mixture and store it in the fridge. Roll out the puff pastry and score it, then keep it chilled until ready to assemble.
Assemble Ahead: Assemble the tart without baking, then cover it with plastic wrap and refrigerate. Bake it fresh when you’re ready to serve.
Reheating: If you’ve baked it in advance, store the tart in an airtight container in the fridge and reheat in the oven at 350°F (175°C) for 10–15 minutes.

How Do You Cut Asparagus?

Cutting asparagus properly helps make the dish visually appealing and ensures even cooking. Here’s a simple guide:

Trim the Woody Ends: Hold an asparagus spear with both hands and bend it gently. It will naturally snap at the right spot where the tough part ends. Alternatively, line up the spears and cut about 1–2 inches from the bottom.
Cut to Size: For recipes like tarts, measure the spears against the pastry and trim them to fit.
Peel if Necessary: If the asparagus is thick, use a vegetable peeler to remove the outer skin near the base for a tender texture.