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Lemon Ricotta Asparagus Tart Recipe

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3.9 from 81 reviews

This Lemon Ricotta Asparagus Tart is a delightful springtime dish featuring flaky puff pastry topped with creamy ricotta cheese blended with lemon zest and fresh asparagus spears. The tart is baked until golden and tender, offering a perfect balance of bright citrus, savory cheese, and fresh vegetable flavors. Ideal for brunch, lunch, or a light dinner, this elegant tart can be served warm or at room temperature.

Ingredients

Pastry

  • All-purpose flour, for work surface
  • ½ recipe rough puff pastry OR 1 (14- or 16-ounce) box prepared puff pastry

Asparagus topping

  • ½ small bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons lemon zest, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coarse kosher salt, divided
  • Pinch fresh ground black pepper

Ricotta mixture

  • ½ cup (125 grams) whole-milk ricotta cheese
  • ¼ cup grated Pecorino or Parmesan cheese
  • 1 large egg, divided
  • 1 teaspoon water
  • ¼ cup chopped fresh chives or basil

Instructions

  1. Prepare the puff pastry: Thaw the puff pastry if frozen, or prepare your homemade rough puff pastry dough according to your recipe.
  2. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid in even baking.
  3. Roll out the pastry: Lightly flour your work surface and unroll or roll the puff pastry to about ¼-inch thickness. Cut into a 9-inch circle or square and transfer to the prepared baking sheet.
  4. Dock the pastry: Using a fork, prick the middle of the puff pastry carefully, leaving a ½-inch border around the edges untouched. This helps prevent excessive puffing in the center.
  5. Chill the pastry: Place the baking sheet with prepared pastry in the refrigerator until ready to assemble the tart to maintain the pastry’s structure.
  6. Prepare asparagus coating: In a medium bowl, toss the trimmed asparagus with olive oil, 1 teaspoon lemon zest, lemon juice, ½ teaspoon kosher salt, and a pinch of ground black pepper until evenly coated. Set aside to marinate briefly.
  7. Make the ricotta mixture: Add ricotta, grated Pecorino or Parmesan cheese, and the remaining 1 teaspoon lemon zest to a small food processor or chopper. Process until smooth and fluffy, about 1 minute.
  8. Incorporate egg into ricotta: Lightly beat the egg in a small bowl, then pour half into the ricotta mixture and stir until combined thoroughly.
  9. Prepare egg wash: To the remaining half of the beaten egg, add 1 teaspoon water and whisk together to form an egg wash.
  10. Assemble the tart: Brush the exposed ½-inch border of the puff pastry with the egg wash for a golden, shiny crust. Spread the ricotta mixture evenly in the center of the pastry using a small offset spatula, leaving the border clear.
  11. Add asparagus topping: Arrange the asparagus spears neatly on top of the ricotta layer as desired for both appearance and even baking.
  12. Bake the tart: Place the baking sheet in the preheated oven and bake for about 20 minutes or until the puff pastry is puffed and golden brown and the asparagus is tender.
  13. Cool and serve: Remove the tart from the oven and transfer to a wire rack to cool slightly. Serve warm or at room temperature, garnished with freshly chopped chives or basil. Use kitchen shears for clean, aesthetic slices.

Notes

  • For homemade rough puff pastry, follow your preferred recipe or use store-bought for convenience.
  • If you don’t have a food processor, whisk the ricotta, grated cheese, and lemon zest thoroughly until smooth instead.
  • Trimming asparagus means snapping off the woody ends where the stalk naturally breaks.
  • Use kosher salt for best texture; adjust salt amounts to taste if using different types of salt.
  • Kitchen shears make slicing the tart easier and help keep the presentation clean.

Find it online: https://justsosavory.com/lemon-ricotta-asparagus-tart-recipe/