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The main dish, Light and fresh

Asparagus and ricotta tart

This asparagus and ricotta tart is a vegetarian dish for 6 people, made with puff pastry, lemony ricotta, and green asparagus. It takes 25 active minutes, is prepped the same morning, and finishes baking right before guests arrive. It's very easy to make, costs about €3.80 per person, and the key to success is a quick 2 minute blanch that keeps the asparagus bright and crisp.

A spring tart, green asparagus over lemony ricotta, light and elegant.

Asparagus and ricotta tart
For
6 people
Work
25 min
Total time
50 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.80
Calories per person
460 kcalcalculated by Kiloach, your weight coach

Under a golden sheet of puff pastry, a lemony ricotta cream holds rows of green asparagus lined up like for a photo. The flavor stays fresh and light, carried by lemon zest and torn mint added right at the end. This tart is a nice change from the usual quiche, flatter and more spring like, with that contrast between crisp pastry and soft ricotta.

This is the kind of dish to bring out for a spring dinner with friends, when green asparagus is in season and you want a meal that doesn't sit heavy. It also works well as a generous starter or as a main course with a salad, for a family Sunday lunch.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 35 min
  3. Before the guests arrive 2 steps, 35 min
  4. When it's time to serve 1 step

In the morning, make the lemony ricotta cream, blanch the asparagus, and roll out the pastry onto its baking sheets, then keep everything chilled separately. Right before guests arrive, top the pastry bases and bake for 25 minutes. At serving time, finish with olive oil, lemon zest, and fresh mint, and serve warm.

The ingredients

6 people

Dairy

  • Puff pastry sheets 2
  • Ricotta 400 g
  • Parmesan 60 g
  • Egg 1

Fruits and vegetables

  • Green asparagus 900 g
  • Lemon 2
  • Fresh mint 0.5 bunch

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Mix the ricotta with the zest and juice of one lemon, half the parmesan, salt and pepper. 10 min

    Taste it, the cream should be nicely lemony.

  2. Peel the bottom of the asparagus, blanch them for 2 minutes in boiling salted water, then refresh in ice water. 15 min

    The ice water locks in the green color.

  3. Roll out the pastry sheets on baking trays, mark a 1 centimeter border, prick the center, then keep chilled. 10 min

    Prick the center well to limit puffing.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Spread the ricotta cream over the pastry bases, arrange the asparagus neatly, and brush the border with beaten egg. 10 min

    Pat the asparagus dry before arranging them.

  2. Bake for 25 minutes at 200°C, then scatter with parmesan as soon as it comes out. 25 min

    The pastry underneath should be well browned.

When it's time to serveThe final touches, right in front of your guests.

  1. Finish with a drizzle of olive oil, lemon zest, and torn mint, and serve warm.

    Freshly grated zest at the last minute adds a bright aroma.

Our tips to get it right

  • Choose all butter puff pastry, it puffs up better and tastes richer under the ricotta cream.
  • Drain the ricotta well before mixing it, otherwise the cream can make the pastry base soggy during baking.
  • Trim the asparagus to the same length before arranging them, an even row instantly makes the tart look polished.

The variations

  • Swap the ricotta for fresh goat cheese for a tangier, slightly firmer cream.
  • Add a few halved cherry tomatoes between the asparagus spears for color and a touch of acidity.
  • For kids, skip the lemon zest in the cream and swap the mint for a little basil, the flavor will be milder.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • Sparkling water with lemon

Storage

The tart keeps for 2 days in the fridge in a sealed container, but it's best the day it's made since puff pastry softens as it sits. Reheat it in the oven for a few minutes rather than the microwave to bring back the crispness. It doesn't freeze well because of the ricotta cream.

Questions about this recipe

Can I use white asparagus instead of green?

Yes, but you'll need to peel them fully and blanch them a bit longer, about 4 to 5 minutes, since they're firmer. The tart will look less colorful but taste just as good.

How do I keep the pastry base from puffing up too much while baking?

Pricking the center of the pastry well with a fork before topping it limits puffing. The 1 centimeter border is left unpricked, that's what creates the golden rim around the filling.

Can I make individual tarts instead of one large tart?

Yes, just cut the puff pastry into rectangles or circles before topping them. This works well for a dressier dinner, giving each guest their own tart.

What cheese can I use instead of parmesan on top?

Pecorino adds more character, or grated Comté for a milder version. The key is choosing a cheese that melts well and browns lightly in the oven.

Can an asparagus and ricotta tart be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make an asparagus and ricotta tart?

Allow 50 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in an asparagus and ricotta tart?

About 460 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an asparagus and ricotta tart cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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