Asparagus and Lemon Ricotta Tart

Asparagus and Lemon Ricotta Tart on baking paper

Overview

Asparagus and Lemon Ricotta Tart on baking paper

Asparagus and Lemon Ricotta Tart

By Amy // Posted Oct 19, 2021 // Category Savoury

My Asparagus and Lemon Ricotta Tart makes such fantastic use of seasonal produce we have in October. 

This was a recipe where I impressed myself with its creation. It looks so good, textures are spot on and the flavours go together so well. 

I thoroughly enjoyed the creamy and citrusy ricotta with the flaky pastry and the bite coming from the asparagus. While having it, I already started think about when I’d make it next!

I’d recommend serving this at a nice lunch or picnic with friends! I’d have it with some salad on the side and a glass of Sauvignon Blanc or Pinot Grigio. Remember, you can serve two people per tart so you may need to make more!

Check out my favourite savoury recipes.

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tips

1. Ingredients

Thawing puff pastry overnight in the fridge is best, but you can thaw it on counter for around 20mins. Remember to poke holes all over using a fork before baking. Asparagus wise, I recommend using asparagus that is thinner than thick. If you are using thicker ones, I’d boil (blanch) them for a minute longer. Please try to use room temperature ricotta and egg, cold ingredients take longer to bake. Using unwaxed lemons is better as you’d be using the zest.

2. Equipment

You need a baking tray and baking paper to bake the tart. You also need a fork and a pastry brush to prepare the pastry. To blanch the asparagus, you need a large pot, a large bowl and a colander. To prepare the ricotta filling, you need a whisk, and a large bowl. 

3. Using Puff Pastry

As mentioned before, puff pastry is best thawed overnight in the fridge. But you can also leave it to thaw on the counter for 20-30minutes. If your pastry comes folded, you would need to roll it out slightly. Remember to flour the counter and lightly dust the puff pastry with flour. Using a rolling pin, lightly flatten the bumps to make the pastry even. I skipped this part as my puff pastry way already in a sheet without folds. If you think your puff pastry has thawed too much, pop it back in the fridge for a while.  You need to blind bake (prebake) the pastry first, before putting the toppings on and baking again. No baking beans needed. This ensure the bottom stays crisp and is cooked evenly.

4. Boiling and Blanching veges

Blanching vegetables allows them to stay crunchy, crisp and vibrant. Boil the asparagus for 2 minutes (3 if you have thicker asparagus) and dunk the asparagus into icy cold water. This stops the asparagus from cooking further. If you don’t have ice, just cold tap water is fine. Continue rinsing the asparagus in cold water and set aside before using.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Asparagus and Lemon Ricotta Tart on baking paper

Yields2 Servings
Prep Time10 minsCook Time23 minsTotal Time33 mins

 1 sheet of frozen puff pastry, thawed
 2 bunches of asparagus (chop off woody ends)
 ½ cup ricotta cheese, at room temperature (125gr)
 1 egg, at room temperature
 ½ tsp salt
 ¾ cup grated parmesan (65gr) (1/2 cup for ricotta, 1/4 cup for finishing the tart)
 1 tbsp lemon juice
 zest of one lemon
 olive oil
 extra salt and pepper

1

Preheat the oven to 200C (400F). Line a baking tray with baking paper. Place the thawed puff pastry onto the baking tray and poke the pastry all over with a fork. Blind bake (pre-bake to keep the bottom crisp) for 10minutes and let cool before using.

2

While the puff pastry is blind baking, prepare the asparagus. Boil some water in a large pot and chop off the woody ends of the asparagus. Place the asparagus in the boiling water for 2 minutes and then take it out and submerge it into cold icy water. Place the asparagus on a colander and set aside.

3

Prepare the ricotta topping. Into a large bowl, place the ricotta, egg, 1/2 tsp salt, 1/2 cup parmesan, lemon zest, and lemon juice and whisk together. (You need to keep 1/4 cup of parmesan for topping the finished tart)

4

Once the puff pastry has cooled, spread the ricotta topping evenly on top of the puff pastry but leave a thin border. Arrange the asparagus on top.

5

Using a pastry brush, brush some olive oil on the border of the tart. This will help the crust become golden. Brush the tops of the asparagus with olive oil and sprinkle with salt and pepper. Put it back into the oven at the same temperature and bake for a further 13-15 minutes or until the pastry appears golden brown.

6

Once out of the oven, sprinkle with the remaining parmesan and serve immediately. When cooled, store in an airtight container in the fridge and heat in the oven before serving again.

Ingredients

 1 sheet of frozen puff pastry, thawed
 2 bunches of asparagus (chop off woody ends)
 ½ cup ricotta cheese, at room temperature (125gr)
 1 egg, at room temperature
 ½ tsp salt
 ¾ cup grated parmesan (65gr) (1/2 cup for ricotta, 1/4 cup for finishing the tart)
 1 tbsp lemon juice
 zest of one lemon
 olive oil
 extra salt and pepper

Directions

1

Preheat the oven to 200C (400F). Line a baking tray with baking paper. Place the thawed puff pastry onto the baking tray and poke the pastry all over with a fork. Blind bake (pre-bake to keep the bottom crisp) for 10minutes and let cool before using.

2

While the puff pastry is blind baking, prepare the asparagus. Boil some water in a large pot and chop off the woody ends of the asparagus. Place the asparagus in the boiling water for 2 minutes and then take it out and submerge it into cold icy water. Place the asparagus on a colander and set aside.

3

Prepare the ricotta topping. Into a large bowl, place the ricotta, egg, 1/2 tsp salt, 1/2 cup parmesan, lemon zest, and lemon juice and whisk together. (You need to keep 1/4 cup of parmesan for topping the finished tart)

4

Once the puff pastry has cooled, spread the ricotta topping evenly on top of the puff pastry but leave a thin border. Arrange the asparagus on top.

5

Using a pastry brush, brush some olive oil on the border of the tart. This will help the crust become golden. Brush the tops of the asparagus with olive oil and sprinkle with salt and pepper. Put it back into the oven at the same temperature and bake for a further 13-15 minutes or until the pastry appears golden brown.

6

Once out of the oven, sprinkle with the remaining parmesan and serve immediately. When cooled, store in an airtight container in the fridge and heat in the oven before serving again.

Asparagus and Lemon Ricotta Tart
Nutrition Facts

Servings 2


Amount Per Serving
Calories 396
% Daily Value *
Total Fat 24.2g38%
Saturated Fat 11.2g56%
Cholesterol 122mg41%
Sodium 1247mg52%
Potassium 430mg13%
Total Carbohydrate 20.3g7%
Dietary Fiber 3.2g13%
Sugars 3.5g
Protein 25.6g52%

Calcium 45%
Iron 24%
Vitamin D 82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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