Description
A delicious and elegant asparagus tart featuring flaky puff pastry topped with creamy ricotta cheese and tender asparagus spears, seasoned with olive oil, lemon juice, and a touch of salt and pepper. Perfect for a light lunch or appetizer.
Ingredients
Scale
Puff Pastry
- 1 sheet of puff pastry
Vegetables
- 1 bunch of asparagus
Dairy
- 8 ounces ricotta cheese
Seasoning & Oils
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s at the right temperature for baking the tart evenly and getting a crispy, golden puff pastry.
- Prepare Asparagus: Remove the woody ends from the asparagus by snapping or chopping them off. Toss the asparagus with half of the olive oil, and half of the salt and pepper to season them lightly before baking.
- Prepare Puff Pastry: Place the puff pastry sheet flat on a rimmed baking sheet lined with parchment paper. Using a knife, cut a 1/2 inch border around the edges, then prick the central area of the pastry several times with a fork to prevent excessive puffing.
- Assemble Tart: Spread the ricotta cheese evenly over the inside section of the pastry, avoiding the border. Lay the seasoned asparagus spears in a single layer across the ricotta.
- Bake: Place the tart in the preheated oven and bake for 20 to 22 minutes or until the puff pastry is puffed up and golden brown.
- Finish and Serve: Let the tart cool for a few minutes after baking. Drizzle the remaining olive oil, sprinkle the rest of the salt and pepper over the top, and add the freshly squeezed lemon juice to brighten the flavors before serving.
Notes
- For even cooking, make sure asparagus spears are roughly the same size.
- You can substitute ricotta with goat cheese or cream cheese for a different flavor.
- Adding a sprinkle of grated Parmesan before baking can add extra richness.
- Make sure the puff pastry sheet is thawed before using to ensure even baking.
