Asparagus Ricotta Tart
Celebrate spring with this easy asparagus ricotta tart—full of fresh Italian flavor, made with easy ingredients, and ready in 30 minutes or less.
This asparagus ricotta tart is the perfect way to celebrate spring, bursting with Italian flavours, made with simple ingredients, and ready in just 30 minutes.
I use a golden, crunchy puff pastry as the base, and filled it with creamy ricotta that melts in your mouth.
On top, I added sweet, fresh asparagus and crispy Parma ham for that perfect mix of soft, crunchy and savory.
And to finish it off? A sprinkle of lemon zest that gives each bite a bright, citrusy kick. It’s simple, but oh-so-good!
This tart is perfect for a spring picnic, a sunny brunch, or just a laid-back lunch on the patio.
It looks beautiful, tastes amazing, and comes together without too much fuss. A real crowd-pleaser!
If you're looking for more asparagus recipes, check out my asparagus frittata and this delicious asparagus risotto - they're both incredibly delicious!
Ingredients
This asparagus tart is packed with amazing flavors and colors, and you only need 7 simple ingredients to make it.
Here are some ingredient tips:
- Puff pastry: Use a store-bought pre-rolled puff pastry sheet (round or rectangle) or try homemade puff pastry.
- Ricotta cheese: Use whole milk ricotta or low fat ricotta. You can even make homemade ricotta if you have a bit of extra time!
- Asparagus: If you're using tender asparagus, there's no need to peel them—just trim off the woody ends and you're good to go!
- Cheese: Use freshly grated Parmigiano Reggiano for a milder flavor, or Pecorino Romano for a stronger flavor.
- Eggs: Go for medium eggs at room temperature.
- Lemon: You'll need the zest so opt for unwaxed organic lemons if possible.
- Parma ham: I like to add thin slices of prosciutto for extra flavor. Skip it for a vegetarian asparagus tart.
How to make asparagus ricotta tart
This asparagus tart recipe is easy to prepare and results in a delicious, meal that's perfect for a quick lunch or as an appetizer.
Did I mention it takes less than 30 minutes to put together?
Here below you find a recipe overview with step-by-step pictures.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Boil the asparagus for 2–5 minutes until bright green and crisp-tender. Transfer to ice water to stop cooking, then drain and pat dry.
STEP 2. Roll out the puff pastry on a parchment-lined baking sheet or tart pan, and prick with a fork.
STEP 3. In a bowl, mix ricotta, Parmesan, eggs, lemon zest, salt and pepper.
STEP 4. Spread the ricotta mixture over the puff pastry. Arrange the asparagus and prosciutto slices (if using) on top. Bake for 15–20 minutes and serve.
This asparagus puff pastry tart is delightful whether served hot or at room temperature.
Its Mediterranean aroma and fresh flavors are sure to win everyone over. Give it a try, and it just might become your favorite spring meal!
Storage tips
If you have leftovers (lucky you!), here’s how to keep your asparagus tart fresh:
- In the fridge: Let the tart cool completely, then store it in an airtight container or wrap it tightly with cling film. It will stay fresh for up to 3 days in the refrigerator.
- To reheat: Warm it up in the oven at 180°C (350°F) for about 10–15 minutes until the pastry is crisp again. Avoid the microwave if you can—it makes the pastry soggy.
- Freezing: While you can freeze it, the texture of puff pastry and ricotta may change a bit once thawed. If you do freeze it, wrap it well and eat within 1 month. Reheat straight from frozen in the oven until just hot and crispy.
Did you try this recipe?
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Recipe
Asparagus Ricotta Tart
Ingredients
- 1 sheet store-bought puff pastry, round or rectangle
- a small bunch of asparagus, trimmed
- 250 g fresh ricotta cheese, approx 1 US cup
- 4 tablespoon Parmesan cheese
- 2 eggs
- zest of 1 lemon
- sea salt and black pepper
- 3 Parma ham slices, optional
Instructions
- Fill a large bowl with cold water and set it aside. In a wide skillet, bring about an inch of water to a gentle boil. Add the asparagus and cook for 3 to 5 minutes, depending on how thick they are, until they turn bright green and are just tender. Drain them and transfer them into the ice water to stop the cooking. Once cooled, drain again and gently pat dry with a clean towel.
- Preheat the oven to 180°C (360°F) with the fan on. If your oven doesn’t have a fan, set it to 200°C (390°F) instead. Line a baking tray or tart pan with parchment paper.
- Roll out the puff pastry sheet directly onto the lined tray/tart pan. Prick the surface all over with a fork—this keeps it from puffing up too much as it bakes.
- In a medium bowl, whisk together the ricotta cheese, grated Parmesan cheese, eggs, half of the lemon zest, and a pinch of salt and pepper until creamy and well combined.
- Spoon the ricotta mixture over the pastry and spread it out evenly. Arrange the asparagus over the top. If using, roll the parma ham slices to resemble roses, and arrange them over the top of a few of the asparagus tips.
- Bake for 15 to 20 minutes, until the filling is slightly puffed and the pastry edges are golden and crisp. Grate a little lemon zest over the tart just before serving for a fresh, zesty touch. Enjoy warm or at room temperature.
Notes
If using store-bought version, buy a vegetarian-friendly alternative.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I followed yout recipe to the letter but it came out undercooked and pale after 20: minutes. I think the temperature in your recipe was meant for a fan oven!
All the same it looked stunning. But I used four instead of three slices of parma slices as this tart is meant for 4 people. It is difficult the share out equally any way.
Thank you so much for your feedback! Yes, the recipe is meant for a fan oven, I have just adjusted it to make it more clear. Hope you enjoyed int anyway!