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Crispy Cheesy Puff Pastry Asparagus Tart with Lemon Ricotta

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A quick and easy tart featuring flaky puff pastry, tender-crisp asparagus, and a tangy lemon ricotta filling, perfect for spring brunches or last-minute guests.

Ingredients

Scale
  • 1 sheet frozen puff pastry (approx. 8x8 inches), thawed
  • 1 large egg (room temperature, for egg wash)
  • 1 tablespoon water (to mix with egg)
  • 1 cup ricotta cheese (whole milk ricotta preferred)
  • Zest of 1 medium lemon
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 1 bunch fresh asparagus (about 12–15 stalks), trimmed and blanched
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Freshly cracked black pepper (to finish)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Bring a pot of salted water to a boil. Add trimmed asparagus and blanch for 1-2 minutes until bright green and just tender. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Pat dry and set aside.
  3. In a mixing bowl, combine ricotta, lemon zest, honey, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning as needed.
  4. On a lightly floured surface, unfold the thawed puff pastry sheet. Using a sharp knife, score a border about 1 inch from the edge, being careful not to cut all the way through.
  5. Beat the egg with 1 tablespoon water. Brush the border of the pastry with this egg wash.
  6. Evenly spread the lemon ricotta mixture inside the scored border, leaving the edge clear.
  7. Lay the blanched asparagus stalks evenly across the ricotta.
  8. Sprinkle shredded mozzarella and grated Parmesan over the asparagus.
  9. Lightly drizzle olive oil over the top and finish with freshly cracked black pepper.
  10. Bake the tart for 20-25 minutes until the pastry is puffed and golden, and the cheese is bubbly and slightly browned.
  11. Let the tart cool for 5 minutes before slicing. Serve warm or at room temperature.

Notes

Keep puff pastry cold until just before baking to maintain flakiness. Score the pastry border without cutting through to allow puffing. Blanch asparagus briefly and shock in ice water to preserve color and texture. Use a light hand with egg wash to avoid soggy edges. Watch edges near end of baking to prevent burning; tent with foil if needed. Variations include gluten-free crusts, dairy-free cheese alternatives, and swapping asparagus for other vegetables.

Nutrition

Keywords: asparagus tart, puff pastry tart, lemon ricotta, spring brunch, easy tart recipe, cheesy asparagus tart

Find it online: https://tomyumy.com/crispy-cheesy-puff-pastry-asparagus-tart-recipe-easy-homemade-lemon-ricotta/