For brunch, I wanted to start the meal off with a light appetizer that felt like “spring.” I had a package of puff pastry in the freezer and some fresh asparagus. I immediately thought of an asparagus tart.
Unfortunately, most recipes I found online required gruyere or similar cheese. So, I adapted the recipe based on what was in my fridge. This recipe also has less fat overall.
Recipe
Note: Please remember to thaw the puff pastry in the refrigerator the night before you plan on using.
Easy Asparagus and Ricotta Cheese Tart
Servings: 8
Ingredients
- 1 sheet frozen puff pastry (thawed overnight in the refrigerator)
- flour, for work surface
- 1 egg yolk
- 1 tbsp water
- 1 cup part-skim ricotta cheese
- 1/2 tsp lemon zest
- juice from 1/2 lemon
- 1 tbsp chopped fresh parsley (or 1 tsp dried parsley flakes)
- salt and pepper (to taste)
- 1 bunch asparagus
- 1 tbsp extra virgin olive oil
- grated parmesan or pecorino romano cheese
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper or a Silpat mat and set aside.
- Unfold the thawed puff pastry on a lightly floured surface. Using a rolling pin, roll pastry into a rectangle and carefully transfer it to the prepared baking sheet.
- In a separate bowl, whisk together the egg yolk and water. Lightly brush the egg wash over the entire puff pastry.
- With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals.
- Bake the puff pastry for 10 minutes. It should be golden brown and slightly puffed. If any area is too puffy, gently press them down with a fork.
- In another bowl, mix together the ricotta cheese, lemon zest, lemon juice, parsley, salt, and pepper.
- Spread the cheese mixture evenly over the crust, staying inside the rectangle.
- Rinse the asparagus spears under cool water, dry, and trim the bottoms to fit crosswise inside the border of the tart shell.
- Arrange the asparagus on top of the ricotta, alternating the ends and tips. Brush the asparagus with the olive oil and sprinkle with some more salt and pepper.
- Bake for 15 minutes, checking to make sure the pastry isn't browning too quickly. If it is, tent some aluminum foil over those areas. Continue baking the tart until the asparagus is tender, about 5 more minutes.
- Remove tart from oven and let cool for a few minutes.
- Sprinkle some grated parmesan or pecorino romano cheese on top, slice, and serve.
I think an asparagus tart is a great addition to an Easter or Mother’s Day brunch and it can even be a light dinner. Do you have an easy tart recipe that you would like to share?
