This asparagus puff pastry tart proves that impressive and easy are not mutually exclusive. One sheet of store-bought puff pastry, a simple ricotta filling, and a pound of fresh asparagus are all you need for a brunch dish that genuinely stops people in their tracks. Whether you're making it for guests or just treating yourself on a Saturday morning, this tart delivers big flavor and a gorgeous look without a lot of fuss.
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Spring asparagus has a way of making me nostalgic. Back in my bakery days, the moment the first thin, bright green spears started showing up in the market, we would start making this Aparagus Tart Recipe. We used homemade puff pastry, but store-bought frozen or refrigerated work great. It was one of those recipes that could be eaten straight from the pan by the people working in the kitchen. And maybe it was. I'll never tell 😜
The good news is you don't have to wait for the farmers market to have perfect asparagus spears to make this. You can absolutely use frozen asparagus to pull this together any time of year. You just need to thaw it completely and pat it very dry with paper towels before using. It's the kind of dish that looks like it belongs on a Spring brunch menu, but it comes together any time of year, at home, with ingredients you can find at any grocery store.
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Why you'll love this recipe
- Impressive but easy - Looks like a restaurant dish, comes together in about 45 minutes.
- Flexible - Serves as a main dish, a brunch centerpiece, or a sliced appetizer.
- Seasonal or year-round - Fresh spring asparagus is ideal, but frozen works great too.
- Creamy, crispy, bright - Every bite has the richness of the ricotta, the snap of the pastry, and the zip of fresh lemon.
- Vegetarian - A savory vegetarian brunch tart that everyone at the table will want.
If you have never made a savory puff pastry tart before, this recipe is going to make you feel like a total pro. The steps are simple, the ingredients are easy to find, and the result is genuinely beautiful. Serve it at Easter, Mother's Day brunch, or just a lazy weekend lunch. It works for all of the above.
Ingredients & Substitutions
The photo below shows everything you need to make this tart. Let's talk about the key players and where you have wiggle room.
- Puff pastry - One sheet of frozen store-bought puff pastry is all you need. Thaw it according to the package directions before you start. Keep it cold until you are ready to assemble. Warm puff pastry gets sticky and loses those beautiful flaky layers when it bakes. If you want to go the extra mile, my quick and easy rough puff pastry makes a fantastic homemade option.
- Ricotta - I make a great homemade ricotta, but if using store-bought I recommend whole-milk ricotta here. Low-fat versions hold more moisture and can make your filling wet and loose. If your ricotta looks especially wet when you open the container, drain it in a fine-mesh strainer for 15 to 20 minutes before using. This is an important step that keeps the center of the pastry crisp.
- Parmesan - Finely grated is the way to go. It melts into the filling and adds a salty, nutty depth. A little gets stirred into the filling and more goes on top at the end. Pecorino Romano works well as a substitute.
- Lemon zest - Half goes into the filling, half gets scattered over the finished tart. Don't skip it. The brightness it adds is what makes this filling feel fresh and alive rather than heavy.
- Asparagus - Fresh is ideal for a spring asparagus tart, but frozen is a solid option year-round. If using frozen, thaw it completely first, then press it firmly between layers of paper towels to get out as much moisture as possible. Any water left behind will steam the pastry and soften the crust.
- Pistachios - Toasted and roughly chopped, these go on at the very end. They add crunch, color, and a little sweetness that plays beautifully against the lemon and herbs. If you don't have pistachios, toasted pine nuts or slivered almonds work well too.
See recipe card below for a full list of ingredients and measurements.
Variations
This ricotta asparagus tart is a wonderful base to build from. Here are a few ways to mix it up:
- Swap the herbs - No parsley or chives on hand? Fresh tarragon, dill, or basil all work beautifully in the filling. Use what you have.
- Add prosciutto - Lay a few thin slices of baked crispy prosciutto over the top of the tart after baking for a salty, savory contrast that is maybe a bit extra, but so am I.
- Try goat cheese - Replace half the ricotta with soft goat cheese for a tangier, richer filling that pairs especially well with thin asparagus spears.
- Make it a spring vegetable tart - Add a handful of fresh peas, thin slices of radish, or blanched broccolini alongside the asparagus for a more colorful tart. Just make sure everything is trimmed and dried well before it goes on.
- Appetizer version - Slice the finished tart into small rectangles and serve on a board alongside my whipped ricotta toast for a Spring brunch spread that will have people crowding the table.
Cynthia's Recipe Review
This is the tart I reach for every single spring when the asparagus starts showing up at the market. Creamy, bright from the lemon, crispy on the bottom, and finished with those little crunchy pistachios - it is just so pretty and so good. There are never leftovers when I make for my family, which I choose to take as the highest possible compliment. ❤️
A Note on Puff Pastry
Store-bought frozen puff pastry is one of the great unsung heroes of the home kitchen. It thaws overnight in the fridge or about 40 minutes on the counter, and it bakes up light, flaky, and golden every single time.
The one rule is to keep it cold. If it gets too warm while you are assembling, the butter layers start to melt together and you lose that lift. If it starts to feel soft or sticky while you are working, pop it back in the fridge for 10 minutes and come back to it.
A question I hear a lot is "can I use pie crust?" and the answer is sure! You can make a round tart and just cut your asparagus to fit. Get artistic!
Quick Recipe Video
Step-by-Step Instructions
Take a deep breath. Puff pastry sounds fancy, but this recipe is genuinely beginner-friendly. Follow the photos and you will have a beautiful asparagus pastry tart on your table in under an hour.
Step 1: Preheat the oven to 400 F. Line a large sheet pan with parchment paper.
Step 2: Unfold the thawed puff pastry onto a lightly floured work surface or sheet of parchment. If the pastry is square, gently roll it into an approximately 10 x 14-inch rectangle. Transfer to the prepared sheet pan.
Step 3: Add the ricotta, ⅓ cup of the Parmesan, half of the lemon zest, parsley, chives, salt, pepper, and 1 egg to a medium bowl. Stir until evenly combined.
Step 4: Trim and discard the woody ends from the asparagus. Slice any especially thick spears in half lengthwise so everything cooks at the same rate.
Step 5: Using the dull side of a knife, score a 1-inch border around the inside of the pastry without cutting all the way through. This is what creates that raised, golden frame around the filling. Use a fork to dock the inside of the border by pressing it gently all over - this keeps the center flat while the edges puff up.
Step 6: Spread the ricotta mixture evenly over the puff pastry, keeping it inside the scored border.
Step 7: Arrange the asparagus in a single layer over the ricotta filling. Alternate the direction of the spears so the tips face opposite directions - this helps them lay flat and look beautiful.
Step 8: Take a moment to appreciate what you have built. Every spear in place, filling peeking out from underneath, and a beautiful golden border waiting to happen.
Step 9: Fold the outer edge of the puff pastry up and over to form a raised border, pressing it gently against the filling to hold its shape.
Step 10: Press the folded border firmly with a fork to crimp and seal the edges all the way around. Whisk the remaining egg with 1 tablespoon of water. Brush the egg wash over the exposed puff pastry border only - that is what gives it that deep, bakery-style golden brown.
Bake: Bake for 20 to 25 minutes, or until the pastry is puffed and deeply golden and the asparagus is tender.
Finish: Let the tart cool on the pan for 5 minutes. Scatter the remaining lemon zest, chopped toasted pistachios, and remaining Parmesan over the top. Slice and serve warm or at room temperature. Both are great.
Cynthia's Helpful Tips
- Keep the pastry cold - This is the number one tip for a crispy, flaky puff pastry tart. If it warms up too much while you are assembling, the bottom of the tart will be soft instead of crisp. Work quickly and refrigerate the assembled tart for a few minutes if needed before baking.
- Drain wet ricotta - If your ricotta is particularly loose, drain it in a fine-mesh strainer for 15 to 20 minutes. It only takes a little extra liquid to make the center of the tart soggy.
- Dry your asparagus well - Whether using fresh or frozen, moisture on the asparagus will steam the pastry from the top and soften the filling. Pat every spear thoroughly with paper towels.
- Score, don't cut - When you make the border, use the dull side of a knife and press gently. You want to mark the dough, not slice through it. That scored line is what tells the border where to puff up.
- Toast your pistachios - You can toast them in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until they smell nutty and warm. Or, since your oven is already on, spread them in a single layer on a small sheet pan and toast at 400 F for 4 to 5 minutes, checking at the halfway point. Either way, keep a close eye on them because they go from toasted to burned quickly. Let them cool slightly before chopping.
Recipe FAQs
You can prepare the ricotta filling up to a day ahead and store it covered in the refrigerator. I recommend assembling and baking the tart the day you plan to serve it so the pastry stays crisp. Leftovers reheat well, but fresh baked is always best.
Try to get them as close as possible so they cook evenly. Slice thick spears in half lengthwise and leave thin to medium spears whole. If you have both thick and very thin spears, sort them and adjust accordingly.
Yes. Goat cheese, cream cheese, or a mix of the two all work well in place of some or all of the ricotta. The texture of the filling will be slightly different but still delicious.
Cover and refrigerate for up to 3 days. The pastry will soften slightly over time, but it still tastes great.
Place the tart on a sheet pan and reheat at 350 F for 8 to 10 minutes. Avoid the microwave - it will make the pastry soft and a little sad. The oven keeps it crispy.
More Sweet & Savory Brunch Bakes
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-Cynthia
📖 Recipe
Asparagus Puff Pastry Tart
Recommended Equipment
Ingredients
- 1 sheet puff pastry refrigerated or frozen and thawed according to the package directions
- 1 cup ricotta cheese whole-milk preferred
- ½ cup Parmesan cheese finely grated - divided
- Finely grated zest of 1 lemon divided
- 2 tablespoons parsley finely chopped fresh
- 1 tablespoon chives finely chopped fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground is best
- 2 large eggs divided
- 1 pound asparagus fresh or frozen, thawed and thoroughly dried
- ¼ cup pistachios shelled, toasted, and roughly chopped
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
- Unfold the thawed puff pastry onto a lightly floured work surface or sheet of parchment paper. If the pastry is square, use a rolling pin to gently roll it into an approximately 10 x 14-inch rectangle. Transfer the pastry to the prepared sheet pan.
- Using the dull side of a knife, score a 1-inch border around the inside of the pastry without cutting all the way through.
- Add the ricotta, ⅓ cup of the Parmesan, half of the lemon zest, parsley, chives, salt, pepper, and 1 egg to a medium bowl. Stir until evenly combined.
- Spread the ricotta mixture evenly over the puff pastry, keeping it inside the scored border.
- Trim and discard the woody ends from the asparagus. Slice any especially thick asparagus spears in half lengthwise so they will cook at the same rate as the thinner spears.
- Arrange the asparagus in a single layer over the ricotta filling, alternating the direction of the spears so the tips face opposite directions.
- Fold the outside edge of the puff pastry up to form a raised border. Press the border gently with a fork to crimp and seal the edges.
- Whisk the remaining egg with 1 tablespoon of water. Brush the egg wash over the exposed puff pastry border.
- Bake for 20 to 25 minutes, or until the pastry is puffed and deeply golden brown and the asparagus is tender.
- Let the tart cool on the pan for 5 minutes. Finish with the remaining lemon zest, chopped toasted pistachios, and remaining Parmesan.
- Slice and serve warm or at room temperature.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
- If the ricotta looks especially wet, drain it in a fine-mesh strainer before preparing the filling. Excess moisture can make the center of the pastry less crisp.
- Keep the puff pastry cold until you are ready to assemble and bake the tart.
- Thicker asparagus spears should be sliced lengthwise, but thin or medium spears can be left whole.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat the tart on a sheet pan at 350 F for 8 to 10 minutes. The microwave will soften the puff pastry.
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