Asparagus Puff Pastry Tart

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This Asparagus Puff Pastry Tart combines a creamy lemon, herb, ricotta, and Parmesan filling with fresh asparagus and a crisp, golden pastry crust. Toasted pistachios, more Parmesan, and fresh lemon zest make it an easy but impressive recipe for spring brunch, lunch, or an appetizer.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Breakfast, Brunch

Cuisine: American, French

Servings: servings

Calories: 296kcal

Author: Cynthia Christensen

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.
Drizzle all of the asparagus with olive oil, and season with salt and pepper. Toss gently.
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.

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.

Nutrition