Asparagus Puff Pastry Tart
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.
Servings: 8 servings
Calories: 296kcal
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.
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
Calories: 296kcal | Carbohydrates: 18g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 61mg | Sodium: 365mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 792IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 3mg
