This Asparagus Puff Pastry Tart is spring on a sheet pan—flaky pastry, a creamy blend of ricotta and Parmesan, bright lemon zest, and a mix of fresh dill and mint, all topped with tender whole asparagus. Ready in just 30 minutes, it’s as effortless as it is delicious.
Why you should try this recipe
- Fast and easy to make — No tart pan required! This tart comes together right on a sheet pan with just 10 minutes of prep. Lightly score the edges, spread on a ricotta-Parmesan filling, arrange whole asparagus on top, and bake until golden—just 30 minutes start to finish. Perfect for a weeknight dinner, especially alongside a Fennel Orange Salad or Red Cabbage Slaw.
- Layers of flavor and texture in every bite — Flaky, golden pastry, a creamy ricotta-Parmesan base, and tender-crisp asparagus brightened with lemon zest, dill, and mint—each bite is full of contrast and harmony. It’s rich but not heavy, crisp yet creamy, with each element playing its part in perfect balance.
- A seasonal favorite for spring — This tart is a beautiful way to celebrate asparagus season, paired with fresh herbs that highlight spring’s best flavors. Have extra asparagus? Try it in my Spring Salad, or Asparagus Gnocchi with Burrata.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- All-butter puff pastry — Look for puff pastry made with 100% butter for that rich, deeply flavorful bite and the crisp, flaky texture we want. Avoid versions made with shortening, as they tend to taste flat and bake up less crisp. Got an extra sheet? Use it to make my Puff Pastry Heirloom Tomato Tart with Whipped Feta.
- Ricotta cheese — Go for whole milk ricotta for the creamiest texture and best flavor. “Light” versions have a higher water content, which can make your pastry soggy… Not ideal when you’re chasing that perfect puff. Got leftovers? Use them to whip up a quick Whipped Ricotta Dip with Roasted Olives or Italian Lemon Ricotta Pound Cake.
- Parmesan — Adds a savory depth that balances the brightness of the asparagus. I love Parmigiano Reggiano here, but Grana Padano or a vegetarian-friendly Parmesan will work beautifully too.
Can’t get enough asparagus? You’ll love my Asparagus Crostini.
How to make Asparagus Puff Pastry Tart?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Prep the oven and asparagus — Preheat your oven to 410°F (210°C) with the fan on. Rinse the asparagus under cold water, then pat dry with a clean kitchen towel. Snap off the woody ends (if you’d like a neater look, trim the snapped ends with a knife).
Step 2. Make the ricotta filling — In a medium bowl, mix together the ricotta, grated Parmesan, lemon zest, dill, mint, salt, and pepper until smooth and well combined. Set aside.
Step 3. Prepare the pastry base — Line a sheet pan with parchment paper, then unroll the puff pastry directly onto it. Using the tip of a paring knife, lightly score a ½-inch (1 cm) border around the edges (take care not to cut all the way through).
Step 4. Spread the filling — Evenly spread the ricotta mixture within the scored border, smoothing it out to create an even layer.
Step 5. Arrange the asparagus — Lay the asparagus spears over the ricotta, all facing the same direction for a clean presentation. Lightly brush the asparagus and the exposed pastry edges with olive oil.
Step 6. Bake and serve — Bake for 20-25 minutes, or until the pastry is golden and puffed. Remove from the oven, sprinkle with chopped fresh mint, and serve warm. Enjoy!
Nim Keys – Useful Tips
- Snap the asparagus — Snapping the asparagus helps remove the tough, woody ends, leaving only the tender bits. If you want a cleaner look, trim the snapped ends with a knife (though honestly, it’s totally optional).
- Don’t skip the scoring — A quick score around the puff pastry creates a border that puffs up perfectly in the oven. Just be light with the knife: you want to score, not cut through.
- Brush with olive oil — A light brush of olive oil helps the asparagus roast beautifully and brings out that golden, flavorful finish.
- Mind the asparagus thickness — Cooking time can vary depending on how thick your asparagus is. Thicker spears may need a little extra time in the oven, while thinner ones will cook faster.
Wine Pairing🍷
SAUVIGNON BLANC
Pronounced “Saw-vin-yon blæŋ”
Sauvignon Blanc is an ideal match for this asparagus ricotta tart. Its fresh, herbaceous notes highlight the asparagus and herbs, while its crisp acidity enhances the tart’s tangy lemon filling.
Wine Appellation Suggestion:
Sancerre (Loire Valley, France)
Recipe FAQs
If you’re not a fan of ricotta, fresh goat’s cheese makes a great substitute! Its bold, tangy flavor complements asparagus beautifully. Just be sure to omit the Parmesan, as it enhances ricotta but might clash with the strong flavor of goat’s cheese.
Store the tart in the fridge in an airtight container for up to 3 days. While the puff pastry may soften, the flavors will remain intact.
To reheat, place the leftovers on a parchment-lined tray and heat in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until crispy.
If you tried this Asparagus Ricotta Tart or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Asparagus Puff Pastry Tart With Ricotta, Lemon & Mint
PRINT SAVEINGREDIENTS
- 18 ounces (500 g) asparagus
- 1 cup (250 g) whole milk ricotta cheese
- ⅓ cup (30 g) Parmigiano Reggiano (or Grana Padano or vegetarian-grade Parmesan, grated)
- the zest of one lemon (about 1 tablespoon of zest)
- 3 tablespoons (5 g) fresh dill (chopped)
- ⅓ cup (7 g) fresh mint (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 sheet all-butter puff pastry
- 1 tablespoon (15 ml) extra-virgin olive oil
INSTRUCTIONS
- Prep the oven and asparagus — Preheat your oven to 410°F (210°C) with the fan on. Rinse the asparagus under cold water, then pat dry with a clean kitchen towel. Snap off the woody ends (if you’d like a neater look, trim the snapped ends with a knife).
- Make the ricotta filling — In a medium bowl, mix together the ricotta, grated Parmesan, lemon zest, dill, mint, salt, and pepper until smooth and well combined. Set aside.
- Prepare the pastry base — Line a sheet pan with parchment paper, then unroll the puff pastry directly onto it. Using the tip of a paring knife, lightly score a ½-inch (1 cm) border around the edges (take care not to cut all the way through).
- Spread the filling — Evenly spread the ricotta mixture within the scored border, smoothing it out to create an even layer.
- Arrange the asparagus — Lay the asparagus spears over the ricotta, all facing the same direction for a clean presentation. Lightly brush the asparagus and the exposed pastry edges with olive oil.
- Bake and serve — Bake for 20-25 minutes, or until the pastry is golden and puffed. Remove from the oven, sprinkle with chopped fresh mint, and serve warm. Enjoy!
NOTES
- Snap the asparagus — Snapping the asparagus helps remove the tough, woody ends, leaving only the tender bits. If you want a cleaner look, trim the snapped ends with a knife (though honestly, it’s totally optional).
- Don’t skip the scoring — A quick score around the puff pastry creates a border that puffs up perfectly in the oven. Just be light with the knife: you want to score, not cut through.
- Brush with olive oil — A light brush of olive oil helps the asparagus roast beautifully and brings out that golden, flavorful finish.
- Mind the asparagus thickness — Cooking time can vary depending on how thick your asparagus is. Thicker spears may need a little extra time in the oven, while thinner ones will cook faster.
Made this for a last-minute brunch and everyone asked for the recipe. So simple, but feels really special.
Thank you so much for making the recipe, Luna!
Tried this asparagus tart and it was so light and fresh thanks to the lemon and mint. It was really easy to put together. Will make again!
I’m so glad you liked the recipe. Thank you for your kind words, Samuel!