The Best Asparagus Tart

Name: The Best Asparagus Tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 18 ounces asparagus; 1 cup whole milk ricotta cheese; ⅓ cup Parmigiano Reggiano (grated); the zest of one lemon ((about 1 tablespoon of zest)); 3 tablespoons fresh dill (chopped); ⅓ cup fresh mint (chopped (see technique above in this post)); ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1 sheet all-butter puff pastry; 1 tablespoon extra-virgin olive oil

This Asparagus Tart is the effortless spring gourmet dish you need, ready in just 30 minutes! It’s incredibly simple to prepare, baked on a sheet pan with whole asparagus. Truly, it doesn’t get any easier than this.

asparagus tart on a sheet pan with one slice cut off.

Table of Contents

Why you should try this recipe

Simple and quick to make – No tart pan needed! Despite its sophisticated look, this tart is incredibly easy to make and requires just 10 minutes of prep time. Made on a sheet pan, with lightly scored borders, it is ready in only 30 minutes. Perfect for impressing guests or enjoying a gourmet meal at home without the fuss.
Delicious texture and flavor contrast – Flaky puff pastry, a creamy ricotta-parmesan filling, tender yet slightly crisp asparagus, mint, dill, and lemon—everything just works perfectly together!
A staple spring recipe – another delicious way to enjoy beloved asparagus, fresh mint, and dill. Any leftover asparagus? Try my Spring Salad, Asparagus, Burrata and Goat’s Cheese Crostini, or Asparagus Gnocchi with Lemon Pesto.

asparagus, puff pastry sheet, dill, lemon, ricotta, olive oil, mint, salt and pepper on a wooden table

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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 – made 100% with butter will give you the amazing rich taste we are looking for. Stay clear of puff pastry made with shortening or
Asparagus – the star of the show!
Ricotta cheese – choose whole milk authentic ricotta for the best results. “Light” ricotta contains more water than the real thing and will make the puff pastry soggy.
Parmigiano Reggiano – for the umami kick that pairs so well with asparagus. Grana Padano works too.
Fresh mint and dill – elevate the ricotta base while pairing amazingly well with asparagus.
Lemon zest – cuts through the creaminess of ricotta while acting as a flavor enhancer. Organic lemons are always the best choice when it comes to zest.
Extra-virgin olive – to brush the edges of the pastry and the asparagus.
Salt and ground pepper – to season.

Love veggie-loaded tarts? Check out my Puff Pastry Tomato Tart with Feta and Heirloom Tomatoes!

close-up of asparagus on a wooden surface

How to Make Asparagus Tart?

(Note: please see the recipe card below for the complete written instructions and measurements.)

Start with preparing the asparagus.

Preheat the oven to 410°F (210°C) fan.
Rinse the asparagus under cold running water and pat them dry with a clean kitchen cloth. Snap the woody end. Set aside.

Note: For presentation purposes, you can use a knife to trim the point where the asparagus snapped, creating a cleaner cut.

Make the ricotta filling.

In a bowl, add ricotta cheese, grated Parmigiano Reggiano, lemon zest, dill, mint, salt, and pepper.
Mix until well combined, and set aside.

Assemble the tart.

Line a sheet pan or tray with parchment paper, and roll out the puff pastry sheet on top.
Using the tip of a pairing knife, score a ½-inch (1 cm) border without cutting all of the way through the puff pastry.
Evenly spread the ricotta mixture on the puff pastry, filling the center section.

Line the asparagus tightly on top of the ricotta mixture, facing in the same direction.
Lightly brush the edges of the puff pastry and the asparagus with olive oil.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.

Serve immediately, sprinkled with extra chopped mint and flaky sea salt. Enjoy!

asparagus tart on a sheet pan covered with parchment paper

Nim Keys – Useful Tips

Snapping the asparagus helps remove the woody, fibrous ends, leaving only the tender parts. For a neater presentation, you can use a knife to trim the point where the asparagus snapped, creating a cleaner cut.
Scoring the pastry creates a defined border and helps it rise during baking. Try not to skip this step.
Adjust the cooking time based on the thickness of your asparagus. Thicker asparagus will take longer to cook than thinner ones.

close-up of asparagus tart sprinkled with fresh mint

Wine Pairing🍷

SAUVIGNON BLANC

Pronounced “Saw-vin-yon blæŋ”

Sauvignon Blanc is the variety of choice to pair with this asparagus tart. Its subtle vegetal notes and crisp acidity will enhance the flavors of the asparagus, fresh herbs, and the tangy lemon filling.

WINE APPELLATION SUGGESTIONS

Sancerre (Loire Valley, France)
Sauvignon Blanc from Napa Valley (United States)
Sauvignon Blanc from Trentino-Alto Adige (Italy)

a slice of asparagus tart on a blue vintage plate with a spoon and a piece of tart

Recipe FAQs

Can you use another soft cheese besides ricotta?

I don’t recommend it. In multiple tests, I tried this recipe with cottage cheese, drained cottage cheese, and crème fraîche. All these options were too wet and made the puff pastry bottom soggy. Stick with whole milk ricotta cheese if possible.

How to store asparagus tart and how long does it keep?

This tart can be stored in the fridge, in an airtight container for up to 3 days.

How to reheat asparagus tart?

Place the leftovers on a parchment-lined tray and heat in a preheated oven at 400°F (200°C) for 10 minutes, or until heated through.