Asparagus Puff Pastry Tart With Ricotta, Lemon & Mint
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.
Servings: 6
Calories: 359kcal
Ingredients
- 18 ounces asparagus
- 1 cup whole milk ricotta cheese
- ⅓ cup Parmigiano Reggiano (or Grana Padano or vegetarian-grade Parmesan, grated)
- the zest of one lemon (about 1 tablespoon of zest)
- 3 tablespoons fresh dill (chopped)
- ⅓ cup fresh mint (chopped)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 sheet all-butter puff pastry
- 1 tablespoon 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.
Nutrition
Calories: 359kcal | Carbohydrates: 24g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 25mg | Sodium: 422mg | Potassium: 264mg | Fiber: 3g | Sugar: 2g | Vitamin A: 993IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 3mg