How to Make an Asparagus Tart! Puff Pastry Base & Ricotta Filling

Preheat the oven to 400°F (205°C).

Wash and trim 1 bunch of asparagus (about 20 to 25 stalks).

In a bowl, combine 180 g of ricotta, 2 to 3 tablespoons of chopped fresh parsley, the zest of 1 lime, salt, and pepper. Mix until well combined and taste for seasoning.

Set the ricotta filling aside.

Lightly flour the surface and roll out the puff pastry to about 10 inches wide by 15 inches long.

Transfer the rolled-out pastry to a parchment-lined baking sheet by rolling it up around the rolling pin and then unrolling it onto the baking sheet.

Spread the ricotta filling evenly on the pastry, leaving a 1-inch border around the edges.

Lay the asparagus in nice rows across the top of the ricotta filling in a single layer, ensuring the asparagus does not go beyond the ricotta layer.

Sprinkle a little more salt and pepper over the asparagus.

Prepare an egg wash by mixing 1 egg with a little water. Brush the egg wash along the edges of the pastry.

Fold the edges of the pastry over to create a border and crimp the edges with a fork. Brush the edges again with the egg wash.

Optionally, sprinkle some grated cheese over the top of the tart.

Bake in the preheated oven for around 30 minutes, or until the edges are golden brown.

Equipment Needed

Spice Level: