My favorite kind of recipes are the ones that look like they took a lot of work but are actually pretty simple. Buttery puff pastry, an easy herbed ricotta spread and fresh asparagus come together for a dish that’s far greater than the sum of its parts. Perfect as an appetizer or paired with a salad for a light meal this asparagus puff pastry tart with ricotta is easy, delicious and sure to impress.
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When it comes to easy and impressive puff pastry is one of my go to ingredients. Puff pastry is a laminated pastry that is made with layers of butter and dough, which creates a pastry that is light and flaky. Excellent puff pastry is available at most supermarkets and is a great shortcut for creating desserts and appetizers. Top it with a creamy layer of ricotta and fresh asparagus and you’ve got an appetizer that transports you to a Parisian cafe.
How to Make Asparagus Puff Pastry Tart with Ricotta
This tart goes from fridge to oven to table in under 30 minutes. Start by unfolding and rolling out the puff pastry into a large rectangle. roughly about 9×13 inches in size. Using a butter knife score a border about 1 inch wide, taking care not to cut completely through the dough. This will ensure the outer edge gets extra puffy creating an outer crust for your tart.
In a medium bowl whisk together ricotta, dijon mustard, one of the eggs and thyme until fully combined. Spread the ricotta mixture over the top of the puff pastry and arrange the asparagus on top. Brush the outer edge of the pastry with an egg wash and bake for fifteen minutes. This asparagus puff pastry tart can be served either warm or at room temperature.
If you like this asparagus puff pastry tart with ricotta be sure to take a look at some of my other recipes!
Dijon Mustard Roasted Asparagus
Asparagus Puff Pastry Tart with Ricotta
Roasted Carrots with Honey and Thyme
Pork Tenderloin Stuffed with Prosciutto and Goat Cheese
Risotto with Shrimp and Asparagus
If you make this Asparagus Puff Pastry Tart with Ricotta please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Asparagus Puff Pastry Tart with Ricotta
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 cup ricotta cheese
- 2 tbsp dijon mustard
- 2 large eggs divided
- 1-2 tsp fresh thyme leaves
- 1/2 pound asparagus trimmed
- 1 tbsp water
Instructions
- Preheat oven to 4oo degrees.
- Unfold and roll out the puff pastry into a rectangle about 9×13 in in size. Transfer to the parchment paper and place on a baking sheet. Using a butter knife score a border (do not cut all the way through) about 1 inch wide.
- In a medium bowl whisk together ricotta, dijon, 1 egg and thyme until fully combined. Spread the ricotta mixture over the top of the puff pastry.
- Arrange the asparagus over the ricotta mixture. Using a fork with together the remaining egg and water to create an egg wash. Brush this over the outer border of puff pastry.
- Bake the tart for 15-17 minutes. Allow to cool for 5 minutes before slicing.
Notes
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Alex says
I’m with you – I love an easy-to-make but impressive-looking recipe! Tarts tend to be so great for that. I haven’t experimented much with savory tarts, but clearly that needs to change! This one looks incredible.
Biana says
This puff pastry with ricotta looks so perfect for a spring brunch! And I love that it is simple to make.
Jo says
So healthy yet so tasty!
Priya Lakshminarayan says
This is the first recipe I tried with asparagus and I am so glad for that! It came out perfect. Thank you
Beth says
Oh my goodness! This looks amazing and very tasty! My family is going to love this!
Jac says
Love this tart! It makes for a striking dish and is such an inventive way to use yummy asparagus! thanks so much for the recipe 🙂
Martha says
Yum!
I reccomend alternating the direction of the spears so when cutting (as shown) all the tips are not on one end of the pieces and no tips on the others!