Spring Asparagus and Ricotta Tart with Lemon and Fresh Herbs
This elegant vegetarian tart showcases tender spring asparagus nestled in creamy lemon-kissed ricotta atop crispy golden puff pastry. Perfect for a light dinner or impressive weekend brunch, it celebrates the best of seasonal produce.
Ingredients
- 1 sheet ready-rolled puff pastry (320g)
- 250g fresh ricotta cheese
- 50g grated Parmesan cheese
- 1 large egg, beaten
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 350g fresh asparagus, woody ends trimmed
- 2 tablespoons olive oil
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 30g pine nuts
Instructions
Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
Unroll the puff pastry onto the prepared tray. Score a 2cm border around the edges using a sharp knife, being careful not to cut all the way through. Prick the centre area with a fork.
In a mixing bowl, combine the ricotta, half the Parmesan, half the beaten egg, lemon zest, 1 tablespoon lemon juice, minced garlic, half the chives, and season with salt and pepper. Mix until smooth.
Spread the ricotta mixture evenly within the scored border of the pastry.
Arrange the asparagus spears in a single layer on top of the ricotta, alternating directions for visual appeal. Drizzle with olive oil and season with salt and pepper.
Brush the pastry border with the remaining beaten egg and sprinkle the pine nuts over the tart.
Bake for 28-30 minutes until the pastry is puffed and golden brown, and the asparagus is tender with slightly charred tips.
Remove from the oven and sprinkle with remaining Parmesan, fresh thyme, and remaining chives. Serve warm or at room temperature.
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