Asparagus Tart
This asparagus tart features creamy ricotta, fresh asparagus, and flaky puff pastry. An easy yet elegant appetizer or brunch dish ready in no time!
Servings: 4
Ingredients
- 1 puff pastry sheet defrosted and kept cold
- 1 cup ricotta cheese
- 1/3 cup grated gruyere
- 1 zested lemon
- 1 tbsp olive oil plus more for drizzling
- 1/2 tsp salt
- 1/2 tsp black pepper
- 20-25 asparagus spears trimmed
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out the puff pastry slightly on a floured surface, then place it on the prepared baking sheet. Score a 1-inch border around the edges with a sharp knife (don’t cut all the way through).
- In a bowl, mix together ricotta, gruyere, olive oil, chopped parsley, lemon zest, salt, and black pepper. Spread the mixture evenly within the scored border of the puff pastry.
- Trim the asparagus to fit inside the tart and arrange in a single layer on top. Drizzle with olive oil and season with salt and pepper.
- Beat the egg and brush the outer edges of the puff pastry for a golden, glossy finish.
- Bake the tart for 22–25 minutes, or until the pastry is golden brown and puffed, and the asparagus is tender.
- Let the tart cool slightly before slicing. Serve warm or at room temperature