- Dish type
- Pies and tarts
- Savoury pies and tarts
- Cheese pies and tarts
This delicious tart is made with puff pastry, asparagus, ricotta cheese, ham and Gruyere cheese. It is wonderful alongside a crisp salad for a complete meal.
7 people made this
- 500g asparagus
- 1 pack frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 125g ricotta cheese
- 4 teaspoons olive oil
- 1 pinch salt
- 40g ham, finely diced
- 100g Gruyere cheese, grated
- ground black pepper, to taste
MethodPrep:25min ›Cook:30min ›Ready in:55min
- Snap the asparagus in half and use only the tender halves, discard the thick, tough ends of the spears.
- Preheat oven to 200 C / Gas 6.
- Lightly dust a flat work surface with flour and roll puff pastry out into a rectangle (30x25cm). Cut off a 1 to 1.5cm wide strip on each side. Place the pastry rectangle onto a greased baking tray and brush the edges with egg. Place the cut strips of pastry on the edges to form the sides of the tart. Lightly brush the rest of the tart with egg and place in the fridge.
- Meanwhile, heat some water in a saucepan with a steamer basket. Place asparagus inside and steam for 3 minutes until tender yet firm to the bite. Take out of the pan, rinse with cold water and drain well.
- Cut the remainder of the asparagus spears in half and place the thicker ends into a food processor. Process until smooth then add the remainder of the egg, ricotta, 3 teaspoons olive oil and salt and process again until thick and smooth.
- Place asparagus mixture into a bowl and and mix with ham and half the Gruyere cheese. Season with black pepper.
- Remove the pastry from the fridge and evenly spread mixture on top of the puff pastry and sprinkle the rest of the cheese over it. Mix asparagus tips with the remaining 1 teaspoon olive oil and arrange on top of the tart.
- Bake the tart in preheated oven for about 25 minutes or until the filling is set. Serve warm or at room temperature.
Reviews & ratingsAverage global rating:(6)
Asparagus & Ricotta Tart30 min prep 6 servings 10 ingredients
This easy, free-form asparagus and ricotta tart makes for a super tasty spring meal. The recipe combines the perfect combo of creamy, citrusy, salty goodness. Using both creamy ricotta, and ricotta salata plus lemon . zest and sweet baked asparagus nestled on top makes for an elegant dish that requires no real baking skills to put together. If you’re tired from cancer treatment or pressed for time and would rather not get into making pastry (although our recipe is pretty easy), don’t hesitate to use one of the good frozen ones that you can buy in the store and go for it.
Asparagus Tart with Ricotta
1. Preheat the over to 400 degreesF. Rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Stir in the enough cold water to form a smooth dough and knead lightly on a floured surface.
2. Roll out the pastry and line a 9in. flan ring. Press firmly into the tin and prick all over with a fork. Bake in the oven for about ten minutes until the pastry is pale but firm. Remove from oven and reduce the temperature to 350 degrees F.
3. To make the filling, trim the asparagus and cut 2" from the top and chop the remaining stalks into 1" pieces. Add the stalk to a saucepan of boiling water and after 1 minute add the tops. Simmer for about 4-5 minutes until almost tender, then drain and refresh under cold water.
4. Beat together the eggs, ricotta, yogurt, Parmesan cheese and seasoning. Stir in the asparagus stalks and pour the mixture into the pastry case. Arrange the asparagus tips on top, pressing them down slightly into the ricotta mixture. Bake in the oven for 35-40 minutes until golden. Serve warm or cold
Herbed Ricotta and Asparagus Tart Recipe
Spring produce has sprung and has me excited for all thing’s asparagus. I know that you can buy asparagus throughout the year, but spring asparagus is the perfect size and tastes the best! Now is the best time to get your fill of this vitamin-rich vegetable and one of my favorite ways to serve it is on top of an Herbed Ricotta and Asparagus Tart.
With Easter right around the corner, you can easily prepare this tart as one of your vegetable sides or as an appetizer to start the meal. This tart layers ricotta mixed with Freeze Dried Thyme, Garlic and Parsley along with fresh asparagus spear and gets topped off with parmesan cheese curls. You will wow your family and your friends with how impressive this appetizer tastes, and they’ll never know how simple it was to prepare.
Since the spring is when asparagus comes into season, it also means that it is one of the most affordable times to purchase this vegetable. Here are some other delicious asparagus recipes to get your fill this season:
If you’re planning to serve this tart at Easter, you can serve it warm or room temperature. Be sure to use a sharp knife when cutting the tart to avoid crushing the asparagus spears. Finally, don’t forget to brush the edge of the crust with a little bit of egg before baking to ensure a golden-brown edge! Everyone will be asking for this easy recipe once they’ve tried this delicious asparagus tart.
- 16 sheets filo pastry
- 500g smooth ricotta
- 1/2 cup (40g) finely grated parmesan
- 2 garlic cloves, crushed
- 2 Coles Australian Free Range Eggs
- 1 lemon, zested, juiced
- 3 bunches asparagus, woody ends trimmed
- Extra virgin olive oil, to serve
- Halved mixed medley tomatoes, to serve
- Baby rocket leaves, to serve
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place 1 filo sheet on a clean work surface. Spray with olive oil spray. Top with another filo sheet and spray with oil. Continue layering with 6 more filo sheets to create a stack. Place on a tray. Repeat with remaining filo to make another stack.
Combine ricotta, parmesan, garlic, eggs and lemon juice in a bowl. Season. Spread evenly over filo, leaving a 3cm border. Arrange asparagus over ricotta mixture. Fold filo edges over the border.
Bake, swapping trays halfway through cooking, for 15-20 mins or until golden brown and ricotta is heated through. Sprinkle with lemon zest and drizzle with oil. Season. Serve with tomato and rocket leaves.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.
Have made this several times. Great to bring to a party. I grill the asparagus, which gives it a great flavor. They go off the grill into the freezer to keep them firm. Haven't had an issue with soggy middles. Usually make half with meat and half without. I could eat the whole tart myself.
I guess BA doesn't understand that salami is meat and not vegetarian.
Hardly a recipe for a vegetarian meal.
Love the dish. Would have been great without the meat as well.
Blah? I don't think so. I used a good spicy salami from the Italian market and the second time I used speck (smoked prosciutto). I used the Comte cheese (pricey, you can sub in a Gruyere) and I added a bit more fresh ricotta (3/4 cup). No sogginess and amazing taste! Our favorite spring asparagus tart so far! I could eat the entire tart! YUM!
I've made this a number of times and never had a problem with sogginess. Maybe this is because instead of steaming the asparagus I quickly saute over fairly high heat so that it gets slightly charred in places but remains al dente. I also do not soak in ice water (just don't overcook it and it's fine). Then I also just skip the step of tossing the asparagus tips with olive oil. It's delicious and disappears quickly every time!
All those calories for something so blah.
Very easy and looks nice. I would probably make for a party. As a main course, we almost finished it between 2 people. I used Reg Parm b/c I had it.
Perfect for special occasions - bridal, baby shower, etc. Absolutely fantastic.
Made this for friends and it is fabulous. I used gruyere because I had it on hand. It does have a lot of filling but the result couldn't have been better. I cut off 2-inch asparagus tips and had too many to use all of them on the top. I was worried about the middle being soggy but it was not. I think you need to bake this in the middle of the oven or the bottom third. I acutally served this as a side dish but it would be a good for a brunch or first course.
I liked this recipe, but I probably would not make it again. I thought that the flavor combinations were delicious separately, but all together it just didn't work for me. It was almost too much asparagus. Maybe I wouldn't add the asparagus into the ricotta mixture. I also had a problem with the middle of the puff pastry being too soft.
This was easy to make and came out great. I didn't have problems with mushiness in the center like other reviewers have mentioned. I added onions and used proscuitto instead of salami. Otherwise, followed the recipe as written.
Yummy flavors (I added onions). But puff pastry way to gooey in the middle. Next time I'll pre-bake the crust.
The flavors of this tart were yummy. But my pastry ended up very soggy in the middle. Next time I'll tinfoil the edges and pre-bake to make sure its crisp throughout.
Simple ingredients make this delicious tart a winner. It's perfect for those who feel like a quiche is too heavy. I made a few changes to the original recipe. I sauteed 1/4 cup grilled sliced onions and 2 sliced garlic cloves. When transparent, I added fresh baby spinach and let it wilt, adding a small amount of sea salt and freshly ground pepper (I like layering salt and pepper at every step so I use very little at a time until my dish is complete). Let this cool and then add to mixture when recipe calls for the salami. oh . I also omitted the salami and added 3 slices of cooked chopped bacon. Great breakfast, snack, lunch or dinner!
I love the flavors in this tart. I made it a couple of times as written with gruyere. I decided to try it as an appetizer for my son's first birthday party. I used mini phyllo cups and filled them with the same ingredients. They were awesome and disappeared quickly with great compliments.
I love this recipe. I've made it three times since it came out and loved it both times. I have served it as a dinner and as an appetizer for a dinner party. It is equally good without the soppressata if you have any vegetarians that need to be accommodated . but if not, the salami is a killer touch.
Very good and easier than I thought! I couldn't find Comte so I used some swiss and cheddar I had at home - turned out great!
Very good. Easy weeknight meal. Could use swiss or gruyere in the place of comte. Ham could also be subbed for the salami if you were in a pinch.
The flavors in this tart were amazing, but the bottom of my tart did turn out a little soggy. Next time I'll try par- baking the pastry, or maybe bake it on a pizza stone?
This is delicious!Easy and great for breakfast the next day!
Easier than it sounds. Substituted swiss once - just fine. Made once without meat for a great vegetarian treat
This was exceptional and very easy. I used a blue-ribbon Wisconsin gruyere, as Whole Foods was out of comte. The main issue is that the amount of asparagus in the puree has a lot of variation depending on how much top you trim off. I found I made WAY too much filling and it's probably because I just cut off two- inch pieces rather than three-inch pieces and my asparagus didn't lose much when I snapped off the bottoms. I would also use a bit more gruyere/Comte next time, but that's just because I love gruyere. I am completely in love with puff pastry now - I used Trader Joe's new store brand and it was absolutely delicious.
My kids just loved this dish. I used phyllo dough instead of puffed pastry (in error) but it worked great. It' made it light and airy. so eash. I will make it again and again and again.
Really liked this. Frozen puff pastry is so forgiving! Next time I'm going to add some morels. I left out the salami and it was still delish. I might not pile all the filling in next time -- it could have stood being just a titch lighter.
Asparagus Ricotta Tart (and COOKBOOKS ARE HERE!)
SPRING. SPRING. SPRING. I thought it would never arrive yet here it is on our doorstep! (Apologies for yelling at you with all those exclamation points but I want to shout it from the rooftops!) The earth is vibrating as if it knows how much the promise of warmer weather means THIS year of all years. This magical, beautiful spring just feels so wonderfully different. Welcome, our friend – you have been missed.
And just in time for spring – a printed version of our Gatherings cookbook has arrived from the printers (that calls for another little , don’t you think?) Many of you have asked for a printed rather than online version. It took a bit to get it ready – but here they are! I was so excited to open the box – made my little heart skip a beat to see them all printed. (We are still offering the pdf version for free – so if online cookbooks are your thing, just drop us a line and we are happy to send it on over to you.) We put this volume together late spring *last* year anticipating being able to bring family and friends back to the table – but the world had other plans for us. So here we are a year later and hoping beyond hope that *soon* we will be gathering together. This collection of recipes are meant to be some of our favorite recipes that we cook when we bring friends and family to the table…so pop on over to our little shop if interested in a printed version!
This asparagus ricotta tart is one of my favorite antipasto recipes to make for company. Store-bought puff pastry makes this super easy and is a blank canvas upon which to create. I love to use asparagus nestled on a bed of ricotta – makes for a beautiful spring-y presentation and super yummy too. A little sprinkle of toasted hazelnuts on top adds a nice little crunch (any favorite nut will do). You can find this recipe in our little cookbook.
Wishing everyone a hopeful spring and brighter tomorrow – we still have a bit of a path to travel but we are hopeful that the world can right itself now that vaccines are rolling out around the world – and on that note – one more heart for sure !
Recipe: Asparagus Tart with Creamy Ricotta
Instructions: Cut the butter into cubes. Quickly work together the butter, flours, cottage cheese and salt, either in a food processor or by hand in a bowl, until pea-sized clumps form. Add 1½ teaspoons water and work together quickly into a smooth dough. Wrap in plastic and cool in refrigerator for 20 minutes.
Place the dough on a lightly floured work surface and roll out into a disk about 1/8-inch thick.
Add more flour to the surface as you roll so that the dough doesn&rsquot stick. Line a 9-inch tart pan or springform pan with the dough. Be sure to press the dough gently along the bottom edge and pinch a little at the top of the side edges. Cut away the excess pie dough that may be hanging over the sides. Cover the pie shell with plastic wrap and let it cool in refrigerator 30 minutes. Preheat oven to 400 degrees.
Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom with a fork. Cover the edges with aluminum foil and prebake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove the crust from the oven and remove the aluminum foil.
Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley and 2/3 of the grated cheese. Season with salt and pepper and distribute the filling evenly in the pie shell. Break off the tough parts of the asparagus. Spread the asparagus lengthwise over the ricotta mixture and lightly press it into the mixture. Crack the eggs over the filling, season with salt and pepper, and top with the rest of the grated cheese.
Asparagus and ricotta tart
We got a new (used) car yesterday. It was a big event in our household and although the hubby and I are both excited about the new car, Avery absolutely went bananas over it. He has told everyone he knows – and some people he doesn’t know – that we got a new car. Strangers, his teachers, our neighbors (who could actually SEE the car from where they were standing) – his reaction to the new car was just so absolutely hilarious.
As this new car comes into our lives, the old one must leave and that has been making me a little sad. I mean, it’s a car, not a family member and my rational self totally understands that point. We’ve had this old car for the past 10 years and it’s time to say goodbye. But for me, it’s a difficult goodbye. This old car holds all the memories of the last 10 years and the memories are what is making me a little sentimental.
The old car was our first big purchase as a newly minted couple – talk about testing a relationship. I argue that buying a car with your significant other is the TRUE test of whether you can survive as a couple. Hours of shopping, looking, test driving, arguing (I mean, talking) about what you each want, need, care about, and will be driving for the next how many years.
This car has carried us all over the west coast. Up to Canada for our first road trip, back down to California so we could pack it all up and move to Seattle about six months later. The car traveled all over Washington while we explored and toured and lived our lives together pre-kiddo. It carried our precious belongings back and forth to California for visits with family and friends, and for one final trip back down when we found out we were expecting our very own precious belonging and came back home to stay.
The car has carried us to beaches, valleys and mountains hauled boats, kiddos and dogs taken us to grocery stores, birthday parties, and soccer practice – and even back to the hospital to bring home precious belonging #2. It’s seen happy times and sad times – carried us to celebrations and home from heartache. I know it’s just a car…but to me, it’s been part of the family and for some reason I’m having a really hard time saying goodbye to an inanimate object.
What isn’t silly is that Easter is right around the corner and we’ve got some meal planning to do! Are you guys ready??
Here’s a really quick and easy asparagus tart that can make a great side dish or vegetarian main dish for your Easter celebration. Store bought puff pastry is baked until golden brown, then filled with a creamy ricotta and parmesan cheese mixture, topped with crispy green asparagus and baked until bubbly – the flakey tart shell and cheesy filling paired perfectly with the cooked asparagus – delicious perfection just waiting for you to dive in.
asparagus and ricotta tart
1 sheet frozen puff pastry
1/2 cup shredded parmesan cheese
1 1/2 pounds medium or thick asparagus
In a medium sized bowl, add the ricotta and parmesan cheese, the lemon zest, and a pinch of salt and black pepper. Stir to combine. Set aside.
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet.
With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and spread the ricotta mixture over the tart shell.
Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell arrange in a single layer over the cheese mixture, alternating ends and tips. Brush with entire tart (filling and shell) with the olive oil, and season everything with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
my notes: If your asparagus is a bit woody on the stems, you can make them easier to eat by shaving the ends with a vegetable peeler. Just place each asparagus on a flat surface and holding it with one hand, use the other hand to peel the bottom ends off. Rotate the asparagus until the entire stem end has been peeled.
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