Spring Asparagus and Ricotta Puff Pastry Tart with Lemon Zest
This elegant spring tart features crispy golden puff pastry topped with creamy herbed ricotta and tender roasted asparagus spears. Perfect as a light dinner or impressive brunch centrepiece that celebrates the best of seasonal produce.
Ingredients
- 1 sheet ready-rolled puff pastry (320g)
- 250g ricotta cheese
- 1 bunch fresh asparagus (about 300g), woody ends trimmed
- 1 egg, beaten
- 30g parmesan cheese, finely grated
- 1 lemon, zested
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons pine nuts
Instructions
Preheat the oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
Unroll the puff pastry onto the prepared baking tray. Score a 2cm border around the edge using a sharp knife, being careful not to cut all the way through.
In a bowl, mix together the ricotta, minced garlic, half the parmesan, lemon zest, thyme leaves, and season with salt and pepper.
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 the direction of the tips for visual appeal.
Drizzle the asparagus with olive oil and season with salt and pepper. Scatter over the pine nuts and remaining parmesan.
Brush the pastry border with beaten egg for a golden finish.
Bake in the preheated oven for 22-25 minutes until the pastry is puffed and golden brown, and the asparagus is tender.
Remove from the oven and allow to cool for 5 minutes before slicing and serving.
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