If you need a quick and elegant spring appetizer, look no further than this Parmesan Asparagus Tart with a puff pastry crust, creamy Parmesan ricotta filling, and fresh asparagus on top. I don’t usually call food delightful, but this tart is just delightful. Bright with lemon zest and fresh green asparagus, this tart is the epitome of spring!
Table of Contents
Super Fast Puff Pastry Parmesan Asparagus Tart
There are certain foods I can’t be trusted around. Put me in a room filled with Skittles and Twinkies, and I’ll be a model of self-restraint. I can practice moderation with pizza, candy bars, even chocolate chip cookies. But if you construct a queen size blanket for me out of nothing but this puff pastry and parmesan asparagus tart, I will eat the entire thing, even if it’s the middle of the winter and I kinda needed that blanket for warmth.
It must be the way the puff pastry melts in your mouth, leaving behind a trail of tell-tale flakes on your lips (and, let’s be honest, all over your shirt). Or maybe it’s the tender asparagus melting into the soft, creamy lemon ricotta. Whatever it is, I find this combination absolutely irresistible.
This easy tart would be a dream on an Easter brunch menu, but it’s also fabulous for spring showers or Mother’s Day gatherings. I also couldn’t help but think, as I scarfed down my third slice, that this would make an excellent girl dinner.
However and wherever you choose to make it, I hope this tart leaves a trail of happiness and puff pastry flakes in its wake.
CourtneyKey Ingredients
- Puff Pastry– The base of the tart, creating that buttery, flaky crust without any fuss. We love Trader Joe’s All Butter Puff Pastry, but Pepperidge Farm’s also works well. Of course, you can make your own puff pastry crust if you prefer!
Ricotta Cheese– Adds a creamy, mild base that balances the sharp Parmesan. - Parmigiano-Reggiano Cheese – Brings salty, nutty depth and helps the filling set. Grana Padano, romano, or even gruyere would be really good in this tart.
- Egg– The yolk helps bind the filling and the white creates a glossy, golden crust when brushed on the edges.
- Lemon Zest & Juice– Brightens the entire tart and balances the richness of the ricotta. Use fresh squeezed lemon juice for the best flavor.
- Asparagus– The star of the show, offering a fresh, slightly sweet crunch. Look for stems that are bright green and firm on the tips.
How to Make an Asparagus Tart
Step 1: Preheat the oven to 400 degrees. Roll the thawed puff pastry into a 10×16-inch rectangle on parchment paper, then prick the center all over with a fork.
Step 2: In a bowl, whisk together the ricotta, 1/2 cup Parmesan, egg yolk, lemon zest, lemon juice, salt, and pepper until smooth.
Step 3: Spread the ricotta mixture evenly over the pastry, leaving a 1-inch border around the edges.
Step 4: Arrange the asparagus in a single layer over the filling, alternating stems and tips for a pretty presentation. Drizzle with olive oil and sprinkle with flaky salt. Whisk the egg white with a splash of water and brush it along the edges of the pastry.
Step 5: Bake for 20–24 minutes, or until the crust is golden and the asparagus is tender. Sprinkle with remaining Parmesan and extra lemon zest before serving.
Storage and Make-Ahead Instructions
This tart is best served the day it’s made.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the crispiest crust, reheat in an air fryer at 390°F for 4–5 minutes or in the oven at 375°F until warmed through.
- Make Ahead: You can mix the ricotta filling up to 1 day in advance and store it in the fridge. Assemble just before baking for best results.
- Freezing: Not recommended, as the pastry can become soggy once thawed.
Recipe Tips & Variations
- Trim asparagus properly: Snap off the woody ends for the best texture. Hold the bottom half of the stem with both hands. Bend the stem, and it should easily snap, leaving the tough end behind.
- Use thin asparagus: Thick stalks take longer to cook and can be tough to chew.
- Variation Ideas:
- Add prosciutto or cooked bacon for a savory twist.
- Add fresh herbs, like dill, chives, or mint.
What to Serve with Asparagus Tart
For holidays, pair this appetizer with traditional mains like Orange Glazed Ham or Easy Roast Lamb.
Try adding in a crisp green salad, like our Lemony Arugula Salad or Roasted Carrot Salad, or some Air Fryer Roasted Potatoes for extra heartiness.
I also love this tart served at brunch alongside a Crustless Quiche Lorraine, Ham and Cheese Frittata, or Overnight Breakfast Casserole. Pair it with a fruit salad for a lovely meal!
Join Our Community
Sign up for the NeighborFood email community to get recipes in your inbox ad free and access exclusive content from us! You can also follow us on Instagram and Pinterest. Made our recipe? Leave us a star rating or comment below!
Parmesan and Asparagus Tart
Ingredients
- 1 sheet frozen puff pastry (thawed)
- 1/2 cup whole milk ricotta cheese
- 3/4 cup shredded Parmigiano-Reggiano cheese (divided)
- 1 egg (divided)
- Zest of 1/2 lemon
- 1 Tablespoon lemon juice (from about 1/2 a lemon)
- 1/2 teaspoon Kosher salt
- A few turns of black pepper
- 3/4 lb. asparagus (ends trimmed)
- 2 teaspoons olive oil (for drizzling)
- Flaky sea salt (to finish)
Instructions
- Preheat the oven to 400 degrees. Carefully unroll the puff pastry onto parchment paper or a silicone mat. Use a rolling pin to roll it out into a roughly 10 inch by 16 inch rectangle. Poke the center of the pastry all over with a fork.
- In a medium bowl, whisk together the ricotta cheese, 1/2 cup Parmesan, 1 egg yolk, lemon zest, lemon juice, 1/2 teaspoon Kosher salt, and pepper. Spread the ricotta mixture evenly over the top of the pastry, leaving a 1 inch border around the edge.
- Layer the asparagus stems evenly over the ricotta, alternating stems and tips. Drizzle with olive oil, then sprinkle with flaky sea salt. Whisk the remaining egg white with a splash of water, then brush it around the border of the pastry.
- Place in the oven and bake for 20-24 minutes, or until asparagus is tender and crust is golden brown. Sprinkle with remaining Parmesan and a little extra lemon zest, if desired, and serve.
Notes
- This recipe is best served the day it’s made.
- Store leftovers in an airtight container in the fridge.
- To restore that crispy, flaky crust reheat in an air fryer at 390 degrees for 4-5 minutes.
- To remove the woody ends of asparagus, hold the bottom half of the stem with both hands. Bend the stem, and it should easily snap, leaving the tough end behind.
Nutrition
Did you make this recipe?
Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!
This post is sponsored by the lovely people at Parmesan.com. As always, all opinions are my own. Thank you for supporting the brands who keep this blog afloat!
Leave a Reply