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Puff pastry tart topped with ricotta, parmesan, and asparagus tart.

Parmesan and Asparagus Tart

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.
4.6 from 25 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 258kcal

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.
Course Main Dish
Cuisine American
Keyword parmesan asparagus tart, savory tart

Nutrition

Calories: 258kcal | Carbohydrates: 16g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 394mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg