Ricotta Asparagus Tart

Name: Ricotta Asparagus Tart
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 sheet frozen puff pastry, thawed; 1 large egg; 1 cup ricotta; salt and pepper to taste; 1 lemon; 2 green onions, chopped; 1/4 cup fresh Italian parsley; 1 tsp dry basil; pinch of fennel seeds, rubbed between your fingers; 12 oz asparagus, trimmed and cut in 4-6" lengths; 2 tsps olive oil

1 step

Prep:10minCook:18min

Doesn't asparagus scream spring? Tender fresh asparagus is nestled in a lemony ricotta filling sitting on flaky store bought puff pastry. Cut to serve as an appetizer or a simple light lunch.

Updated at: Sat, 11 Apr 2026 13:58:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories180.8 kcal (9%)

Total Fat10.8 g (15%)

Carbs15.5 g (6%)

Sugars1.7 g (2%)

Protein5.9 g (12%)

Sodium230.1 mg (12%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 sheetfrozen puff pastry

1 cupricotta

¼ cupfresh italian parsley

1 tspdry basil

fennel seeds

rubbed between your fingers

12 ozasparagus

trimmed and cut in 4-6" lengths

2 tspsolive oil

Instructions

Step 1

Preheat oven to 425°F. Roll out the puff pastry on the parchment paper it comes in to just a bit bigger than it was. Lift the paper and puff onto a baking sheet. Beat egg and brush a 1/2" border all around. In a bowl mix the remainder of the egg with the ricotta, salt, pepper, zest of lemon, green onions and herbs. Spread onto pastry leaving border exposed. Lay the asparagus side by side. Cutting them in half or thirds makes it easier for slicing after baking. Drizzle olive oil on top and bake in the lower third of the oven for 18-20 minutes. Let cool a few minutes before cutting. Serves 8 as an appetizer

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