Savor the final days of spring with this asparagus-ricotta tart made of puff pastry while asparagus is still in season.
This tart is perfect for Meatless Monday or any day of the week. With each bite of this tart, you get the fresh zing of lemon zest, creamy homemade ricotta cheese, crispy puff pastry, and sweet pops of garlicky onions with savory mushrooms.
Let’s make asparagus-ricotta tart!
How To Make Asparagus-Ricotta Tart
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
Saute the Mushrooms and Asparagus:
Heat olive oil in a sauté pan over medium-high heat. Add garlic and sauté, about 30 seconds to infuse the oil (Do not brown!).
Add onions and mushrooms and a pinch of salt; cook until tender.
Remove mushrooms and onions from the pan; set aside to cool. Add asparagus to the same pan and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
How To Trim Asparagus
Did you know that asparagus can tell you where they want to be trimmed? Well, they can! How to trim asparagus is really simple. Let me show you how!Learn how to trim asparagus HERE.
Prepare the Puff Pastry for the Asparagus-Ricotta Tart:
Roll out the sheet of pastry dough on a lightly floured surface to about 9 ½ x 14 inches (As long as it fits your pan, size is not important).
Place a piece of parchment paper on a baking sheet and transfer pastry to the baking sheet.
At this point I felt my dough was getting a bit to warm, so I placed it in the freezer for about 5 minutes, while the asparagus was sauteing, to ensure it would still puff when baking.
Build the Asparagus-Ricotta Tart:
Using a knife, gently score a 1–inch border around the edge of the dough.
Spread ricotta evenly on the pastry, leaving the 1–inch border around the edge, using the back of a spoon.
Place the asparagus onto the ricotta, in a row, making sure to alternate the head and ends all the way across the puff pastry sheet with ricotta cheese.
Sprinkle lemon zest and the mushroom, onion, garlic mixture on top of the asparagus.
Season with salt and pepper and grate fresh parmesan cheese on top.
Bake the Tart:
Bake until pastry is golden brown; about 20 to 25 minutes.
Cut and Serve the Tart
Let cool slightly and serve warm, cut into (6) 4 x 5-inch pieces.
I used a pizza cutter to cut the tart after cooling for a few minutes.
This tart turned out exactly as I had planned for it too. Using the lemon juice for making the ricotta really complimented the asparagus well. I sure hope you’ll give this recipe a try!
Asparagus-Ricotta Tart
Ingredients
- 2 tablespoon extra-virgin olive oil divided
- 2 small cloves garlic minced
- 6 portobello mushrooms sliced
- ½ small onion finely chopped
- 1 pound asparagus woody ends removed
- 14 ounces puff pastry defrosted (1-sheet)
- ½ cup ricotta cheese (homemade is best)
- ½ teaspoon lemon zest fresh
- ½ cup parmesan cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Saute the Mushrooms and Asparagus
- Heat olive oil in a sauté pan. Add garlic and sauté about for 30 seconds to infuse the oil (Do not brown!).
- Add onions and mushrooms. Add a pinch of salt and cook until tender. Then remove mushrooms and onions from the pan.
- Add asparagus to the same pan and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
Prepare the Puff Pastry
- Meanwhile, roll out the sheet of pastry dough on a lightly floured surface to about 9 ½ x 14 inches. Carefully transfer pastry to the prepared baking sheet. Place the baking sheet with the puff pastry dough in the refrigerator for 5 minutes, while the asparagus finishes sauteing, to ensure it would still puff when baking.
Build the Mushroom Asparagus Tart
- After 5 minutes, remove the puff pastry from the refrigerator. Using a knife, gently score a 1-inch border around the edge of the dough. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge.
- Place the asparagus in a row on top of the ricotta cheese, making sure to alternate between heads and ends across the puff pastry sheet and ricotta cheese.
- Sprinkle the lemon zest, mushrooms, onion, and garlic mixture on top of the asparagus. Season with salt and pepper and grate fresh parmesan cheese on top.
Bake and Serve the Tart
- Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into (6) 4 x 5-inch pieces.
Colleen says
Looks pretty and yummy!
Debbie Spivey says
It was. Thank you!
Cindy says
Very tasty. Big hit with my vegetarian daughter. Thanks!
The Mountain Kitchen says
So awesome to hear this. Thanks for your review and comment, Cindy! 🙂
Burlap & Brine says
well this sounds delicious!
Debbie Spivey says
Thanks. It turned out great! 🙂