Asparagus-Ricotta Tart {A Meatless Monday Recipe

Asparagus-Ricotta Tart {A Meatless Monday Recipe

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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!

ingredients to 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.

asparagus cooking in pan

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.

broken asparagus with hands

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.

puff pastry rolled out on board

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.

scoring puff pastry with a knife

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.

smearing ricotta onto puff pastry with 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.

tart inside oven baking

Bake the Tart:

Bake until pastry is golden brown; about 20 to 25 minutes. 

cutting asparagus-ricotta tart with pizza cutter

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.

asparagus-ricotta tart with mountain view
picking up slice of tart with mountain view
sticking fork into a slice of tart

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 on plate ready to eat
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5 from 1 vote

Asparagus-Ricotta Tart

With each bite of this asparagus-ricotta tart you get a lemony bite of creamy ricotta, crispy puff pastry, and sweet pops of garlicky onions and mushrooms.
Course lunch, Main Course
Cuisine Meatless Monday, Vegetarian
Keyword asparagus, mushrooms, Onions, Ricotta Cheese, tart
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 494kcal

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 fresh 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.

Nutrition

Calories: 494kcal | Carbohydrates: 39g | Protein: 13g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 329mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 4mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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