Asparagus Parmesan Tart

This tart starts with a sheet of puff pastry rolled out flat, topped with a garlicky ricotta and parmesan spread, then lined edge to edge with whole asparagus spears before it all goes into a hot oven.

The pastry puffs up around the edges into a golden, flaky border while the center stays flat enough to hold the cheese and asparagus in place, so every slice comes out looking as tidy as it does when it first comes out of the oven.

Grated parmesan scattered over the top before baking melts into the asparagus and browns slightly, adding a salty, savory finish that a plain vegetable topping wouldn’t have on its own.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1/2 cup grated parmesan, plus more for topping
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and black pepper, to taste
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1 egg, beaten, for the egg wash

Why You’ll Love This Asparagus Parmesan Tart

• Store bought puff pastry means there’s no dough to make from scratch, so this comes together quickly.
• The ricotta and parmesan spread adds richness underneath the asparagus instead of leaving it sitting on bare pastry.
• It works as an elegant vegetarian main or as an appetizer cut into smaller squares.
• The tart looks far more impressive than the effort it actually takes, since the asparagus does most of the visual work on its own.
• Leftover slices reheat well in the oven, making this a good option for planned leftovers.

Ingredient Notes

Puff pastry needs to be fully thawed but still cold when you work with it, since pastry that’s warmed up too much will be difficult to roll and won’t puff properly in the oven. Follow the thawing instructions on the package rather than rushing it at room temperature.

Ricotta gives the base a soft, slightly grainy texture that holds up well under baking, unlike a smoother cheese that might run. Whole milk ricotta gives the richest result, though part skim will still work fine.

Trim the asparagus by snapping off the woody ends rather than cutting them with a knife, since the stalks naturally break at the point where the tender part ends. Thinner spears work better here than very thick ones, since they cook through in the same time it takes the pastry to bake.

Parmesan does double duty in this recipe, both mixed into the ricotta base and grated over the top. Using a block of parmesan and grating it yourself gives a better melt and flavor than pre-grated parmesan in a shaker container.

A fresh lemon adds brightness both in the zest mixed into the ricotta and as a wedge served alongside the finished tart. A squeeze of fresh juice right before serving cuts through the richness of the pastry and cheese in a way the zest alone doesn’t fully achieve.

How to Make Asparagus Parmesan Tart

Preheat the oven to 400°F and line a baking sheet with parchment paper. Unroll the thawed puff pastry onto the prepared sheet and, using a sharp knife, score a border about an inch from the edge on all sides, being careful not to cut all the way through the pastry. This scored line is what allows the outer edge to puff up separately from the center while baking.

In a small bowl, mix together the ricotta, half of the grated parmesan, minced garlic, lemon zest, salt, and pepper until smooth. Spread this mixture evenly over the center of the pastry, staying inside the scored border.

Arrange the trimmed asparagus spears in a single layer over the ricotta mixture, lining them up close together so the spears run the length of the tart. Drizzle the asparagus with olive oil and season lightly with salt and pepper.

Brush the exposed border of the pastry with the beaten egg, which helps it turn a deep golden color as it bakes. Sprinkle the remaining parmesan over the asparagus.

Bake for 20 to 25 minutes, until the pastry border is puffed and deeply golden and the asparagus is tender and lightly browned in spots. Let the tart cool for a few minutes on the baking sheet before slicing, since it firms up slightly as it cools and is easier to cut into clean pieces. A squeeze of fresh lemon juice over the top right before serving brightens the whole tart.

Tips for Success

• Keep the puff pastry cold until you’re ready to use it, since warm pastry won’t puff as dramatically in the oven.
• Score the border carefully without cutting all the way through, so the edges rise separately from the flat center.
• Choose thinner asparagus spears so they finish cooking in the same time the pastry needs to bake through.
• Brush the border with egg wash for the best color and shine on the finished crust.
• Let the tart rest for a few minutes before slicing so the ricotta layer has time to set slightly.

Storage

Store leftover tart in an airtight container in the fridge for up to 3 days. Reheat slices in a 350°F oven for about 10 minutes to help the pastry crisp back up, since a microwave will leave the crust soft and slightly chewy. This tart isn’t a great candidate for freezing, since the texture of both the pastry and the ricotta filling changes noticeably once thawed.

FAQ

Can I use a different cheese instead of ricotta?

Yes. A soft goat cheese or cream cheese both work as a substitute, though the flavor and tang will be a bit different from the milder ricotta.

Do I need to blanch the asparagus first?

No. The asparagus cooks through in the oven alongside the pastry, so there’s no need for a separate blanching step beforehand.

Can I make this ahead of time?

The assembled, unbaked tart can sit in the fridge for up to a few hours before baking, but it’s best baked and served the same day, since the pastry loses its crispness the longer it sits once cooked.

What can I serve alongside this tart?

A simple green salad with a light vinaigrette rounds it out well, since the tart itself is rich enough that it doesn’t need another heavy side.