This Asparagus & Ricotta Tart is a delicious way to enjoy asparagus season! Asparagus has a short season here in the UK, it runs from the end of April to the end of June. Whenever I see it in the shops it signals that summer it on it's way. I've paired it with creamy ricotta, sweet peas and fresh mint in this vegetarian puff pastry tart. It is a fabulous meal to enjoy in the spring to summer season, and it's very easy to make too.
What's great about this recipe
- It's easy to make with few ingredients
- It is a delicious vegetarian savoury tart
- It would be great at a spring gathering or an early summer BBQ
- It's full of fresh flavours
- It is an easy weeknight meal
- It's such a yummy way to enjoy asparagus season!
What you will need
- Puff pastry - I use a ready rolled sheet for this recipe, which is the easiest option. The majority of shop bought puff pastry sheets are vegetarian, and many are vegan now too
- Ricotta - Choose a full fat ricotta for the creamiest flavour. It is very unlikely that ricotta will not be vegetarian, but always check the label
- Italian hard cheese - to keep this tart vegetarian, you will need to avoid parmesan as it is not vegetarian because it contains rennet. Instead, opt for cheese labelled 'Italian hard cheese' or use pecorino (but always check the label to make sure the cheese is vegetarian)
- Lemon juice - Fresh lemon is best, but bottled works well too
- Egg - This help to bind the cheese mixture and add extra richness
- Thyme - I use dried thyme to give the ricotta filling a lovely fragrant flavour
- Asparagus - The star of this recipe! I used British asparagus and all you need to do is trim the ends before using
- Petit pois - You can use these little peas straight from frozen, or use fresh ones if you prefer
- Fresh mint - I highly recommend using fresh mint as dried just isn't the same in this recipe!
- Milk - this is to glaze the edges of the tart (rather than breaking a whole egg for the task)
How to make Asparagus & Ricotta Tart
Roll out the puff pastry sheet on your baking tray and prick with a fork, avoiding a 1cm border around the edge. In a mixing bowl combine the ricotta, egg, Italian cheese, thyme and lemon juice together until smooth.
Spread the ricotta mixture over the pastry, leaving a 1cm border around the edge. Arrange the asparagus on top and sprinkle over the frozen peas.
Bake the tart for 20-25 minutes, until the pastry is golden and risen. Chop up the fresh mint and sprinkle it all over the tart.
How long does the tart last and can it be frozen?
You can make this recipe in advance and reheat it when needed. It can also be eaten cold. You can store it in the fridge for 2-3 days. It is best reheated in the oven to keep the pastry crispy, but you can reheat it in the microwave if you're in a rush. You can also freeze the tart, well wrapped, for up to 3 months.
Can this recipe be made vegan?
I haven't tried to make a vegan version of this recipe yet. One option would be to use vegan versions of the cheeses used, and omit the egg. Or you could make the filling using silken tofu, or soaked cashews. For the pastry, many shop bought puff pastry sheets are suitable for vegans, Jus Roll is one brand that is vegan. Do check the label before you buy though as brands can vary.
What can you serve with this tart?
- Potato wedges, roasted potatoes, boiled potatoes or chips (fries)
- Your favourite green leaf salad
- Sweet potato fries
- Potato salad
- Or a combination of the above!
More tips for making Asparagus & Ricotta Tart:
- This tart would also be delicious with extra cheese sprinkled on top of the asparagus
- If asparagus is not in season, this tart would also be delicious using tenderstem broccoli
- You can also buy low fat puff pastry sheets, which I have used to make this recipe several times, and they work brilliantly
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!
Asparagus & Ricotta Tart
- 320 g Puff pastry sheet
- 250 g Ricotta cheese
- 1 Egg large
- 25 g Italian grated hard cheese
- 1 tsp Dried thyme
- ½ tbsp Lemon juice
- ¼ tsp Salt
- 450 g Asparagus
- 25 g Petit pois frozen peas
- ½ tbsp Vegetable oil
- 4-5 leaves Fresh mint
- 1 tbsp Milk
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6. You may need to take the pastry out of the fridge and let it come to room temperature before unrolling it
- Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it. Prick the pastry with a fork, avoiding a 1cm border around the edge
- Mix the ricotta, egg, italian hard cheese, salt, thyme and lemon together until they form a smooth paste
- Spread the ricotta mixture over the puff pastry sheet, leaving a 1cm border around the edge
- Arrange the asparagus neatly on top, trimming the ends if needed, and sprinkle over the frozen 'petit pois' peas. Drizzle or brush the olive oil over the asparagus
- Use a pastry brush dipped in the milk to glaze the 1cm border
- Bake the tart for around 20-25 minutes, until the pastry is golden and risen
- Chop up the mint leaves and sprinkle them over the tart
- Serve hot, or allow to cool to room temperature, then refrigerate for up to 2 days. You can re-heat the tart or serve it cold
If you like this, check out more of my Pie, Tart & Pastry recipes!
I'm linking this recipe up with Cook Blog Share.