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Spring Produce
At least here in the UK, we got a nice taste of spring over this past Easter weekend. It was beautifully sunny but still cool enough for a light jacket, or what I call the most perfect temperature that exists. That bliss was short lived, of course, and quickly changed today with cold wind and plenty of rain. But in my mind, there is no doubt that we are heading towards spring! One of our favorite parts of spring is the produce that is in season, whether you find it at a local farmer’s market or grocery store. Just to name a few: strawberries, asparagus, radishes, rhubarb, and lots and lots of greens! Green is certainly the color of spring too, so we love to cook with green vegetables when we can. It makes a dish feel fresh and vibrant, plus it makes it taste absolutely delicious!
All About Asparagus!
That brings us to today’s dish, which is all about asparagus. Asparagus is a delicious vegetable, especially when it is cooked to just the right consistency and combined with the right flavors. Lemon, for example, pairs perfectly with asparagus, because it really brightens it up. We also love to combine asparagus with a creamy and milder cheese, like ricotta, because it provides a different texture that works really well with the “al dente” asparagus. So, it will come as no surprise that today’s recipe combines these flavors in a lovely asparagus tart! Asparagus truly is the star of the show, and the other flavors complement it perfectly. Plus, it looks like a row of cute little trees, so if you are looking for a dish that screams spring, look no further!
How To Make Asparagus Tart
The most challenging part of this recipe is the rough puff pastry. Of course, you can just use store-bought, as that is much easier than making it from scratch. But if you want a challenge, we have a great recipe for you to follow, linked here! This recipe was inspired by the process from Sally’s Baking Addiction blog – her recipe is here! Once your dough is ready, roll it out into a large rectangle. Spread a mixture of ricotta, parsley, lemon zest, salt, and pepper over it. Then line up your asparagus, and fold up the edges of the tart. Make sure to crimp the edges together with a fork so that it doesn’t unfold in the oven. Egg wash the dough, grate some parmesan over the top if you want to, and bake. Enjoy!
Watch Our Video
Aspargestærte (Asparagus Tart with Ricotta)
This vibrant and delicious asparagus tart is the perfect way to welcome the arrival of spring! The creamy and zingy lemon ricotta base pairs perfectly with the fresh asparagus on top. You can't go wrong with this one!
Ingredients
- 1 bunch asparagus (20-24 stalks, washed and trimmed)
- 2-3 tbsp chopped fresh parsley
- 180 grams ricotta
- Salt and pepper to taste
- Lemon zest from half of a small lemon
- Grated parmesan *for the top of the tart, this is optional!
- 1 egg *for egg wash
- 1 portion rough puff pastry *the pastry portion of this recipe was adapted from Sally's Baking Blog!
Instructions
- Make the rough puff pastry at least 2.5 to 3 hours ahead of time; follow the steps in our recipe! You can make this recipe much easier by using a sheet of storebought pastry, making sure to follow the instructions on the package for thawing!
- While the dough is resting in the fridge before rolling it out, prepare the filling by combining ricotta, parsley, salt, pepper, and lemon zest in a bowl.
- Mix together until well combined.
- Preheat your oven to 400F (204C).
- Once the dough has rested, roll it out on a floured surface to a rectangle measuring about 10" by 15".
- Transfer the rectangle to a parchment lined baking sheet. We like to roll the rectangle onto a rolling pin, then unroll it onto the baking sheet.
- Spread ricotta mixture across the dough, leaving a 1" border around all the edges.
- Add asparagus in one layer across the ricotta; make sure the 1" border remains; you may have to trim the asparagus a little if they are too long.
- Egg wash around the edge of the dough.
- Fold up 1/2" around the edges to create a crust.
- Crimp the edge with a fork to ensure that it doesn't unfold.
- Egg wash around the edges of the pastry again.
- Add grated parmesan across the top of the tart (optional). You can also add more salt and pepper across the top of the asparagus!
- Bake the tart for around 30 minutes. Remove and let cool for at least 15 minutes; then enjoy! You can also top with tart with prosciutto for an added savory element.
Hi Emma and Sofie – I was looking online for an asparagus tart to bake for my family when they visit me in a couple of weeks for afternoon tea for my 74th birthday, and I would like to use it as part of the spread. The asparagus has just started to sprout in my garden (I live in South Australia, Mediterranean climate).
I was very taken with your recipe as I wanted to include a cheese element, am not a fan of goat’s cheese, and also have plentiful lemons on the tree at the moment. I’m wondering if there is a particular reason for using ricotta and if you would consider cream cheese (eg, Philly) or mascarpone as an equivalent substitute?
While on your website, I also spotted a rhubarb cake (and my rhubarb is just starting up again) and a lemon moon cake, which I am also keen to try. I love any dessert which has a tang.
All the best, and thank you for sharing.
Hello! Thank you for the wonderful comment! You could definitely substitute cream cheese or mascarpone for the ricotta in this recipe, the only difference is that ricotta is probably slightly fluffier. So if you can find whipped cream cheese, that would be a great option, but I know that that’s not easy to find outside of the US (at least in my experience), so regular would work just fine too. Please let us know how it turns out – hope you enjoy and have a lovely birthday celebration with your family! And while we’re of course biased, our rhubarb cake is really really good – now actually our most popular recipe on the blog 😱 so we would love to hear what you think if you try it 😊
Hi Emma
I love this recipe and look forward to using it again throughout summer. I did, in the end, use whipped cream cheese instead of ricotta (I had a block of Philly on hand). Loved the lemony tang in the cheese spread. This, for me, can be a delicious finger food, as well as a light meal accompanied by a fresh garden salad.
I also had on hand a jar of marinated artichoke hearts with herbs, and tried that out in an additional tart. Lovely.
Thank you again for sharing, and I’m looking forward to trying your rhubarb cake when my dwarf plant produces enough stems.
Warm regards
Cathy O’Driscoll, South Australia
Hi Cathy! That is so great to hear, sounds amazing. Especially with the artichokes – yum! I’m happy that the whipped cream cheese worked well. Thank you very very much for using our recipe and let us know if you give any other recipes a try!