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.
