Name: Asparagus & Ricotta Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 320 g Puff pastry sheet; 250 g Ricotta cheese; 1 Egg (large); 25 g Italian grated hard cheese (I used pecorino); 1 tsp Dried thyme; 1/2 tbsp Lemon juice; 1/4 tsp Salt; 350 g Asparagus; 25 g Petit pois frozen peas; 1/2 tbsp Vegetable oil; 4-5 leaves Fresh mint; 1 tbsp Milk

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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 and summer seasons, and it's very easy and quick to make too.

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Ingredient Tips & Equipment Information

I used a ready made puff pastry sheet for this recipe, you will not get the same results with shortcrust pastry.
Instead of ricotta cheese, you could also use cream cheese or mascarpone cheese.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

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)

For the full recipe with measurements, head to the recipe card at the end of this post.

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

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 the 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

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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