Asparagus and Parmesan Tart

Asparagus and Parmesan Tart

With the help of puff pastry, this asparagus tart can be made in a flash.

Look for puff pastry in the freezer aisle. Serve with a simple salad of field greens with a bright vinaigrette or a mixed fruit salad.

Serves: 8 Save

Ingredients (9)

  • 1 T Olive Oil
  • 1 Shallot
  • 1 lb Asparagus
  • 1 Puff Pastry Sheet
  • ½ cup Whole Milk Ricotta Cheese
  • ½ cup Grated Parmigiano Reggiano Cheese
  • ½ tsp Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 Large Egg Yolk


  1. Preheat oven to 450F.
  2. Heat olive oil in a saute pan. Add shallot and saute about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
  3. Roll out pastry to a 10 x 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet.
  4. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper.
  5. Brush edge of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into 8 (4 x 5-inch) pieces.