Spring Asparagus and Ricotta Tart

A simple and elegant tart that showcases the best of spring produce, perfect for a light lunch or dinner. Flaky puff pastry forms the base, topped with creamy ricotta and vibrant asparagus spears. This tart is a beautiful centerpiece for any spring meal.

Ingredients

1 sheet of puff pastry – provides a flaky, buttery base
1 cup ricotta cheese – adds creamy richness
1 lemon, zested – brightens the cheese mixture
2 tablespoons olive oil, divided – helps crisp the pastry and roast the asparagus
1 bunch asparagus (about 1 pound) – the star vegetable of the dish
Salt and pepper to taste – basic seasonings to enhance flavors

Preparation

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface until it's about a 12×10 inch rectangle. Transfer it to the prepared baking sheet.
3. Use a sharp knife to score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This will help the edges puff up nicely.
4. Prick the center of the pastry with a fork, which prevents it from puffing too much.
5. In a medium bowl, combine the ricotta, lemon zest, 1 tablespoon of olive oil, salt, and pepper. Mix until smooth and spread evenly over the center of the puff pastry, staying within the scored border.
6. Trim the woody ends of the asparagus and arrange the spears over the ricotta layer, alternating directions for a neat presentation.
7. Brush the asparagus and exposed pastry edges with the remaining olive oil. Sprinkle with a bit more salt and pepper.
8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the asparagus is tender.
9. Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature, perhaps with a green salad on the side.
10. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in a low oven to recreate the flaky texture.