Asparagus and Ricotta Tart with Parmesan
I don’t know about you, but for me, the arrival of the first green asparagus officially marks the return of spring to my kitchen. It’s a bit like the signal to get out of winter and start cooking lighter, fresher dishes again… So I’m getting the ball rolling with this delicious green Asparagus and Ricotta Tart with Parmesan recipe!
A super simple recipe, quick to prepare, but sure to be a hit at the table. Simply blanch the asparagus for a few minutes, roll out a sheet of puff pastry, spread a little lemon ricotta on top, arrange the asparagus attractively, top with Parmesan, and voila, into the oven! In 30 minutes, stopwatch in hand, it’s ready. Honestly, what more could you ask for?
Asparagus and Ricotta Tart with Parmesan recipe
What I love about this recipe is that it requires only a few ingredients, but each element has its role to play. The ricotta adds creaminess and a hint of lemon that awakens the taste buds. The Parmesan cheese adds just the right amount of flavor and crunch. And the asparagus, well… it’s simply the star of the recipe. Tender, sweet, with that special vegetal taste. It’s the season, so you might as well take advantage of it: the window is short, barely two months out of the year, so there’s no way you’re going to miss out.
The ingredients you will need to make this green asparagus tart:
- Green asparagus: Choose thin ones, otherwise cut them in half lengthwise for even cooking
- Ricotta for the base and creamy filling of the tart
- Grated Parmesan or Pecorino cheese
- All-butter puff pastry, either store-bought or homemade, is even better
- Lemon zest to enhance the remaining ingredients
- A drizzle of olive oil
- Salt and pepper
- A handful of pine nuts
Cette tarte, je la fais en version rectangulaire, mais si vous n’avez qu’un rouleau rond sous la main, ça marche tout aussi bien. En entrée, en plat léger avec une salade verte, ou même en petits carrés pour l’apéro, elle s’adapte à toutes les envies.
For the record, I discovered green asparagus a few years ago, thanks to my in-laws during a trip to Spain. They were simply pan-fried in olive oil, with garlic and a little fleur de sel. Since then, I’ve loved them in all their forms: grilled, in risotto, or, as here, on a crispy tart.
I hope to have time to share other asparagus recipes this year, because frankly, this vegetable deserves to be in the spotlight a little more often. In the meantime, I’ll leave you with this one: simple, effective, and above all, delicious.
Asparagus and Ricotta Tart with Parmesan
Ingredients
- 400 g green asparagus
- 1 1 sheet of store-bought or homemade puff pastry
- 200 g ricotta
- 150 g Parmesan cheese
- Zest of 1/2 lemon
- Olive oil
- Salt and pepper
- A handful of pine nuts
Instructions
- Wash the asparagus and cut off a small piece at the base.
- Boil salted water, then immerse the whole asparagus for 1 to 2 minutes, then drain and set aside.
- Preheat your oven to 180°C/350°C.
- In a bowl, mix the ricotta, half of the Parmesan, lemon zest, salt, and pepper.
- Spread the puff pastry on a baking sheet lined with parchment paper.Using a knife, score a line around the edge 1 cm from the edge, without cutting through the dough. This will help the dough rise properly during baking.Prick the bottom of the pastry.
- Spread the ricotta filling over your puff pastry.
- Spread the asparagus on top.Sprinkle with the remaining Parmesan cheese and add a few pine nuts.
- Bake for 30 minutes, keeping an eye on the baking sheet.
