In this Easy Asparagus and Ricotta Tart, the asparagus spears sit on a bed of leeks and courgettes and are covered with a creamy ricotta mixture. Sooooo easy to make and tastes so good, that it’s hard to believe it takes just minutes to prepare.
Easy Asparagus and Ricotta Tart
With the abundance of English asparagus in the shops at the moment I couldn’t resist sharing another simple asparagus recipe. This Easy Asparagus and Ricotta Tart is made with one sheet of ready rolled pastry. I scored a border around the edge by cutting about halfway through the pastry then scored a diamond pattern on the border to make it look pretty. But hey, you can skip that bit if you want.
The pastry case was then part baked before filling it with leeks and courgettes, topped with asparagus and a mild creamy textured ricotta mixture. This helps to ensure that your tart does not have a soggy bottom. No one wants a soggy bottom!
The tart is delicious served warm straight from the oven, but also fabulous served cold making it ideal for picnics or lunch boxes. Serve on its own or with a side salad.
Step by Step Easy Asparagus and Ricotta Tart
Easy Asparagus and Ricotta Tart
- 375 g puff pastry
- 15 g butter
- 1 tbsp cold pressed rapeseed oil
- 1 leek washed trimmed and sliced
- 1 Courgette (zucchini) sliced
- 250 g thin asparagus spears trimmed
- 250 g ricotta cheese
- 2 eggs
- 2 tbsp milk
- salt and freshly ground black pepper
- pinch grated nutmeg
- 3 tbsp grated parmesan cheese
- Unroll pastry sheet or roll out pastry to a rectangle or square about the thickness of a £1 coin. Place on a baking sheet.
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
- Score a 2cm/1in border around the edge of the pastry cutting about half way through the pastry. Gently score a diamond pattern on the border if desired.
- Prick the centre of the pastry all over with a fork, then bake in the preheated oven for 10 minutes.
- While the pastry is part baking, melt the butter with the oil and gently sauté the courgettes and leeks for about 5 minutes until just beginning to soften and colour.
- Once the pastry is ready remove from the oven and carefully press down the centre of the pastry to form a pastry case. Spread the leeks and courgettes over the base and arrange the asparagus on top.
- Place the ricotta in a bowl with the eggs and milk. Season with salt, pepper and a pinch of nutmeg. Beat together with a fork until well combined. Spoon over the vegetables and sprinkle the top with the grated parmesan.
- Bake for 20-25 minutes until the filling is set and the top is just turning golden. Allow to cool for a few minutes before serving hot, or cool completely and serve cold.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Hints, Tips and Variations
- I used a sheet of ready rolled puff pastry as this is what is sold in my local convenience store and it is certainly convenient to use for this dish. You can also use regular puff pastry and roll it yourself. Roll out into a rectangle or square about the thickness of a £1 coin.
- I scored the edges with a diamond pattern but you can omit this step if preferred.
- You can glaze the border with some beaten egg to give a shiny finish to the pastry when baked.
- Take care when pressing down the centre, I did it with my hands but it can be a bit hot (i have developed asbestos fingers over the years). Use a platte knife or a fish slices.
- Replace the ricotta with crème fraîche or double cream (in which case you should omit the milk).
- Use gruyere instead of Parmesan.
- Replace the asparagus with thin baby carrots.
More Pastry Recipes Made Easy
I’m sharing this recipe on Cook Once Eat Twice hosted at Searching for Spice and