top of page

Asparagus Ricotta Tart

Prep Time:

20 minutes

Cook Time:

12-14 minutes


6 Tarts



About the Recipe

Asparagus is one of my favorite vegetables though these would work well with baby carrots, sweet onions, sliced tomatoes -- really all kinds of veggies! Also, don't be scared of puff pastry. I use a store-bought pastry in the frozen section that is almost fool-proof (as long as I follow the defrosting instructions correctly). - Audrey


  • One sheet of puff pastry

  • 1/2 cup of ricotta cheese

  • 1/4 cup of shredded parmesan cheese

  • 1/4 cup of goat cheese

  • 1/2 teaspoon minced garlic

  • Salt

  • Pepper

  • 1 bunch of thin asparagus, washed and trimmed

  • Olive oil

  • 1 egg mixed with 1 teaspoon of water (egg wash)

  • White balsamic glaze (I love this one by Alessi)


Set oven to bake at 400 degrees.

  1. Mix the ricotta, parmesan, and goat cheese in a small bowl.

  2. Mince garlic and add to cheese mixture, along with salt and pepper to taste.

  3. Wash and trim the asparagus.

  4. Roll out your puff pastry sheet on a lightly floured surface to approximately 9 x 13 inches.

  5. Cut six equally sized rectangles. 

  6. On a cookie sheet, drizzle ½ Tablespoon of olive oil in six places. Arrange 5-6 stalks of asparagus on each of these drizzles. 

  7. Spoon 2-3 Tablespoons of cheese mixture on top, spreading over the tops of the asparagus.

  8. Take your rectangles of puff pastry and press over the top of the asparagus/cheese arrangement. 

  9. Using a fork, poke a few holes in the top of the pastry to let steam out.

  10. Brush the egg wash over the tops of the pastry, and sprinkle a little salt.

  11. Bake for 12-14 minutes or until puff pastry is golden brown.

  12. Take out of the oven and let rest for two minutes before using a spatula to turn right-side up.

  13. Sprinkle a little salt on top of the asparagus.

  14. Drizzle with white balsamic glaze right before serving warm.

bottom of page