Asparagus & Ricotta Puff Pastry Tart
The moment asparagus comes into season and the price drops at the supermarket, I'm grabbing a few bunches every single shop. This Asparagus and Ricotta Puff Pastry Tart is one of the first things I make, a bright, herby, beautiful tart that feels like spring on a plate. Perfect for lunch at home, brilliant if you're hosting, and genuinely one of the best things you can pack up and take to work.
The herbed ricotta filling is simple and fresh and lets the asparagus do what it does best. Seasonal, affordable and absolutely delicious.
Serves: 6 | Tray: large rectangle lined baking tray
Ingredients
1 sheet butter puff pastry, just thawed
500g fresh ricotta
¼ cup fresh dill
¼ cup fresh coriander
1 tbsp honey
Zest of 1 lemon
Juice of ½ lemon, the other half cut into wedges to serve
Salt and cracked black pepper
3 bunches asparagus, ends snapped off
1 egg, lightly beaten
Rocket, to finish
Method
Preheat your oven to 200°C fan. Line a large baking tray with baking paper and lay the pastry sheet on top.
Using a sharp knife, score a 2cm border around the edge of the pastry without cutting all the way through. Prick the centre all over with a fork. Brush the border with egg wash.
In a bowl combine the ricotta, dill, coriander, honey, lemon zest, lemon juice and a generous pinch of salt and pepper. Mix until smooth and well combined.
Spread the ricotta mixture evenly inside the scored border.
Lay the asparagus spears on top of the ricotta, pointing in the same direction and sitting neatly within the border.
Bake for 20-25 minutes until the pastry border is puffed and deep golden and the asparagus is tender and starting to colour at the tips.
Finish with a handful of rocket and a good crack of black pepper. Serve with lemon wedges alongside.
Elliot's Tips
Snap don't cut the asparagus. Bending each spear until it snaps naturally finds the point where the woody end meets the tender stalk. You get the best of the asparagus every time.
Don't skip pricking the centre. The fork holes stop the base puffing up under the ricotta and keep everything flat and even.
Fresh ricotta makes a real difference. If you can get it from a deli rather than a supermarket tub, do it. The texture and flavour is noticeably better and it spreads like a dream.
Serve it straight from the oven. The pastry is at its best the moment it comes out. If you are making it for a lunch gathering, time the bake so it lands on the table hot and crisp.