Crisp puff pastry with ricotta, tender asparagus, lemon zest and chives — an elegant spring tart for brunch or starter.
# What You'll Need:
→ Pastry
01 - 1 sheet (about 9 oz) ready-rolled puff pastry, thawed if frozen
→ Ricotta Filling
02 - 1 cup whole-milk ricotta cheese
03 - 1/4 cup crème fraîche or sour cream
04 - 1/4 cup finely grated Parmesan
05 - 1 large egg
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 small garlic clove, finely grated
09 - 1/4 teaspoon fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12–15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon extra-virgin olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional, for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Unroll the puff pastry onto the prepared sheet. Using a sharp knife, score a 1/2-inch border around the edge without cutting through the dough. Prick the central area all over with a fork to prevent over-rising.
03 - In a mixing bowl combine ricotta, crème fraîche, grated Parmesan, egg, lemon zest, lemon juice, grated garlic, salt, and black pepper. Stir until evenly blended and smooth.
04 - Evenly spread the ricotta mixture within the scored border, leaving the edge clear to allow the pastry to puff.
05 - Lay the trimmed asparagus spears across the ricotta layer. Trim or halve spears lengthwise if necessary so they fit neatly and produce an even surface.
06 - Drizzle the asparagus with the olive oil and finish with an extra turn of freshly ground black pepper.
07 - Bake on the middle rack for 25–30 minutes, until the pastry is golden and puffed and the asparagus is tender when pierced with a knife.
08 - Allow the tart to rest for 5 minutes on the sheet, then scatter chopped chives or parsley over the top if using. Slice and serve warm or at room temperature.
