Asparagus Puff Pastry Tart with Ricotta Cheese
This buttery Asparagus Puff Pastry Tart with lemon and ricotta cheese makes a delicious, stunning brunch dish or even a vegetarian main.
Servings: 4
Ingredients
- 7 oz puff pastry dough thawed if frozen
- 1 cup ricotta
- 1 cup grated mozzarella
- 2 large eggs divided use
- 1 clove garlic minced
- Zest of 1 lemon
- ¾ tsp kosher salt divided use
- ⅛ tsp pepper
- ½ bunch asparagus trimmed
- 2 tsp olive oil
Instructions
- Preheat oven to 450ºF.
- Roll out the pastry dough to about 1/8″ thick and place on a parchment-lined baking sheet.
- Stir together the ricotta, mozzarella, 1 egg, garlic, lemon zest, 1/2 tsp of salt and pepper.
- Separately toss the asparagus with olive oil and remaining ¼ tsp salt.
- Spread the ricotta filling on evenly over the pie dough leaving a border free around all sides of the dough edge. Arrange asparagus pieces over top filling then fold in all edges of pie crust around it enclosing it inside completely with crimping folds in along edge if desired.
- Beat remaining egg with a splash of water then brush it onto pie crust. Bake on lower oven rack for about 30 minutes, until crust is deeply golden and filling puffs up around asparagus.
Notes
Servings:
This recipe serves 4 as a main dish or 8 as an appetizer.
Asparagus:
1/2 bunch of asparagus is 5 oz after trimming.
Puff pastry tips:
Puff pastry usually comes in 14 oz boxes so 7 oz is half a box.
To use homemade pie dough:
Use dough for a single-crust pie, or use a double-crust dough and double the filling quantities.
PRO TIP:
If the pastry gets soft, use a rimless baking sheet to transfer the whole tart to the freezer to firm up for 10 minutes before baking.
Nutrition
Calories: 518kcal | Carbohydrates: 25g | Protein: 20g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 822mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 604IU | Vitamin C: 0.3mg | Calcium: 292mg | Iron: 2mg