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Asparagus-Ricotta Tart

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Older, thicker asparagus will naturally break at the point where the spear goes from tough to tender. Just hold a spear between your hands, bend the stalk, and let it snap. (Save the woody bottoms for stock or discard them.) With young, slender ­asparagus, simply shave the very bottoms of the spears with a vegetable peeler.

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Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 1/2 cups ricotta cheese (part-skim)
  • Zest of 1 lemon
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup finely grated Asiago cheese (plus more for topping)
  • 2 tablespoons chopped capers
  • Kosher salt
  • Freshly ground pepper
  • 1 bunch asparagus (about 1 pound), trimmed

Details

Adapted from parade.condenast.com

Preparation

Step 1

Preheat oven to 400°F. Roll out pastry to a 13-by-9-inch rectangle. Fold over about ½ inch on all sides to form a crust. Transfer to a parchment- lined baking sheet; prick crust all over with a fork. Bake 10 minutes.

Meanwhile, combine ricotta, lemon zest, parsley, Asiago, and capers in a bowl. Season with salt and pepper.

Spread ricotta mixture over crust. Sprinkle with more Asiago. Line asparagus across filling. Bake until pastry is golden-brown and asparagus is tender, about 30 minutes.

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