Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon lemon zest
- Salt and black pepper to taste
- 1 bunch thin asparagus, trimmed
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll the puff pastry onto the prepared baking sheet. Score a 1-inch border around the edges of the pastry with a sharp knife, being careful not to cut all the way through.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, chives, lemon zest, salt, and pepper. Mix until well combined.
- Spread the ricotta mixture evenly within the scored border of the puff pastry.
- Arrange the trimmed asparagus spears on top of the ricotta mixture. Drizzle with olive oil and season lightly with salt and pepper.
- Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the asparagus is tender.
- Let cool slightly before slicing and serving.
Notes
- For a richer flavor, use whole milk ricotta cheese.
- You can add other herbs like dill or parsley to the ricotta mixture.
- If your asparagus spears are thick, you may want to blanch them briefly before adding them to the tart.
- This tart is delicious served warm or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg