This Asparagus and Ricotta Tart Is the Only Spring Brunch Recipe You Need

A golden puff pastry tart layered with herbed ricotta and fresh asparagus — ready in 30 minutes and elegant enough for any spring brunch table.

By: HF kItchen

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Asparagus and Ricotta Tart Recipe

Serving 6

INGREDIENTS

• 1 sheet of store-bought puff pastry, thawed

• 250 grams full-fat ricotta

• 1 lemon, zested

• 1 teaspoon fresh thyme leaves

• 1 garlic clove, minced

• 0.5 teaspoons sea salt

• 0.3 teaspoons black pepper, freshly ground

• 400 grams asparagus spears, woody ends snapped off

• 2 tablespoons olive oil

• 1 egg, beaten for egg wash

• 30 grams parmesan, finely grated

• 1 tablespoon fresh lemon juice

• 1 small handful fresh basil or pea shoots, to finish

DIRECTIONS

1. Preheat and prep: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Remove 1 sheet of store-bought puff pastry, thawed from the fridge, and allow it to rest at room temperature for 10 minutes.

   
   

2. Make the ricotta base: In a bowl, combine 250 grams full-fat ricotta, 1 lemon, zested, 1 teaspoon fresh thyme leaves, 1 garlic clove, minced, 0.5 teaspoons sea salt, and 0.3 teaspoons black pepper, freshly ground. Mix until smooth and well seasoned. Taste and adjust—it should be bright and lightly herbed.

3. Prepare the pastry: Unroll 1 sheet of store-bought puff pastry, thawed, onto the prepared baking sheet. Using a sharp knife, lightly score a 2 cm border around the edges—do not cut all the way through. Brush the border with 1 egg, beaten for egg wash. Prick the inner base all over with a fork.

4. Assemble: Spread the ricotta mixture evenly across the inner base of the pastry, staying within the scored border. Toss 400 grams of asparagus spears, woody ends snapped off, with 2 tablespoons of olive oil and a pinch of salt, then arrange across the ricotta in a single layer. Scatter 30 grams of parmesan, finely grated, over the top.

   
   

5. Bake for 22–23 minutes until the pastry is deeply golden at the edges and puffed, and the asparagus is tender with lightly caramelized tips.

   
   

6. Finish and serve: Remove from the oven and squeeze 1 tablespoon fresh lemon juice over the tart. Scatter 1 small handful of fresh, finely chopped basil or pea shoots to finish on top. Slice and serve warm or at room temperature.

NOTES

Full-fat ricotta is essential — low-fat varieties release too much moisture and make the base soggy. If your asparagus spears are thick, halve them lengthways for more even cooking and a better visual finish. The tart holds well at room temperature for up to two hours, making it ideal for brunch spreads and entertaining. A drizzle of good honey or some shedded mozerella over the finished tart is an unexpected but excellent addition.

You might also like: → Creamy Tarragon Chicken — A One-Pan Dinner.

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