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Donna R. Luis

Easy Asparagus Tart

A golden, flaky puff pastry tart topped with creamy lemon-herb ricotta, tender asparagus, savory prosciutto, and Parmesan. This simple yet impressive baked tart offers a delicious balance of buttery, creamy, fresh, and salty flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 9×9-inch sheet frozen puff pastry, thawed overnight in the refrigerator
  • 1 large egg
  • 1 egg yolk divided from the egg white
  • 1 cup part-skim ricotta cheese
  • ½ teaspoon lemon zest
  • Juice of ½ lemon
  • ¼ cup chopped fresh parsley
  • ¼ cup freshly grated Parmesan cheese plus additional for serving
  • ¾ teaspoon kosher salt divided
  • ¾ teaspoon ground black pepper divided
  • 1 pound asparagus
  • 2 teaspoons extra virgin olive oil
  • 2 ounces prosciutto

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Small bowl
  • Whisk
  • Pastry brush
  • sharp knife
  • Fork
  • Measuring cups and spoons
  • Cutting board

Method
 

  1. Prepare the Oven and Baking Sheet: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
  2. Roll the Puff Pastry: Unfold the thawed puff pastry on a lightly floured surface. Roll it into a 10-inch × 14-inch rectangle, then carefully transfer it to the prepared baking sheet.
  3. Make the Egg Wash: In a small bowl, beat the egg yolk with 1 tablespoon of water. Reserve the egg white for another use.
  4. Prepare the Pastry Base: Lightly brush the entire surface of the puff pastry with the egg wash. Using a sharp knife, score a rectangle about 1 inch from all edges, taking care not to cut completely through the pastry.
  5. Dock the Center: Use a fork to pierce the center of the scored rectangle, leaving the 1-inch border untouched. Space the fork marks about ½ inch apart.
  6. Pre-Bake the Pastry: Bake for 10 minutes, until the pastry is lightly golden and slightly puffed. If any areas have puffed up significantly, gently press them down with a fork.
  7. Prepare the Ricotta Filling: While the pastry bakes, whisk together the ricotta, 1 whole egg, lemon zest, lemon juice, chopped parsley, ¼ cup Parmesan, ½ teaspoon kosher salt, and ½ teaspoon black pepper until combined.
  8. Add the Ricotta Layer: Spread the ricotta mixture evenly over the center of the pre-baked pastry, keeping it inside the scored rectangle and leaving the 1-inch border uncovered.
  9. Prepare the Asparagus: Trim the bottoms of the asparagus spears so they fit crosswise inside the pastry rectangle, approximately 8 inches long.
  10. Arrange the Toppings: Place the asparagus in a single layer over the ricotta mixture, alternating the tips and ends. Lightly brush the asparagus with the olive oil, then sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Tear the prosciutto into pieces and scatter it over the top.
  11. Bake the Tart: Return the tart to the oven and bake for 15 minutes. Check the pastry to make sure it is not browning too quickly. If necessary, lightly tent the tart with foil, then continue baking for an additional 5 to 7 minutes, until the asparagus is tender.
  12. Rest and Serve: Remove the tart from the oven and let it cool for 2 minutes. Slice into portions and serve with additional freshly grated Parmesan, if desired.

Notes

  • Make sure the frozen puff pastry is thawed overnight in the refrigerator before using so it can be unfolded and rolled without breaking.
  • Keep the 1-inch pastry border free of filling to help create a raised, golden edge.
  • Piercing the center of the pastry with a fork helps prevent it from puffing excessively during the initial bake.
  • If the pastry center rises significantly while pre-baking, gently press it down with a fork before adding the filling.
  • Trim the asparagus to approximately 8 inches so the spears fit neatly across the tart.
  • Arrange the asparagus in alternating directions for an attractive presentation and even coverage.
  • Watch the tart during the final baking stage; lightly tent it with foil if the pastry begins browning too quickly.
  • Allow the tart to rest for 2 minutes after baking before slicing.
  • Finish with additional freshly grated Parmesan just before serving, if desired.