Asparagus and Parmesan Tart

Kitchen Tested
  • Yield 8 servings

With the help of puff pastry, this asparagus tart can be made in a flash.

Mark Boughton Photography / styling by Teresa Blackburn

Look for puff pastry in the freezer aisle. Serve with a simple salad of field greens with a bright vinaigrette or a mixed fruit salad.


1 tablespoon olive oil
1 shallot, finely chopped
1 pound asparagus, ends trimmed, cut into 4- to 5-inch pieces
1 (14-ounce) sheet puff pastry, defrosted if frozen (we like Dufour brand)
1/2 cup whole milk ricotta
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoon sea salt
Freshly ground black pepper
1 large egg yolk mixed with 1/2 teaspoon water


  1. Preheat oven to 450F.
  2. Heat olive oil in a sauté pan. Add shallot and sauté about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
  3. Roll out pastry to a 10 x 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet.
  4. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper.
  5. Brush edge of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into 8 (4 x 5-inch) pieces.

Recipe by Robin Mather.



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