Asparagus and Parmesan Tart

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings

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.


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

Nutritional Info *per serving

  • Calories 286
  • Fat 19g
  • Cholesterol 36mg
  • Sodium 479mg
  • Carbohydrate 21g
  • Fiber 2g
  • Protein 9g