Asparagus and Herbed Ricotta Tart Recipe

Serves 4-6 | Finish in 25 minutes

Make the most of asparagus season with this mouth-watering tart featuring herbed ricotta and puff pastry. It’s the perfect side dish or appetizer to serve this spring.


  •  1 Frozen Puff Pastry Sheet, thawed
  • ¾ c. Full-Fat Ricotta Cheese
  • 1 tbsp. Litehouse® Freeze Dried Parsley
  • 1 tsp. Litehouse® Freeze Dried Thyme
  • 1 tsp. Litehouse® Freeze Dried Garlic
  • Salt and Pepper,to taste
  • 1 egg
  •  ½ lb. Asparagus Spears, trimmed to apprx. 8”
  • Olive oil
  •  1-oz. Parmesan Cheese Shreds or Curls


  1. Preheat the oven to 400° F. Cut a sheet of parchment paper to fit a baking sheet.
  2. Gently scramble egg in a small bowl. In a separate bowl, combine ricotta cheese, parsley, thyme, garlic and a pinch of salt and pepper. Add in all but 1 tablespoon of the egg and mix to combine
  3.  Gently unfold the puff pastry sheet and roll out to a 9x9” square. Using a pastry brush, brush the outside edge of the puff pastry with remaining egg.
  4.  Spread the ricotta mixture over the puff pastry sheet, leaving ½” of pastry free of ricotta around the edge. Lay asparagus spears on top of the ricotta mixture and drizzle lightly with olive oil. Bake 18-20 minutes, until edges are golden brown, and asparagus appears roasted.
  5. Allow the tart to cool before slicing into 4-6 pieces and topping with Parmesan cheese shreds. Serve warm or at room temperature.

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