Herbed Ricotta and Asparagus Tart Recipe

Spring produce has sprung and has me excited for all thing’s asparagus. I know that you can buy asparagus throughout the year, but spring asparagus is the perfect size and tastes the best! Now is the best time to get your fill of this vitamin-rich vegetable and one of my favorite ways to serve it is on top of an Herbed Ricotta and Asparagus Tart.

With Easter right around the corner, you can easily prepare this tart as one of your vegetable sides or as an appetizer to start the meal. This tart layers ricotta mixed with Freeze Dried Thyme, Garlic and Parsley along with fresh asparagus spear and gets topped off with parmesan cheese curls. You will wow your family and your friends with how impressive this appetizer tastes, and they’ll never know how simple it was to prepare.

Since the spring is when asparagus comes into season, it also means that it is one of the most affordable times to purchase this vegetable. Here are some other delicious asparagus recipes to get your fill this season:

If you’re planning to serve this tart at Easter, you can serve it warm or room temperature. Be sure to use a sharp knife when cutting the tart to avoid crushing the asparagus spears. Finally, don’t forget to brush the edge of the crust with a little bit of egg before baking to ensure a golden-brown edge! Everyone will be asking for this easy recipe once they’ve tried this delicious asparagus tart.

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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