Crisp puff pastry with creamy ricotta, lemon zest, and tender asparagus—ideal for spring brunch or a light lunch.
# What You’ll Need:
→ Pastry
01 - 1 sheet ready-rolled puff pastry (about 9 oz), thawed if frozen
→ Ricotta filling
02 - 1 cup whole-milk ricotta (8 fl oz)
03 - 1/4 cup crème fraîche or sour cream
04 - 1/4 cup finely grated Parmesan cheese
05 - 1 large egg
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 small garlic clove, finely grated
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12 to 15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Unroll the puff pastry onto the prepared sheet. Using a sharp knife, score a 1/2-inch border around the edge without cutting through; dock the center several times with a fork.
03 - In a mixing bowl, whisk together ricotta, crème fraîche, grated Parmesan, egg, lemon zest, lemon juice, grated garlic, salt, and black pepper until smooth and homogenous.
04 - Evenly spread the ricotta mixture over the center of the pastry, remaining inside the scored border to allow the edges to puff.
05 - Lay the asparagus spears across the ricotta layer; trim or halve spears lengthwise if necessary to create an even single layer.
06 - Drizzle the asparagus with olive oil and finish with a crack of fresh black pepper to taste.
07 - Bake for 25 to 30 minutes, until the pastry is puffed and golden and the asparagus is tender when pierced with a knife.
08 - Allow the tart to rest for about 5 minutes, sprinkle with chopped chives or parsley if using, slice into portions and serve warm or at room temperature.
