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Ricotta Asparagus Tart - a crust of puff pastry, a filling of herbed ricotta, parmesan and romano cheeses, a layer of thinly sliced onions and topped with asparagus. Perfect for spring!!
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Ricotta Asparagus Tart

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 1 tart (about 8 servings)
Author: Jenn


  • 1 sheet frozen puff pastry thawed
  • 1 cup part-skim ricotta cheese
  • 1/3 cup grated parmesan cheese
  • 1/3 cup grated romano cheese
  • juice from 1/2 a lemon
  • 1/3 cup chopped parsley
  • 1/2 tsp. salt or more to taste
  • 1/4 tsp. pepper or more to taste
  • 1/2 vidalia onion sliced extra thin into circles
  • 1 bunch asparagus about 1 pound - bottoms trimmed


  • Preheat oven to 400ºF. Roll out pastry to a 9x13" rectangle. Fold edges over a bit to create a crust. Move to a parchment-covered baking sheet. Prick a few times with a fork. Place in preheated oven for 10 minutes.
  • Meanwhile, combine ricotta, parmesan, romano, lemon juice, parsley, salt and pepper in a small mixing bowl. When pastry is done, spread ricotta mixture over the crust. Spread a thin layer of onion circles over ricotta and then line asparagus over the onions.
  • Bake until pastry is golden brown and asparagus is tender, about 30 minutes. Slice into long pieces, serve and enjoy!