Light spring tart of ricotta, lemon and tender asparagus on crisp puff pastry, ideal for brunch or an elegant starter.
# 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 cheese
03 - 1/4 cup crème fraîche or sour cream
04 - 1/4 cup finely grated Parmesan (about 1 oz)
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 fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12–15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon extra-virgin olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional, for garnish)
# Directions:
01 - Position a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared sheet. Using a sharp knife, lightly score a 1/2-inch border around the edge without cutting through the base; dock the center with a fork to prevent excessive rise.
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 - Spread the ricotta mixture evenly within the scored border, leaving the rim bare. Arrange asparagus spears over the filling in a single layer, trimming or halving spears lengthwise as needed for even coverage.
05 - Brush or drizzle the asparagus lightly with olive oil and finish with a crack of black pepper.
06 - Bake on the center rack for 25–30 minutes, until the pastry is puffed and golden and the asparagus is just tender.
07 - Remove from the oven and let rest on the sheet for 5 minutes. Scatter chopped chives or parsley over the top if using.
08 - Slice into 6 portions and serve warm or at room temperature. Pair with a crisp white wine if desired.
