Creamy Ricotta Tart with Asparagus

Tis the Season Fa la la la la … Here’s a recipe you may want to whip up to add as a tasty side dish to your main meal or make this a main meal offering paired with a delicious salad.

I’d pair this with a butter leaf lettuce salad topped with diced pecans, gorgonzola  crumbles, polenta croutons, pomegranate seeds and a salad dressing with a little bit of tartness or acidity.   Example:  salad dressing 1 part red wine vinegar, 3 parts good quality olive oil, a good squeeze of honey mustard and a squeeze of honey.  Add some fresh ground pepper and a sprinkle of sea salt… stir or shake the dressing then drizzle over the delightful salad just as you are serving the meal.

This recipe could be made anytime but it would certainly create a nice presentation at a holiday meal.  Add a lovely salad as noted above and/or serve with roasted meat, poultry or seafood dish.


Creamy Ricotta Tart with Asparagus



1 sheet            Puff Pastry

4 spears         asparagus

1 tsp                olive oil

3/4 cup           ricotta cheese

3 tbsp              finely grated parmesan

3 tbsp              grated mozzarella cheese

zest                  of a lemon

1 tsp                 lemon juice

1/4 tsp             ground nutmeg

1/4 tsp             freshly ground black pepper


1.  Defrost frozen pastry sheet, roll the dough out to fit in you full sized tart pan or medium pie pan.

2.  Place dough in the baking pan.  Top the dough with pie weights or substitute pie weight by placing baking parchment in the baking pan over the dough then fill the pan 1/3 full with uncooked beans or uncooked rice.

3. Preheat oven to 400 degrees F.  Bake for 15 minute on the middle rack.  Lightly shield the pastry dough if edges are browning too quickly.  Remove pan of puffed pastry.  When pan cools, empty out the pie weights.

4. While pastry shell is cooling, rinse the asparagus, snap off (or cut off) the lower 1 1/2″ from the stem end, pat dry, set aside.

5. In a medium bowl combine ricotta, grated parmesan, lemon zest, lemon juice, olive oil, nutmeg and pepper, set aside.  Pour the ricotta filling into the tart pan.

6. Lightly coat the asparagus spears in olive oil and sprinkle with salt and pepper.

7. Add asparagus spears then grated mozzarella on top of the ricotta mixture.  Lightly cover the tart with foil.

8. Lower the oven temperature to 375 and bake the tart for about 20 minutes so allow the ricotta to set.


Chef MJ

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