Ricotta and asparagus tart

Ricotta and asparagus tart


5 people made this

About this recipe: This delicious tart is made with puff pastry, asparagus, ricotta cheese, ham and Gruyere cheese. It is wonderful alongside a crisp salad for a complete meal.


Serves: 8 

  • 500g asparagus
  • 1 pack frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 125g ricotta cheese
  • 4 teaspoons olive oil
  • 1 pinch salt
  • 40g ham, finely diced
  • 100g Gruyere cheese, grated
  • ground black pepper, to taste

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Snap the asparagus in half and use only the tender halves, discard the thick, tough ends of the spears.
  2. Preheat oven to 200 C / Gas 6.
  3. Lightly dust a flat work surface with flour and roll puff pastry out into a rectangle (30x25cm). Cut off a 1 to 1.5cm wide strip on each side. Place the pastry rectangle onto a greased baking tray and brush the edges with egg. Place the cut strips of pastry on the edges to form the sides of the tart. Lightly brush the rest of the tart with egg and place in the fridge.
  4. Meanwhile, heat some water in a saucepan with a steamer basket. Place asparagus inside and steam for 3 minutes until tender yet firm to the bite. Take out of the pan, rinse with cold water and drain well.
  5. Cut the remainder of the asparagus spears in half and place the thicker ends into a food processor. Process until smooth then add the remainder of the egg, ricotta, 3 teaspoons olive oil and salt and process again until thick and smooth.
  6. Place asparagus mixture into a bowl and and mix with ham and half the Gruyere cheese. Season with black pepper.
  7. Remove the pastry from the fridge and evenly spread mixture on top of the puff pastry and sprinkle the rest of the cheese over it. Mix asparagus tips with the remaining 1 teaspoon olive oil and arrange on top of the tart.
  8. Bake the tart in preheated oven for about 25 minutes or until the filling is set. Serve warm or at room temperature.

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