Asparagus Ricotta Tart with Sun-Dried Tomatoes

Spring has officially sprung, and what better way to celebrate than with a deliciously savory asparagus ricotta tart? This puff pastry knockout is not only visually striking, but it’s also packed with flavor thanks to the addition of tangy sun-dried tomatoes. Whether you’re hosting a brunch for your closest pals or simply looking for a new recipe to impress your taste buds, this tempting tart is sure to be a hit!

overhead shot of asparagus ricotta tart on wood table top

As a seasonal veggie lover, I always look forward to April and May when asparagus season reaches its peak here in the Pacific Northwest, and I absolutely love incorporating this versatile vegetable into my springtime recipes. Today we are featuring asparagus in this savory tart which is simple to make using only minimal ingredients.

This puff pastry knockout is not only visually striking but it’s also packed with flavor thanks to the addition of tangy sundried tomatoes.

Whether you’re hosting a brunch for your closest pals or simply looking for a new recipe to impress your taste buds, this tempting tart is sure to be a hit!

asparagus ricotta tart with puff pastry crust close up

If you are looking for a savory and indulgent dish that’s perfect for brunch or lunch…

Look no further! For this savory tart recipe, the buttery and flaky puff pastry is the perfect base for a creamy mix of ricotta cheese and fresh, earthy asparagus. And that’s not all!

This tart also features sundried tomatoes that add a sweet and tangy flavor, while the eggs lend a quiche-like texture that’s light and fluffy.

And to give this tart a little extra pizzazz, we are giving it an Italian-style flavor profile by including parmesan cheese, Italian seasoning, shallots, and garlic, and creating a symphony of delicious and harmonious flavors!

Perfect for any springtime brunch or lunch spread, it’s easy to make but looks and tastes like something straight out of a gourmet bakery. Serve it alongside our simple Strawberry Spring Mix Salad for the perfect side dish pairing!

If you love ricotta cheese, be sure to give this easy Whipped Ricotta Crostini appetizer recipe a try! And, if you are looking for another simple yet elegant brunch recipe for your table, check out these delicious Baked Eggs in Marcella’s Tomato Sauce.

Chopped asparagus, sundried tomatoes, shallots and garlic on wood cutting board

Main ingredients for Asparagus Ricotta Tart

*For the full list of ingredients and quantities see the recipe card at the bottom of the page.

Are you ready to get cooking with some delicious ingredients? Here’s what you’ll need to make this asparagus puff pastry tart recipe sing!

For the crust

First up, one sheet frozen puff pastry. No need to worry – this ingredient is easy to find in most grocery stores. For this recipe, we used Pepperidge Farms frozen puff pastry, and it worked like a charm.

For the veggies

Next, let’s talk about asparagus. We’re looking for bright green asparagus with firm stems and closed tips. Give them a wash and a trim before using.

Now, let’s add some zing with sundried tomatoes. Packed in olive oil, these babies add a burst of extra flavor to the dish. Be sure to drain off any excess oil before using.

asparagus and ricotta tart on a plate with mixed green strawberry salad and fork with a bite of tart

To amp up the flavor even further, we’ll add shallots or onion. Shallots have a sweeter, milder taste, but you can use either depending on your preference. If you go with onion, a sweet onion will give you the best flavor.

Garlic is a must-have in any savory dish, and this tart is no exception. Use fresh garlic cloves, and mince them finely before using.

For the filling

Eggs are the glue that holds everything together and gives the filling that fluffy texture. Be sure to beat them well before adding the rest of the filling ingredients.

We’ll add a layer of richness with whole milk ricotta cheese. Make sure to use a good quality ricotta made without stabilizers for the best flavor and texture.

And for that extra cheesy, extra delicious flavor, we’re also adding some freshly grated parmesan cheese to the tart filling.

Finally, we’ll finish off with Italian seasoning, a blend of dried herbs (like basil, oregano, thyme, and rosemary) that will take the filling to the next level. Don’t have Italian seasoning on hand? No worries – substitute with dried or fresh herbs of your choice.

Step-by-step instructions

Time needed: 50 minutes

  1. Preheat the oven and grease the pan

    Pre-heat oven to 350°F (180°C), lightly butter or grease a 9- or 10-inch pie or tart pan.

  2. Roll out the puff pastry

    Roll out the puff pastry on a lightly floured surface into a square about 12-by-12 inches.puff pastry sheet rolled out on counter top

  3. Fit puff pastry into pan

    Fit the sheet puff pastry onto the prepared pan, patting into place with your fingers following the curves of the pan. Using kitchen shears or a sharp knife, trim any extra dough at the corners and edges, you only want about 1-inch of overhang. Use a fork to prick the dough all over. Put it into the refrigerator while you prepare the rest of the ingredients.puff pastry in tart pan with kitchen shears and trimmed dough

  4. Sauté the shallots and garlic

    Heat a skillet over medium heat and add olive oil. Once the oil is heated, add the shallots and garlic and sauté for 2 minutes or until softened. Remove from heat and set aside to cool.frying pan with garlic and shallots

  5. Make the filling

    In a large mixing bowl whisk the eggs. Add 1 ¾ cups of the ricotta, the salt, pepper, and Italian seasoning to the eggs and whisk together. Then add the grated parmesan, shallots, and garlic and stir to combine.Eggs and ricotta cheese in a mixing bowl with a whisk

  6. Add the filling to the pan

    Spread the chopped asparagus and sundried tomatoes over the bottom of the pan and then pour the ricotta mixture over them. Arrange the asparagus spears on top for visual effect (trimming them to fit). Then, using the remaining ¼ cup ricotta, add small teaspoon-size dollops spaced out evenly over the top.asparagus ricotta tart with spoon adding dollops of ricotta cheese

  7. Bake for 35-45 minutes

    Bake until the filling is set, and the pastry is golden brown and crisp, about 35-45 minutes. Let rest for about 5-10 minutes before cutting and serving.asparagus ricotta tart in white tart pan on wooden table

Frequently asked questions

What is a tart exactly?

A tart is a type of pastry dish that usually consists of a filling made from ingredients like fruits, vegetables, custard, or cheese that is baked in a shallow dish with an open pastry crust. Tarts can be sweet or savory and can be served either warm or cold, making them a versatile option for a variety of occasions.


What is the difference between a tart and a quiche?

The main difference between a savory tart with eggs and cheese and a quiche is in the proportion of the filling ingredients. Both dishes typically have a pastry crust and a filling made with eggs and cheese, but quiche filling typically has a higher proportion of eggs and a more custard-like texture compared to the filling of a savory tart.


What is the best ricotta cheese?

When it comes to baking with ricotta cheese, the best option is whole milk ricotta cheese without any stabilizers. Stabilizers can make the ricotta grainy and change the texture of your baked goodies. Be sure to choose a good quality ricotta cheese. Some fantastic choices are Bellwether Farms, Calabro, Organic Valley, and Whole Foods.

asparagus and ricotta tart with puff pastry crust close up

Serving suggestions

Asparagus tart is a versatile dish that can be enjoyed any time of day! If you’re serving it for brunch or lunch, pair it with a light mixed greens salad dressed with a simple vinaigrette. Or may we recommend pairing it with a simple strawberry spring salad or another Italian-style favorite Panzanella salad?

Grilled or roasted vegetables, such as zucchini or bell peppers, would also complement the tart nicely. For a sweeter touch, try serving it with a fresh fruit salad or sliced melon.

A warm bowl of tomato soup or vegetable soup would also pair well with the tart on a chilly night. And of course, for breakfast serve it with a side of crispy bacon or breakfast sausage and enjoy!

Wine pairing

Vegetable quiche type dishes like this asparagus ricotta tart pairs well with light-bodied, crisp white wines such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. The acidity in these wines helps to cut through the creaminess of the ricotta and the richness of the puff pastry. Additionally, the herbal and citrus notes in the wine complement the earthy flavor of the asparagus. If you prefer red wine, a light-bodied Pinot Noir or Gamay would also pair nicely.

slice of asparagus ricotta tart on white plate with strawberry spring mix salad

Leftovers and storage

To store leftover asparagus tart, allow it to cool to room temperature before covering it tightly with plastic wrap or aluminum foil. You can also transfer the tart to an airtight container. Store it in the refrigerator for up to 3-4 days.

If you want to freeze the tart, wrap it tightly in plastic wrap and aluminum foil before placing it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the tart overnight in the refrigerator and reheat it in the oven.

To reheat leftover asparagus tart, preheat your oven to 350°F. Remove the tart from the fridge and allow it to come to room temperature for about 30 minutes. Cover it with foil to prevent the crust from burning. Bake for 15-20 minutes or until it is heated through.

overhead shot of asparagus ricotta tart on wood table top

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!

More delicious Maplevine Kitchen recipes to try!

Asparagus Ricotta Tart with Sun-Dried Tomatoes

Spring has officially sprung, and what better way to celebrate than with a deliciously savory asparagus ricotta tart? This puff pastry knockout is not only visually striking, but it’s also packed with flavor thanks to the addition of tangy sun-dried tomatoes. Whether you’re hosting a brunch for your closest pals or simply looking for a new recipe to impress your taste buds, this tempting tart is sure to be a hit!
By: AllieAllie Cleveland
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
50 minutes
Total Time 1 minute
Course Breakfast, Main Course
Cuisine American, Italian
Servings 6
Calories 205 kcal

Equipment

  • 10-inch pie or tart pan
  • Rolling Pin

Ingredients
  

  • 1 sheet frozen puff pastry crust thawed
  • 1 tablespoon all-purpose flour for rolling
  • 1 teaspoon olive oil extra virgin
  • 1 shallot sliced (about 1/3 cup or 45 g)
  • 2 cloves garlic minced
  • 5 eggs beaten
  • 16 oz ricotta cheese drained
  • ½ teaspoon salt
  • 10 twists fresh ground pepper from a grinder
  • ½ teaspoon Italian seasoning
  • 1 cup parmesan cheese grated
  • 1 bunch asparagus 1 cup chopped, plus, about 10 whole spears
  • ¼ cup sun dried tomatoes in olive oil chopped

Instructions
 

  • Pre-heat oven to 350°F (180°C), lightly butter or grease a 9- or 10-inch pie or tart pan.
  • Roll out the puff pastry on a lightly floured surface into a square about 12-by-12 inches.
    puff pastry sheet rolled out on counter top
  • Fit the sheet puff pastry onto the prepared pan, patting into place with your fingers following the curves of the pan. Using kitchen shears or a sharp knife, trim any extra dough at the corners and edges, you only want about 1-inch of overhang. Use a fork to prick the dough all over. Place in the refrigerator while you prepare the rest of the ingredients.
    puff pastry in tart pan with kitchen shears and trimmed dough
  • Heat a skillet over medium heat and add olive oil. Once the oil is heated, add the shallots and garlic and sauté for 2 minutes or until softened. Remove from heat and set aside to cool.
    frying pan with garlic and shallots
  • In a large mixing bowl whisk the eggs. Add 1 ¾ cups of the ricotta, the salt, pepper, and Italian seasoning to the eggs and whisk together. Then add the grated parmesan, shallots, and garlic and stir to combine.
    Eggs and ricotta cheese in a mixing bowl with a whisk
  • Spread the chopped asparagus and sundried tomatoes over the bottom of the pan. Pour the ricotta mixture over the top. Arrange the asparagus spears on top for visual effect (trimming them to fit). Then, using the remaining ¼ cup ricotta, add small teaspoon-size dollops spaced out evenly over the top.
    asparagus ricotta tart with spoon adding dollops of ricotta cheese
  • Bake until the filling is set, and the pastry is golden brown and crisp, about 35-40 minutes. Let rest for about 5-10 minutes before cutting and serving.

Recipe Notes

Tips for puff pastry crust:
  • The best way to make sure your puff pastry is fully thawed is to take it out of the freezer and let it thaw in the refrigerator the night before you plan to use it. If you forget to do this the next best way to thaw it is to set it on the counter at room temperature for about 30 minutes. But be sure to keep an eye on it, you don’t want it to get too warm and too limp to work with.
  • If the crust starts to brown darker than you prefer, try tenting a sheet of aluminum foil over the tart while the filling finishes cooking.
 
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Nutrition

Calories: 205kcal | Carbohydrates: 6.8g | Protein: 13.9g | Fat: 13.4g | Saturated Fat: 5.2g | Cholesterol: 172mg | Sodium: 435mg | Potassium: 183mg | Fiber: 0.8g | Sugar: 1.7g | Calcium: 240mg | Iron: 1mg

*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.

Keyword asparagus, eggs, puff pastry, ricotta cheese, sundried tomato
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