Pesto Asparagus Tart with Lemon Ricotta.
This pesto asparagus tart is the perfect quick dish for spring! Best when using leftover pesto, slender asparagus spears and parmesan, this comes together in less than 30 minutes and tastes incredible. The dollops of lemon ricotta are a dream!
If you need a quick and easy Easter dish, I’m here for you!
This asparagus puff pastry tart is layered with pesto, parmesan, ricotta cheese and lots of lemon. The pastry is flakey and buttery, the asparagus spears are thin and tender. It’s a great appetizer or side dish for the spring holiday season. And it works the rest of the year too!
Envision this on the patio with a nice icy glass of white wine. Dreamy!
I’ve shared many asparagus tarts over the years but this one takes the cake! It all starts with pistachio pesto – yes, I’m giving you another use for it! – and is finished with a lemony ricotta dollop that is so super delicious.
The most common and easy asparagus tart usually includes puff pastry, asparagus and parmesan. Maybe gruyere! I love them and they come together so quickly. But I always want to spice things up a bit, and it’s easy when you can use ingredients that you have in your fridge.
If you’ve made any of my recipes this season using pistachio pesto, it will look familiar to you! This is a great dish that you can meal plan with using those other recipes – the pesto can work overtime for you!
And of course, in a pinch, you can use any pesto recipe you’d like. Pistachio pesto is my current obsession because it is so buttery and rich. But traditional basil pesto or a spicy arugula pesto would be perfect with this and add a refreshing layer for the season. Even a store-bought pesto can work if you have one that you enjoy. Make it simple and easy for yourself!
Puff pastry is my go-to, obviously. And since we’re making a tart/pizza, I recommend getting the puff pastry that is refrigerated (not frozen) and comes in one single sheet. You can usually find it near the pie crust in your grocery store. It doesn’t have any perforations and works so nicely on a sheet pan. It looks much prettier than the frozen stuff too!
Now let’s talk lemon ricotta: yum!
This is simple. Take your favorite ricotta cheese. Whisk in some salt, lots of fresh lemon zest, a touch of lemon juice. It’s embarrassingly easy and super zingy with flavor. It adds such a bright burst of flavor to whatever you’re serving!
I prefer to dollop the lemon ricotta right on top of the asparagus tart. I think the dollops are pretty and we have a local restaurant that does dollops of ricotta on pizza. It’s delish. You can also spread a thin layer of the ricotta on top of the pesto if you wish to do it that way.
Finally, a sprinkle of parmesan to finish things off. We still need that sharp parm flavor for an extra savory, salty bite.
It’s such a beauty too!
Something this simple should not be this delicious. Or look as fancy! Lucky us.
Pesto Asparagus Tart with Lemon Ricotta
Pesto Asparagus Tart with Lemon Ricotta
Ingredients
- 1 sheet refrigerated puff pastry, thawed if frozen
- ⅓ cup pistachio pesto, or your favorite pesto variety
- 1 pound asparagus spears, woody ends trimmed off
- 2 tablespoons finely grated parmesan cheese, plus more for topping
- 1 cup ricotta cheese
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon juice
- kosher salt and pepper
- 1 large egg + 1 teaspoon water, beaten for egg wash
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Spread the puff pastry out on the parchment paper. Poke it all over with a fork so it doesn’t bubble up.
- Spread the pistachio pesto all over the puff pastry, leaving a 1-inch border. Top with the asparagus spears. Sprinkle with parmesan.
- Whisk together the ricotta cheese, lemon zest, juice and a pinch of salt until combined. Dollop the ricotta in spoonfuls all over the asparagus tart.
- Brush the outside edges of the puff pastry with the egg wash.
- Bake for 20 to 25 minutes, or until golden and browned and puffed. Remove from the oven and top with a sprinkle of parmesan. Slice and serve!
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That crust is forever mine.
6 Comments on “Pesto Asparagus Tart with Lemon Ricotta.”
Something new to make with asparagus
Love the pesto and ricotta with lemon
Fesh for spring..
Would the taste be off if I used basil pesto?
I started making homemade ricotta! It’s ridiculously simple and tastes creamier than any brand I’ve ever bought. I will never buy it again and now adding lemon and zest sounds amazing!!
Hi,
I’m a very visual person so……I have a suggestion regarding the asparagus.
When laying them out, ALTERNATE the direction of every other one. This way every portion will have a top AND bottom.
I think it’ll look more appetizing. What do you think? Regards, Nancy Visconti
I found the answer by reading!!! I was also wondering if you could prep this ahead of time.
I made this last night for guests. It didn’t hit the mark for me. The bottom of the tart was soggy and dense. Maybe the pesto was too oily or the asparagus weighted it down too much to bake. I think par baking the crust first then topping it and finish baking might be better option. The flavors were delicious.