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!
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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