Description
Springy asparagus and lemon ricotta tart with buttery crust and bright, creamy filling. Fresh, zesty, and perfect for brunch or entertaining.
Ingredients
1 pre-made pie crust or homemade tart crust
1 cup ricotta cheese
2 tablespoons cream cheese, softened
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon olive oil
1 bunch asparagus, trimmed
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Optional: fresh herbs for garnish
Instructions
1. Preheat oven to 375°F (190°C)
2. Roll out tart crust into tart pan and prick bottom
3. Mix ricotta, cream cheese, lemon zest, and juice
4. Spread ricotta mixture over crust
5. Arrange asparagus on top
6. Drizzle with olive oil and sprinkle Parmesan, salt, and pepper
7. Bake 25–30 minutes until golden and asparagus tender
8. Cool slightly and garnish with herbs
9. Slice and serve warm or at room temperature
Notes
Use store-bought crust for convenience
Add nutmeg to ricotta for warmth
Substitute goat cheese for tangy flavor
Roast asparagus before topping for extra depth
Garnish with fresh herbs or microgreens
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg