Go Back
A cherry tomato, asparagus, and herbed ricotta tart on parchment on a baking sheet
Print Recipe
4.72 / 14 votes

Cherry Tomato, Asparagus, and Herbed Ricotta Tart

The whipped ricotta with herbs, Parmesan and garlic is sensational and should be added to all your vegetable tarts. If you have some delicious homemade pesto (or a good shop-bought one), then drizzle it over the tart for an extra layer of flavor.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Mains
Cuisine: Irish
Servings: 6 servings
Calories: 344

Ingredients

  • one (9- to 11-oz) sheet puff pastry, rolled to a 10- by 12-inch (25- by 30-cm) rectangle
  • 10 1/2 ounces whole milk ricotta
  • 1 clove garlic, crushed
  • 1 3/4 ounces (about 1/2 cup) Parmesan cheese, finely grated
  • 1 tablespoon fresh basil, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon flat-leaf parsley, finely chopped
  • zest of 1 lemon (about 1 tablespoon), preferably organic
  • 5 ounces asparagus spears, woody ends trimmed
  • 9 ounces cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 large egg, beaten
  • sea salt and freshly ground black pepper
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • Unroll the one (9- to 11-oz) sheet puff pastry onto the prepared baking sheet.
  • Using a sharp knife, score a 3/4-inch (2 cm) border around the edge of the pastry, being careful to not cut all the way through. Prick the pastry inside the border all over with a fork. This will help to stop it from puffing up in the oven.
  • In a medium bowl, whisk together the 10 1/2 ounces whole milk ricotta, 1 clove garlic, 1 3/4 ounces (about 1/2 cup) Parmesan cheese, 1 tablespoon fresh basil, 2 tablespoons fresh chives1 tablespoon flat-leaf parsley, and the zest of 1 lemon (about 1 tablespoon), then season liberally.
  • Spread the ricotta mixture over the tart inside the border. Place the 5 ounces asparagus spears over the tart and dot around the 9 ounces cherry tomatoes, cut-side up. Gently press down on the tomatoes so that they sink slightly into the ricotta mixture, brush lightly with 1 tablespoon olive oil.
  • Brush the pastry border with the 1 large egg and bake until the pastry is golden and cooked through, 20 to 30 minutes. Season with sea salt and freshly ground black pepper and serve.

Nutrition

Serving: 1portion | Calories: 344kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 304mg | Fiber: 2g | Sugar: 4g