Description
Pesto Asparagus Tart with Lemon Ricotta is a delightful dish that combines crispy puff pastry, fresh asparagus, and a creamy, zesty ricotta filling. It’s perfect for quick dinners or a healthy meal that impresses with its vibrant flavors and stunning presentation.
Ingredients
Scale
- 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 and prepare a baking sheet lined with parchment paper.
- Roll out the puff pastry on the parchment and poke it all over with a fork to prevent bubbling.
- Spread the pistachio pesto over the puff pastry, leaving a 1-inch border around the edges. Layer the asparagus spears on top and sprinkle with parmesan.
- In a bowl, whisk together ricotta cheese, lemon zest, lemon juice, and a pinch of salt. Spoon the ricotta mixture evenly over the asparagus.
- Brush the edges of the puff pastry with the egg wash to give it a nice golden color when baked.
- Bake for 20 to 25 minutes until the tart is golden brown and puffed. After removing from the oven, sprinkle with additional parmesan, slice, and serve.
Notes
For a vegetarian option, ensure the pesto does not contain cheese derived from animal products.
Feel free to substitute asparagus with another seasonal vegetable like zucchini or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 355
- Sugar: 1g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg