Asparagus Pastry Tart
15m prep 25m cook 40m ready
A puff pastry tart with lemon-herb ricotta, tender asparagus, and crispy pancetta. Perfect for a spring dinner.
Ingredients
- 1 frozen puff pastry thawed according to package directions
- 1/2 cup whole-milk ricotta cheese
- 2 tbsp fresh chives finely chopped
- 1/2 tsp fresh thyme finely chopped
- 1/2 tsp lemon zest
- salt
- black pepper
- 1 bunch thin asparagus spears trimmed
- 1 tbsp extra-virgin olive oil
- 2 oz pancetta cut into ¼-inch cubes
- 1 oz pecorino cheese grated
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 180 mg
- Iron: 1.22 mg
- Magnesium: 17.4 mg
- Phosphorus: 133 mg
- Potassium: 147 mg
- Zinc: 0.84 mg
Let's Cook
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Step 1.
Preheat the oven to 400°F. Place the thawed puff pastry sheet on a baking sheet lined with parchment paper. Using a sharp knife, lightly score a border ½ inch inside the edge of the dough, being careful not to cut all the way through. Bake until the pastry is just starting to puff, about 10 minutes.
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Step 2.
While the pastry bakes, in a small bowl, mix together the ricotta, chopped chives, thyme, and lemon zest with a spoon. Season with salt and pepper to taste.
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Step 3.
Remove the pastry from the oven. Spread the ricotta mixture evenly over the pastry, staying inside the scored border. Arrange the asparagus spears in a single layer on top, alternating ends and tips. Brush the asparagus with olive oil. Return to the oven and bake for about 15 minutes, until the asparagus is tender and the pastry is golden brown.
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Step 4.
While the tart bakes, cook the pancetta in a small skillet over medium heat until browned and crispy, about 4-5 minutes. Sprinkle the cooked pancetta over the baked tart, then top with the grated pecorino cheese. Cut into slices and serve immediately.
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