Make this fabulously simple Asparagus and Whipped Ricotta Tart for your next brunch or family get-together! Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, fresh asparagus.
I’m crossing my fingers and squeezing my eyes shut realllllly tight in the hopes that this perfectly spring-ish dish will bring warm weather here to New York today. We’ve had rain, wind, and cold fingers and toes for far too long!
Thankfully, this chilly weather nothing that the fresh crunch of roasted asparagus can’t fix, especially when it’s paired with flaky, cheesy, cool and creamy Asparagus Tart like this one. If you’re looking for an easy dish to serve or bring to an Easter brunch or dinner, this crispy, flaky, cheesy asparagus tart could not be more perfect.
I would even go so far as to recommend serving each square of this tart with a sunny side up or poached egg; the roasted asparagus and creamy ricotta would go fabulously with the runny yolk. Add a glass of sparkly mimosas or a mug of hot coffee and you’re pretty much set for life, my friend.
- 1 cup whole milk ricotta
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 6-7 sheets frozen phyllo pastry
- 6 tablespoons butter , melted, divided
- 1/4 cup grated parmesan
- 3/4 cup shredded havarti cheese
- 1 large bunch asparagus (about 20 stalks), trimmed
- 1/2 teaspoon salt
Preheat the oven to 350*F.
Combine the ricotta, egg, lemon zest and lemon juice in a medium sized bowl. Use a hand mixer set to medium speed and whip the ricotta until fluffy and smooth, about 3 minutes. Set aside.
Line a baking sheet with aluminum foil or parchment paper. Working quickly so the phyllo pastry stays cold, stack 6-7 layers of pastry on the baking sheet. Brush the top sheet with 2 tablespoons melted butter, then spread the grated parmesan in an even layer. Fold the tart in half lengthwise.
Brush the top layer with the remaining butter. Spread the ricotta mixture on the top layer, smoothing it evenly with a spatula. Scatter the shredded havarti on top of the ricotta in an even layer.
Line the asparagus side by side onto the ricotta and havarti layer. Brush the asparagus with the remaining 2 tablespoons butter, then sprinkle with salt.
Bake for 45-50 minutes, until the asparagus has softened and started to brown, and the phyllo pastry is flaky and browned at the edges.
Remove from the oven and let cool to room temperature before serving.
You might also like: