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We made this really easy tart for Easter brunch last year and it was so good! It looks beautiful on the table, too, everyone was so impressed. I can't wait to make it again this year! It's really simple to make.
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Asparagus Tart with Whipped Ricotta

Layers of flaky pastry support cool, creamy whipped ricotta flavored with lemon zest and melty muenster cheese, all topped with sweet, fresh asparagus. If you don't have shredded muenster, slices will work, or use shredded provolone.
Servings: 4
Author: Ruthy Kirwan

Ingredients

  • 1 cup whole milk ricotta
  • 1 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 cheese
  • 3/4 cup shredded havarti cheese
  • 1 large bunch asparagus about 20 stalks, trimmed
  • 1/2 teaspoon salt

Instructions

Prep Ahead:

  • 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. Transfer to a resealable bag or container.
  • Store chilled for up to three days.

Prepare From Prepped:

  • 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.

Make From Fresh:

  • 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.