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Easy Savory Asparagus Pea Ricotta Tarts

savory asparagus pea ricotta tarts - featured image
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These easy savory tarts combine creamy ricotta, fresh asparagus, and sweet peas in a flaky buttery crust, perfect for casual entertaining or brunch. Ready in under 45 minutes, they offer a fresh spring flavor that’s both comforting and elegant.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons (45-60ml) ice water
  • Pinch of salt
  • 1 bunch (12-14 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup (110g) frozen peas, thawed
  • 1 cup (250g) ricotta cheese, whole milk preferred
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg, beaten
  • 1 clove garlic, minced
  • 1 teaspoon fresh lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional garnishes: fresh thyme or basil leaves, drizzle of balsamic glaze

Instructions

  1. Make the Pastry Dough (15 minutes + chilling): In a large bowl, combine flour and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits. Add ice water one tablespoon at a time, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Vegetables (10 minutes): Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 8-10 minutes until tender but crisp. Thaw peas by rinsing under warm water and drain well.
  3. Mix the Filling (5 minutes): In a bowl, combine ricotta, Parmesan, beaten egg, minced garlic, and lemon zest. Season with salt and pepper. Fold in roasted asparagus and peas gently.
  4. Roll Out the Dough (10 minutes): On a floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to parchment-lined baking sheet. Score dough into 6 equal squares, leaving a 1/2-inch border around each.
  5. Assemble the Tarts (5 minutes): Spoon filling onto center of each square, leaving border clear. Fold edges slightly over filling to create rustic tart shape. Brush edges with beaten egg.
  6. Bake the Tarts (18-22 minutes): Bake until crust is golden and crisp and filling is set. Tent with foil if edges brown too quickly.
  7. Cool and Garnish (5 minutes): Let cool on baking sheet for a few minutes, then transfer to wire rack. Garnish with fresh herbs and optional balsamic glaze.

Notes

Keep ingredients cold for flaky pastry. Roast asparagus first to avoid soggy tarts. Chill dough if sticky while rolling. Use parchment paper to prevent sticking. Adjust baking time if making mini tarts. Lemon zest is key for bright flavor. Dough can be made ahead and chilled. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: asparagus tart, ricotta tart, savory tarts, spring appetizer, easy entertaining recipe, pea tart, brunch recipe, vegetarian appetizer

Find it online: https://chloeplate.com/easy-savory-asparagus-pea-ricotta-tarts-recipe-for-perfect-entertaining/