Ingredients
Scale
- 1 sheet refrigerated puff pastry, thawed if frozen
- â…“ 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 your oven to 425 degrees F and line a baking sheet with parchment paper.
- Spread the puff pastry on the parchment paper and poke holes in it with a fork to prevent bubbling.
- Spread pistachio pesto over the pastry, leaving a 1-inch border around the edges. Top with trimmed asparagus spears and sprinkle with parmesan cheese.
- In a bowl, whisk together the ricotta, lemon zest, lemon juice, and a pinch of salt until smooth. Dollop this mixture over the asparagus tart.
- Brush the edges of the puff pastry with the egg wash made from the beaten egg and water.
- Bake for 20 to 25 minutes until the tart is golden, puffed, and browned. Remove from the oven and add a sprinkle of parmesan on top. Slice and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a different flavor, try using sun-dried tomato pesto instead of pistachio pesto.
You can add cherry tomatoes or spinach for extra color and nutrition.
Make sure to trim the asparagus ends to avoid tough sections.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg