Asparagus Tart


  • 8 oz. Ricotta Cheese
  • 1 Lemon zested and juiced
  • Salt and Pepper
  • 1 Roll of Puff Pastry defrosted
  • 15-20 Asparagus Spears
  • Olive Oil


  • Preheat the oven to 425.
  • Mix together the ricotta cheese, lemon zest, lemon juice, and salt and pepper. Set aside.
  • Cut the sheet of puff pastry into six squares, then use a rolling pin to flatten.
  • Turn the puff pastry so it is shaped like a diamond. Spread about 2 TBSP of the ricotta mixture on top.
  • Add 3-4 spears of asparagus, then fold each corner in.
  • Drizzle with olive oil, then bake for 15-20 minutes, until pastry is browned.