5.0 from 9 votes
Get the Recipe Asparagus Pea Tart
These mini tarts start with puff pastry squares and have a flavorful ricotta cheese base. They're topped with bright spring vegetables: asparagus and peas. A quick and easy recipe for brunch or an elegant appetizer.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 tarts
Calories: 341 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 cup whole milk ricotta
- 1 Tablespoon fresh lemon juice ~1/2 lemon
- ¼ teaspoon lemon zest
- 1 Tablespoon fresh mint finely chopped
- 1 Tablespoon shallot finely chopped
- 1 garlic clove minced
- ¼ cup Parmesan cheese* shredded
- salt and pepper to taste
- Dash Dash red pepper flakes optional
- 1 ready-to-bake Puff Pastry Sheet*
- ½ cup frozen peas thawed
- 1 bunch asparagus approximately 3 inches long
- Drizzle Drizzle olive oil
- 1 egg + 1 teaspoon water whisked, optional egg wash
- Drizzle Drizzle honey optional
Instructions
- Pre-heat oven to 400°F and grease or line a baking sheet with parchment paper.
- In a small mixing bowl, combine ricotta, lemon juice, and zest, mint, shallot, garlic, parmesan cheese. Add red pepper flakes, salt, and pepper, and adjust for taste as needed.
- Cut the puff pastry sheet into 6 equal rectangles; use the natural folds in the sheet to cut lengthwise, and then cut each long strip in half. Score each pastry by cutting a rectangle about ½ inch in from the edge of the pastry, only cutting about halfway through each piece of dough. Be careful to not cut all the way through.
- Toss the asparagus with a drizzle of oil and set aside. Spread 1 to 1 ½ tablespoons of the ricotta mixture in the middle of the puff pastry square, inside the smaller rectangle you scored. This will leave about the ½ inch edge. Place about 2 teaspoons of peas on each pastry on top of the ricotta, and top with 3 asparagus spears on each puff.
- Brush edges of each pastry with egg wash, if using. Bake for 20 minutes until puffs have risen and are golden brown. Remove and serve immediately warm, or at room temperature. Drizzle with honey, if using.
Cup of Yum
Notes
- If you have two puff pastry sheets, you can make an additional 3-4 tarts with the remaining pastry sheet. I like to add more ricotta filling to the 6 from the original batch and save the whole remaining sheet.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Serving
1tart
Calories
341kcal
(17%)
Carbohydrates
25g
(8%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
24mg
(8%)
Sodium
206mg
(9%)
Potassium
268mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
911IU
(18%)
Vitamin C
11mg
(12%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6tarts
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1tart | |
| Calories | 341kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 24mg | 8% |
| Sodium | 206mg | 9% |
| Potassium | 268mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.