Springtime is the perfect season to embrace fresh flavors, and this Asparagus and Pea Tart does just that. It's a delightful blend of tender asparagus, sweet peas, and creamy cheeses, all atop a flaky puff pastry. Whether you're looking for a light lunch or an impressive appetizer, this tart is sure to satisfy.
The star of the show is fresh asparagus, offering a crisp, earthy flavor that pairs beautifully with the sweet peas. These two vegetables bring a vibrant color to the tart and a hint of sweetness. The ricotta cheese adds creaminess, while the Parmesan cheese brings a salty, umami punch that enhances every bite. A touch of olive oil ties the cheese mixture together, while salt and pepper season it to perfection. Finally, the puff pastry provides a buttery, flaky base that elevates the tart to an elegant dish.
This tart pairs beautifully with a light, crisp white wine like Sauvignon Blanc. For a complete meal, consider serving it alongside a simple mixed greens salad tossed with a lemon vinaigrette. It also makes a fantastic brunch dish when paired with a fresh fruit salad and a pot of herbal tea.
First, let’s get the oven ready by preheating it to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
On a floured surface, roll out your puff pastry until it fits your baking sheet. Don’t worry about getting it perfect; rustic is charming. Carefully transfer your pastry to the prepared sheet.
In a mixing bowl, combine ricotta, Parmesan, a bit of olive oil, and a sprinkle of salt and pepper. Stir until smooth. Then, spread this cheesy goodness over the pastry, leaving a 1-inch border around the edges—this will give your tart a nice, crusty frame.
Now for the fun part: arranging the asparagus and peas over the cheese layer. You can be as artistic or as simple as you like. I like to alternate the asparagus spears for a neat, tidy look.
Gently brush the edges of the pastry with the beaten egg. This will give the crust a beautiful golden sheen once baked.
Pop the tart into your preheated oven and bake for 20-25 minutes, keeping an eye on it from around the 20-minute mark. It’s done when the pastry is golden-brown and puffed up nicely.
Once out of the oven, let it cool for a few minutes before slicing. This helps the cheese set a bit, making it easier to cut.
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