Welcome to a culinary delight that perfectly encapsulates the fresh vibrancy of spring: an easy-to-make Cherry Tomato, Asparagus, and Herbed Ricotta Tart. This exquisite tart offers a light yet satisfying meal, ideal for a casual lunch, an elegant dinner, or even a delightful brunch. It beautifully combines creamy, savory ricotta cheese with tender roasted vegetables, all nestled within a flaky, golden puff pastry crust. This recipe isn’t just a meal; it’s an ode to seasonal produce and effortless gourmet cooking.
The secret to this tart’s simplicity and irresistible charm lies in its use of frozen puff pastry sheets. Many chefs might hold a somewhat ‘snooty’ view of ready-made pastry, but we wholeheartedly disagree. These ingenious sheets are a true kitchen marvel, offering convenience without compromising on quality. Just roll them out, add your favorite delicious toppings, and pop them into the oven for a quick and impressive supper. It’s a fantastic foundation for creating a new vegetable tart each week, perhaps showcasing the freshest ingredients from your garden or local market.
At the heart of this tart’s incredible flavor is the whipped ricotta mixture. Infused with a harmonious blend of fresh herbs, sharp Parmesan cheese, and aromatic garlic, this creamy base is nothing short of sensational. Its versatility is such that it deserves a place in all your vegetable tarts, adding a rich depth that elevates every bite. For an additional layer of complexity and zest, consider drizzling some high-quality homemade pesto – or a good store-bought alternative – over the tart just before serving. This simple addition can truly transform the flavor profile, as suggested by renowned chef Clodagh McKenna.
Herbed Ricotta Tart: Frequently Asked Questions
The possibilities are truly limited only by your imagination and what’s in season! The key to success is to choose vegetables that can cook adequately within the tart’s 20 to 30-minute baking window. This is easily achieved by slicing them thinly. Almost any vegetable can become tender and delicious if prepared this way. Consider vibrant options such as thinly sliced onions or shallots, tender broccoli rabe florets, delicate broccoli or cauliflower pieces, earthy mushrooms, or colorful bell peppers. The choice is yours! Another fantastic shortcut is to use marinated, pre-cooked vegetables from your local market. Just remember to drain them well before arranging them on top, and you’re good to go.
While puff pastry is undoubtedly at its best the day it’s baked, you can certainly prepare this tart a little in advance. We recommend enjoying it no more than an hour or two after it comes out of the oven. The moisture from the creamy ricotta cheese can, over time, lead to a slightly soggy bottom if the tart sits for too long. However, you can prep components ahead: make the ricotta mixture, chop your herbs, and trim the vegetables. This allows for quick assembly and baking closer to serving time, ensuring the pastry remains perfectly crisp.
Cherry Tomato, Asparagus, and Herbed Ricotta Tart
By David Leite
Mains
Irish
6
servings
344
kcal
30
minutes
20
minutes
50
minutes
Ingredients
- One (9- to 11-oz) sheet puff pastry, rolled to a 10- by 12-inch (25- by 30-cm) rectangle
- 10 1/2 ounces whole milk ricotta
- 1 clove garlic, crushed
- 1 3/4 ounces (about 1/2 cup) Parmesan cheese, finely grated
- 1 tablespoon fresh basil, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon flat-leaf parsley, finely chopped
- Zest of 1 lemon (about 1 tablespoon), preferably organic
- 5 ounces asparagus spears, woody ends trimmed
- 9 ounces cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 large egg, beaten
- Sea salt and freshly ground black pepper to taste
Instructions
-
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
-
Unroll the puff pastry onto the prepared baking sheet.
-
Using a sharp knife, score a 3/4-inch (2 cm) border around the edge of the pastry, being careful not to cut all the way through. Prick the pastry inside the border all over with a fork. This technique helps prevent the inner pastry from puffing up excessively in the oven, ensuring a stable base for your delicious toppings.
-
In a medium bowl, whisk together the ricotta, crushed garlic, grated Parmesan, all the finely chopped herbs (basil, chives, parsley), and the fresh lemon zest. Season this mixture liberally with sea salt and freshly ground black pepper, adjusting to your taste preferences.
-
Evenly spread the prepared ricotta mixture over the tart within the scored border. Carefully place the asparagus spears across the tart and dot the halved cherry tomatoes, cut-side up, around the surface. Gently press down on the tomatoes so they settle slightly into the creamy ricotta. Lightly brush the vegetables with olive oil to encourage browning and add flavor.
-
Brush the pastry border with the beaten egg. Bake the tart in the preheated oven until the pastry is beautifully golden brown and thoroughly cooked through, which should take approximately 20 to 30 minutes. Once baked, season with additional pepper if desired and serve warm.
Adapted From
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Nutrition
Serving:
1
portion
Calories:
344
kcal
Carbohydrates:
26
g
Protein:
12
g
Fat:
21
g
Saturated Fat:
6
g
Monounsaturated Fat:
11
g
Trans Fat:
1
g
Cholesterol:
45
mg
Sodium:
304
mg
Fiber:
2
g
Sugar:
4
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe Testers’ Reviews
Cynthia Moran
Cynthia Moran raved about this cherry tomato, asparagus, and herbed ricotta tart recipe, describing it as both delicious and visually stunning. She noted the puff pastry crust was perfectly crispy and beautifully framed the creamy herbed ricotta filling. Due to her asparagus being very thin, she adjusted the arrangement to create a “flower garden pattern,” which enhanced its aesthetic appeal. The asparagus was roasted to absolute perfection. Cynthia enthusiastically stated she would “definitely be making this again when asparagus is in season,” giving it a perfect “10 out of 10 stars!”
Brooke Parkhurst
Brooke Parkhurst found this tart to be “delightful, very light and refreshing,” particularly highlighting how “the acidity of the tomatoes is an awesome counterpoint to the slight sweetness of the ricotta.” She suggested it would be a “fantastic appetizer or canape,” but also a “great main dish in warmer weather.” Despite her usual tendency to adapt recipes, Brooke followed the directions closely and was rewarded with a “beautifully—and more importantly—deliciously!” baked tart. Lacking asparagus, she opted for a mixed cherry tomato version, which was “lovely,” though she recognized the lemon zest would perfectly complement asparagus. Brooke noted the versatility of the ricotta base, suggesting it could work with winter vegetables and different flavor profiles, such as “sage and thyme with very thinly sliced butternut squash pieces, or pre-cooked sliced root vegetables or squash.” This tart, she concluded, serves as “a great canvas for many flavors!”
Ruchika B.
Ruchika B. highly recommended this cherry tomato, asparagus, and herbed ricotta tart recipe for a light lunch when paired with a fresh salad, or as an elegant appetizer. She particularly appreciated how “easy to make” the tart was, especially with the convenience of frozen puff pastry. Ruchika emphasized the importance of not skimping on the fresh herbs—basil, chives, and parsley—along with the lemon, noting that “the combination was so flavorful with no one herb overpowering the rest.” For an extra burst of flavor, she suggested adding “a little tomato pesto to the tart when serving,” finding it “helped to bring out the flavors of the tart!”
Joanna Burnett
Joanna Burnett echoed the sentiment about puff pastry, affirming it’s “a great item to have in the freezer” for creating impressive mains or appetizers in no time. She found the cherry tomato, asparagus, and herbed ricotta tart to come together “really quickly,” resulting in a “gorgeous” dish. Joanna praised the “delicious base” provided by the ricotta, herbs, and lemon, noting her initial concern about the raw vegetables cooking through was unfounded, as they “came out beautifully cooked.” She adapted by halving her “quite large” asparagus lengthwise, suggesting smaller stalks could be left whole. She also chose to use only about half of the recommended tomatoes, emphasizing it’s a matter of “personal preference.” Joanna confirmed that a standard 17.3-ounce box of puff pastry (containing two sheets) yields one perfect 12- by 10-inch tart. The tart was a huge success in her household, receiving a unanimous “make this one again!” verdict.
Linda Pacchiano
Linda Pacchiano praised this recipe for creating a “very delicious tart,” highlighting the endless possibilities for variations in herbs and vegetables, limited only by one’s “imagination (and your garden/pantry ingredients, of course!).” She offered crucial advice: “Be sure to check the ingredients and use only puff pastry that is actually made with butter.” Linda warned against brands made with vegetable oils, noting they “definitely not the best for you nor would you get the super-buttery flavor you’d expect from a properly-made pâte feuilletée.” She agreed that there’s no need for snobbery about using ready-made products, provided they have the “correct ingredients.” Linda also shared a valuable tip from her culinary school days: “Watch the baking time carefully. Puff pastry is a bit tricky.” She recounted an experience where a seemingly done pastry was still raw inside, emphasizing the need for thorough cooking. Her full-size tart required 28 minutes to be “completely done.”
Sasha Pravdic
Sasha Pravdic described this tart as “a delicate and delicious savory tart that looks like it came straight out of a French Patisserie.” She was particularly impressed that even her attempt “turned out gorgeous with very little effort required!” Sasha highlighted the efficiency of the recipe, noting the tart was “assembled in under 30 minutes and with a quick bake of 20 minutes,” resulting in “a fabulous starter or light main course in under an hour.” While she loved the mild flavor of the ricotta as written, she suggested that “if you want to punch it up a bit, you could add another stronger cheese or pesto.” Sasha’s puff pastry was slightly smaller than recommended, but she found it didn’t pose a problem. She also noted she wasn’t able to use all the asparagus or tomatoes, using “exactly half of the asparagus.” The tart was enjoyed as a main course alongside a substantial salad.
Cindy Sherman
Cindy Sherman found the flavors in this cherry tomato, asparagus, and herbed ricotta tart to be “pretty wonderful.” She immediately recognized the recipe’s adaptability, noting she could “easily imagine substituting other vegetables,” such as “roasted eggplant, mushrooms, and caramelized red onion.” This adaptability, she concluded, means “the concept allows for a whole host of other options, including the suggested pesto.” The “little burst of lemon and assorted herbs and garlic in the ricotta topping” were singled out as “a lovely complement to the asparagus and tomatoes,” contributing significantly to the tart’s overall appeal and versatility.