This is a French inspired asparagus, ricotta and green pea tart recipe using one of my favorite baking ingredients – puff pastry! Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch. Thank you Reynolds Wrap® for sponsoring this post!
I felt inspired to create these lovely asparagus, ricotta and green pea tarts after watching a travel show about the French countryside and its beautiful scenery and food. Some of the dishes reminded me of the food I grew up eating in Montreal, such as cassoulet, boeuf bourguignon, fondue, and coq au vin.
Hearty and comforting, these French classics were always something to get excited about, as the aroma suddenly invaded every room of our home. My brother and I nodded our heads in approval and anticipation, as we heard the clanging of pots and pans in the kitchen.
But French food isn’t just about comforting food and good wine, it’s also about really good pastries. While France is well known for their sweet pastries such as pain au chocolat and almond croissant, I personally love a good savory puff pastry filled with cheese and veggies.
That’s because I grew up on puff pastry tarts and ate them daily for lunch during my college years.
So when I saw the TV host walk into a bakery filled with savory tarts, the craving I got was so strong that I had to make my own. I chose the classic combination of ricotta cheese, lemon, and asparagus, and added some green peas for sweetness, tarragon for a French country flair, and a little grated parmesan cheese for extra umami.
The recipe is very easy to make and because I’m using Reynolds Wrap® Non-Stick Foil, the puff pastries don’t stick to the foil (place the dull side facing up) and they are easy to lift off. Also, there is minimal clean up involved. Reynolds Wrap® is high quality and safe to use for cooking, making the foil my go-to in the kitchen.
Kitchen Tools Needed to Make This Recipe
- Small bowl: To prep the ingredients and to make the cooking process easier.
- Mixing bowl: To mix the ricotta cheese, lemon zest, lemon juice, and salt.
- Baking Sheet: You will need one large baking sheet or 2 medium ones to bake 8 tarts in total. If you are using a large baking sheet, you may need to bake in two separate batches since it may only be able to hold 6 tarts.
- Reynolds Wrap® Non-Stick Foil: To prevent the puff pastry from sticking to the baking sheet and to help the tarts hold their shape by making them easy to pick up.
Ingredients for Asparagus, Ricotta and Green Pea Tart
- Ricotta cheese: The ricotta cheese is used as a spread and is the flavor base for the tarts.
- Lemon zest: Adding lemon zest lightens up the heaviness of the ricotta cheese and gives the dish a lovely fruity, citrusy flavor.
- Lemon juice: I like to add just a teeny bit of lemon juice to intensify the flavor of the lemon zest. But this is totally optional.
- Salt: Since ricotta cheese isn’t as bold as other cheeses, seasoning it with a little salt bumps up the taste.
- Puff pastry sheets: The puff pastry gives the tarts an instant French flair and sophisticated look. And there is nothing better than biting into light and buttery pastry layers that have just come out of the oven!
- Green peas: The peas add sweetness and pair beautifully with the astringent taste of asparagus.
- Asparagus: The combination of asparagus, ricotta cheese, and lemon is a classic. You can’t go wrong with it.
- Parmesan cheese: I’m using just a little to sprinkle the top of the tarts to infuse extra umami.
- Tarragon: Tarragon has a licorice -like taste which pairs beautifully with lemon and ricotta.
- Olive oil: Just a little drizzle to add a floral note.
How to Make Asparagus, Ricotta and Green Pea Tart
- Gather all of your kitchen tools and ingredients for this recipe.
- Start by preheating your oven to 400ºF.
- Take one large size baking sheet, or two medium ones, and cover with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (that’s the non-stick side).
- In a mixing bowl, stir in the ricotta cheese, lemon zest, lemon juice, and salt. Set aside.
- On a flat surface, cut each sheet of puff pastry into four equal squares. Transfer them to the baking sheet and leave a little space between each square to give them room to puff up.
- Drop about 1 1/2 tablespoon of the ricotta mixture in the center of a square and spread until there is about one inch of the border left around the edges.
- Scatter five to seven pieces of asparagus on top of the ricotta and top with 1/2 tablespoon of green peas.
- Finish by sprinkling 1/2 tablespoon of grated parmesan cheese and repeat the same steps for the remaining puff pastry squares.
- Bake in the oven for 18 to 22 minutes, until the puff pastry is golden.
- Take the tarts out of the oven, top with fresh tarragon and a little olive oil. Serve immediately.
Did you like this asparagus, ricotta and green pea tart recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Asparagus, Ricotta and Green Pea Tart
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 tarts 1x
- Category: Side
- Method: Oven
- Cuisine: French
- Diet: Vegetarian
Description
Light and flaky and seasoned with lemon zest and fresh tarragon, these tarts are an easy and impressive meal to serve for breakfast or brunch.
Ingredients
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 1/2 teaspoon fresh lemon juice (optional)
- 1/2 teaspoon salt
- 1 pound puff pastry sheets (2 sheets), thawed
- 1/4 cup frozen green peas, thawed
- 1/4 pound asparagus, ends trimmed and chopped into 1 1/2 -inch long pieces
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon extra virgin olive oil, to drizzle
- Reynolds Wrap® Non-Stick Foil
Instructions
- Preheat the oven to 400ºF.
- Cover a large baking sheet or 2 medium size baking sheets with Reynolds Non-Stick Foil and set aside.
- In a bowl, mix the ricotta cheese with the lemon zest, lemon juice, and salt, and set aside.
- Slice each puff pastry sheet into four even squares, for a total of eight squares, and place them on top of the parchment paper, leaving a little space between each square. If you are using a large baking sheet, you may only be able to fit six squares. You can either place the remaining two pastries on a smaller baking sheet and bake them at the same time, or bake in two separate batches.
- Scoop about 1 ½ tablespoon of the ricotta mixture and spread it onto a puff pastry square, leaving about a 1-inch border along the edges. Repeat this step for the remaining puff pastry squares.
- Top each square with about ½ tablespoon green peas and 5 to 7 asparagus pieces.
- Sprinkle ½ tablespoon of grated parmesan cheese onto each square.
- Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.
- Take the tarts out of the oven and top with tarragon and a drizzle of olive oil. Serve immediately.
Notes
Refrigerate the leftovers in an airtight storage container for up to 3 days.
Nutrition
- Serving Size: 1 puff pastry
- Calories: 398
- Sugar: 1.1g
- Sodium: 407.2mg
- Fat: 27.3g
- Saturated Fat: 8.1g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 28.7g
- Fiber: 1.4g
- Protein: 10.2g
- Cholesterol: 13.2mg
Thanks for the recipe.