Easy Asparagus Tart with Ricotta, Tarragon, Pine Nuts and Capers
This week I noticed some of this season’s first asparagus. Delicately tied up like a fresh spring bouquet, they were hard to resist. Once home, my asparagus was briefly boiled, before being drizzled with vinaigrette and eagerly devoured by my family for lunch.
But for a more leisurely enjoyment of spring’s most elegant of vegetables, this Asparagus Tart recipe is hard to beat. Our Asparagus Tart recipe is simple and quick to put together, so it’s perfect for a light weekend lunch, eaten al fresco with a glass of good red wine from Chianti-enjoy!
Asparagus Tart Recipe
What you need
- 1 sheet of shop-bought puff pastry
- 1 bunch of fine-medium asparagus
- 2 eggs
- ricotta cheese- enough to cover base of pastry
- pine nuts
- Parmesan-finely grated
- freshly ground salt and pepper
- extra virgin olive oil to drizzle
- tarragon- freshly chopped -to garnish
What to do
Preheat the oven to 190 C/ Gas mark 5 / 375F. Allow your puff pastry dough to defrost just a little, before spreading it over a biscuit/cookie tin. Pinch up the edges to create a rim and then use the egg yolk from one egg to brush the border. Next grab a small bowl and mix your ricotta together with the second egg into a paste, before spreading it out over the base of your tart. Next place your asparagus into boiling water for a couple of minutes before draining and laying out, trimmed to size, in single file across the base. (If your asparagus is very fine, you can miss this part out.) Next, sprinkle some finely chopped garlic, finely grated Parmesan cheese, pine nuts and capers across the top. Finally, add plenty of freshly ground salt and pepper. Place your Asparagus Tart into the oven for 15-20 minutes before removing and drizzling with a little extra virgin olive oil. Sprinkle with finely chopped fresh tarragon, cut into squares and serve warm. Enjoy with a glass of red wine from the Chianti region, or a similar medium-bodied wine with firm tannins.
Bonne appétit x
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Category: spring recipes
About the Author (Author Profile)
Rebecca Watkins worked as a professional photo journalist and travelled the world with her husband John, before settling down as a stay at home mother to their three daughters. They have recently moved back from the French Alps to an old cottage in Devon, England. Rebecca’s days are filled with visits to the beach, animated discussions and in the best moments, happiness and creativity in her family home of five. The other moments are filled with craziness and chaos and she loves those too.