Spring Ricotta Tart

Spring Ricotta Tart

A green ode to spring - this tart is so easy with the help of pre-made quality puff pastry. Tender asparagus and delicate green onions are the star of this verdant garden inspired tart. It looks lovely doesn’t it? Fit for a sunny brunch in the garden or, dare I say, the first outdoor dinner party of the season? Enjoy! x

For the filling:

1/2 cup whole milk ricotta, strained

1/4 cup goat cheese crumbles

1 heaping tablespoon garlic chives, minced

1 tablespoon fresh oregano, minced

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

For the pastry and topping:

1 thawed sheet of quality puff pastry, approximately rolled 9” square or rectangle

extra virgin olive oil

1 bunch green onions (about 6), roots trimmed, halved lengthwise, and cut to about 10” long

1/2 lb asparagus, woody ends trimmed

zest of one lemon

1 egg yolk

3 tablespoons sesame seeds

sprigs of fresh mint, lightly torn

2 radishes, thinly sliced

3-4 garden snow peas (blanched or raw)

1 tablespoon garlic chives, minced

Preheat the oven to 375 F degrees and gather a large baking sheet lined with parchment paper.

Gently place the puff pastry onto the parchment paper, rolling it out if needed to be a 9” square or rectangle.

Prick the bottom of the tart with a fork all around the center. Using a knife, lightly score a 1” border around the tart.

Bake the tart shell for 10 minutes until pale golden. It will puff up but that’s fine, it will settle down as you add the filling.

Prepare the filling by combining the ricotta, goat cheese, garlic chives, oregano, salt, and pepper.

Add the asparagus and green onions to a small plate and lightly drizzle them with olive oil until evenly coated. Lightly sprinkle a dash of kosher salt over them.

Spread the filling onto the tart, just until the edge of the crust border.

Place the asparagus and green onions on top of the filling as you see fit or alternating in a line.

Grate over the zest of one lemon over the top of the tart.

Prepare the egg wash by whisking together the yolk and a tablespoon of water.

Brush the border with the egg wash with a pastry brush or simply your finger.

Sprinkle on the sesame seeds on top of the border.

Bake the tart for another 25-30 minutes until the pastry is a rich gold and the green toppings are nicely roasted.

Remove the tart from the oven and allow it to cool slightly before adding a few slices radishes, snow peas, mint, and chives on top. (I like to leave the peas in the pod for a whimsical touch.) Add a few additional cracks of black pepper on top to finish it off.

Serve warm and enjoy!