This pesto asparagus tart is an ideal quick spring dish. Made best with leftover pesto, slender asparagus spears and plenty of Parmesan, it comes together in under 30 minutes and tastes fantastic. Dollops of lemony ricotta finish it perfectly.
If you need an easy Easter or springside, this is a go-to.
This asparagus puff pastry tart layers pesto, grated Parmesan, ricotta and bright lemon. The pastry bakes flaky and buttery, while thin asparagus spears roast tender. It works as an appetizer, side dish or light main during spring — and beyond.
Perfect on the patio with a chilled glass of white wine — simple and dreamy.
This version starts with pistachio pesto for a rich, buttery twist, finished with zesty lemon ricotta. If you already have pistachio pesto from other spring recipes, it’s a great way to use it again.
The classic asparagus tart is puff pastry, asparagus and Parmesan (sometimes Gruyère) — quick and reliable. I like to switch things up with what’s on hand: different pestos add new layers of flavor. Pistachio pesto is especially velvety, but basil or peppery arugula pesto work beautifully too. A good store-bought pesto can also save time.
For the pastry, I prefer refrigerated puff pastry that comes in a single sheet (not the perforated frozen kind). It handles nicely on a sheet pan and looks more polished when baked.
Now let’s talk lemon ricotta: yum!
Make the lemon ricotta by mixing ricotta with salt, plenty of fresh lemon zest and a splash of lemon juice. It’s incredibly simple and adds a bright, tangy counterpoint to the pesto and Parmesan. I like to spoon dollops of ricotta over the tart after assembling — it looks lovely and melts into pockets of creamy lemon flavor. You can also spread a thin layer if you prefer.
Finish with a sprinkle of Parmesan for that sharp, savory bite.
It’s beautiful, delicious and deceptively easy.
Simple ingredients, impressive results.
Pesto Asparagus Tart with Lemon Ricotta
Pesto Asparagus Tart with Lemon Ricotta
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Ingredients
- 1 sheet refrigerated puff pastry, thawed if frozen
- ⅓ cup pistachio pesto or your favorite pesto
- 1 pound asparagus spears, woody ends trimmed
- 2 tablespoons finely grated Parmesan, plus more for topping
- 1 cup ricotta cheese
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon juice
- kosher salt and pepper
- 1 large egg + 1 teaspoon water, beaten for egg wash
Instructions
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Preheat the oven to 425°F. Line a baking sheet with parchment. Unfold the puff pastry onto the parchment and prick it all over with a fork so it doesn’t puff unevenly.
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Spread the pistachio pesto over the pastry, leaving a 1-inch border. Arrange asparagus spears on top and sprinkle with grated Parmesan.
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In a bowl, whisk together ricotta, lemon zest, lemon juice and a pinch of salt. Dollop spoonfuls of the lemon ricotta across the tart.
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Brush the pastry edges with the beaten egg wash.
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Bake 20–25 minutes until the pastry is golden, puffed and lightly browned. Remove, sprinkle with extra Parmesan, slice and serve.
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That crust is forever mine.