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Herbed ricotta and asparagus tart

This is the perfect springtime light lunch, side dish, or appetizer to get your kids involved in the cooking. 



  • Puff pastry sheet or phyllo pastry (+ olive oil for brushing)
  • Flour, for dusting
  • 1 1/2 cups ricotta cheese
  • 2 eggs
  • 1/4 cup parsley, chopped
  • 1 tablespoon thyme, chopped
  • 1 garlic clove, minced
  • 1 tablespoon Dijon Mustard
  • Salt and black pepper
  • 1lb. pound asparagus, trimmed
  • Parmigiano, shaved
  • Chili flakes
  • Olive oil


  1. Preheat oven to 400° F. 
  2. On a floured parchment paper, roll out puff pastry into a rectangle (eight-inch x 12-inch).  Score the edges.
  3. In a bowl combine ricotta, 1 egg, parsley, thyme, minced garlic, and Dijon. Season generously with salt and pepper. Spread onto the puff pastry within the center and not going over the scored edges.
  4. Lay asparagus on top of the ricotta. Season with salt and pepper.
  5. Brush the edges of the pastry with an egg wash.
  6. Place in the oven for 20 to 25 minutes or until the pastry has puffed up significantly and has turned golden.
  7. Remove and let cool slightly before slicing. Garnish with parmigiana curls, chilis, and a drizzle of olive oil.  Enjoy!

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