Lemon Asparagus Puff Tart

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 cup whole-milk ricotta
• 2 tbsp lemon zest (about 2 lemons)
• 1 tbsp lemon juice
• ¼ cup grated Parmesan
• 1 lb thin asparagus, woody ends trimmed
• 2 tbsp olive oil
• Salt & black pepper to taste
• 1 egg, beaten (for egg wash)
• Fresh dill or thyme to garnish

Instructions

1. 1

   Preheat & Prep

   Preheat oven to 400°F. Line a baking sheet with parchment paper. Unfold puff pastry onto the sheet.

2. 2

   Score the Border

   Using a sharp knife, score a 1-inch border around the pastry (don't cut through). Prick the inner rectangle all over with a fork to prevent puffing. Brush the border with beaten egg.

3. 3

   Mix the Ricotta

   In a bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper. Mix until smooth and creamy.

4. 4

   Assemble

   Spread the ricotta mixture evenly inside the scored border. Arrange asparagus spears over the ricotta in a single layer. Drizzle with olive oil and season with salt and pepper.

5. 5

   Bake Until Golden

   Bake for 22–26 minutes until the pastry is deep golden, the border is puffed, and the asparagus is tender with light char.

6. 6

   Finish & Serve

   Remove from oven. Garnish with fresh dill or thyme, a squeeze of lemon, and extra Parmesan. Cut into rectangles and serve warm.