Easy asparagus tart with ricotta, mint and almonds
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A delicious Spring tart, perfect as appetizer/lunch: asparagus tart with a creamy ricotta filling, mint and almonds!
Course Appetizer, Dinner, lunch
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 people


  • 265 gr Rectangular puff pastry 30 x 35 cm (approx. 12 x 14 inches)
  • 300 gr Fresh asparagus
  • 125 gr Ricotta cheese
  • a couple of leaves Mint
  • a pinch Salt
  • 15 gr Sliced almonds
  • 1 Egg
  • Seeds
  • Lemon zest


  • Preheat your oven at 200° C (390°F)
  • Line a baking tray with parchment paper and place your rectangular puff pastry onto it.
  • In a bowl, combine ricotta, mint leaves and salt. Set aside.
  • Clean the asparagus - follow the directions here.
  • Fold the puff pastry to form a thicker edge.
  • Spread the ricotta in the center, then top with the asparagus and almonds.
  • Brush the edges with egg and cover them with seeds.
  • Bake for about 30-35 minutes or until golden brown.
  • Decorate with some other mint leaves and a tiny bit of lemon zest.