Savory Spring Veggie Tart with Herbed Ricotta

American · Spring · 75 min · Serves 4 · By Lesapor Test Kitchen

This savory tart is a celebration of spring's best produce, featuring asparagus and peas atop a creamy herbed ricotta base. Perfect for a light lunch or an elegant brunch dish, it's finished with a sprinkle of fresh herbs. Use the highest quality ricotta for the best flavor.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup fresh or thawed frozen peas
• 1 tablespoon olive oil
• 1 large egg, beaten
• Flaky sea salt, to taste

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to about 1/8-inch thickness. Transfer it to the prepared baking sheet.
3. In a bowl, mix together ricotta cheese, Parmesan cheese, dill, chives, lemon zest, salt, and black pepper until well combined.
4. Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border all around.
5. Arrange the asparagus and peas over the ricotta mixture. Drizzle with olive oil.
6. Brush the edges of the puff pastry with the beaten egg.
7. Bake for 25-30 minutes until the pastry is golden and puffed.
8. Remove from the oven and let cool slightly. Sprinkle with flaky sea salt before slicing and serving.