Asparagus and Ricotta Tart

For some, asparagus is one of those vegetables that you just refuse to eat. Other vegetables in this category may include brussel sprouts, beets, cabbage. The list goes on and on, and its different for each person.

I enjoy many of the commonly hated vegetables listed above and I believe other people would too, but it is all about how you make it. If you have only ever tried asparagus once and the person who made it put no seasoning on, over cooked them and they looked like soggy green noodles, then I would understand why someone hated them. You have to be willing to give some foods a second chance though, and actually try them when they are made right.


Crust (you may use a recipe of your choice for the tart crust, but this is just a simple and easy recipe you could use if you need to)

  • 6 tbsp (3/4 stick) unsalted butter
  • 1 1/2 c all purpose flour
  • Pinch of salt


  • 6oz asparagus
  • 2 eggs
  • 1 c ricotta cheese
  • 2 tbsp plain yogurt (regular or greek works)
  • 6 tbsp parmesan cheese
  • Salt and Pepper




  1. Preheat the oven to 400°F.
  2. Using a pastry blender, mix butter into flour and salt. Stir in enough cold water to form a smooth dough.
  3. Knead dough lightly on a floured counter for a few minutes.
  4. Using a rolling pin, roll out pastry dough and line a 9-inch tart pan. Press the dough firmly into the pan and prick all over with a fork.
    • As you can tell from the photo above, I did not have a tart pan to use, but that does not mean you can’t still make this. Just use a 9-inch pie pan. You can crimp the extra dough or leave it like I did.
  5. Bake for 10-12 minutes until the dough is firm but still pale in color. Remove from oven and reduce the heat to 350°F.
  6. Wash and trim the asparagus (if necessary). Cut a 2-inch section from the top of the stalk and cut the remaining stalk into roughly 1-inch pieces.
  7. Bring a small pot of water to a boil. Add in the stalks and then tips, allowing to boil for 5 minutes. Drain.
  8. In a small-medium sized bowl, beat eggs.
  9. Add in ricotta, yogurt and parmesan cheese. Mix well.
  10. Mix in the asparagus stalks and season with salt and pepper.
  11. Pour the mixture into the crust and then top with asparagus tips.
  12. Bake for 40-45 minutes until golden.


While making this recipe I felt a little outside of my comfort zone, but it came out perfectly. Making tarts isn’t something that I always do, but I had this recipe lying around and I figured I should check it out. At first I thought there was too much asparagus, but I realized that if it were in the proper, flatter, pan, then the asparagus would have spread out more and it wouldn’t have seemed like that. Besides that, there are no complaints about it.

This dish can be served hot or cold. In my opinion, I believe it tastes better warm. I was able to get 6 servings out of mine, but that really depends on how large you decide to cut the pieces.


I hope you enjoy this recipe. What vegetable do you absolutely hate? Let me know in the comments below!


Happy Baking!

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