Create a stunning spring centerpiece with this asparagus and cherry tomato tart recipe! Herbed ricotta and asparagus arranged like flowers make it beautiful and delicious.
Welcome spring and the gardening season with a dish that’s as beautiful as it is delicious! This Asparagus Tart and Cherry Tomato Tart with Herbed Ricotta is designed to showcase the season’s fresh produce in a stunning floral presentation.
Imagine a golden, flaky crust cradling a creamy, herby ricotta filling, all adorned with vibrant cherry tomato “blooms” and delicate asparagus “petals.” It’s the perfect centerpiece for brunch, lunch, or a light dinner.
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The Inspiration: Edible Flowers
The idea behind this tart is to transform simple vegetables into a work of art. By carefully arranging halved cherry tomatoes and tender asparagus spears, you can create eye-catching floral patterns that will impress your guests and delight your taste buds. Get ready to unleash your inner food artist!
Asparagus and Cherry Tomato Tart Recipe with Herbed Ricotta
Yields: 6-8 servings Prep time: 30 minutes Cook time: 35-45 minutes
Ingredients
Crust
- 1 sheet (about 14 ounces) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Herbed Ricotta Filling
- 1 (15-ounce) container whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Vegetable Flowers
- 1 pint (about 1 pound) cherry tomatoes, preferably a mix of colors (red, yellow, orange)
- 1 pound thin asparagus spears
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of black pepper
Asparagus and Tomato Tart Recipe Instructions
1. Prepare the Crust
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet with a parchment paper.
- Gently unfold the thawed puff pastry sheet on the prepared baking sheet. If it’s a large rectangle, you can leave it as is. If it’s folded, gently unfold it.
- Create a Border (Optional): If desired, create a slight border around the edge of the puff pastry (about 1 inch) by scoring a line with a knife, being careful not to cut all the way through. This will help the edges puff up nicely. You can also gently crimp the edges with a fork for a decorative look.
- Prick the bottom of the pastry all over with a fork (this prevents it from puffing up too much).
- Brush the edges of the pastry with the beaten egg wash.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
2. Make the Herbed Ricotta Filling
In a medium bowl, combine the ricotta cheese, Parmesan cheese, chives, parsley, thyme, minced garlic, salt, pepper, and red pepper flakes (if using). Stir everything together until well combined and creamy.
3. Prepare the Vegetables for the “Flowers”
- Cherry Tomatoes: Wash and halve the cherry tomatoes lengthwise.
- Asparagus: Snap off the tough ends of the asparagus. If the spears are thick, you can slice them lengthwise into thinner ribbons using a vegetable peeler or a sharp knife (this will make them more pliable for arranging). If they are thin, you can use them whole or cut them into shorter lengths (about 2-3 inches) depending on your desired “petal” size.
- In a bowl, toss the prepared cherry tomatoes and asparagus with 1 tablespoon of olive oil, salt, and pepper.
4. Assemble the Tart
Spread the herbed ricotta mixture evenly over the pre-baked tart crust.
5. Arrange the Vegetable “Flowers”
This is the fun part! Let your creativity bloom. Here are some arrangement ideas:
- Classic Blooms: Place halved cherry tomatoes cut-side down as the center of your flowers and arrange asparagus pieces radiating outwards like petals. Use different colored tomatoes for variation.
- Asparagus Centers: Create small clusters of asparagus pieces as the center and surround them with halved cherry tomato “petals.”
- Overlapping Elegance: Arrange the asparagus and tomato pieces in overlapping layers for a more natural, flowing floral design.
- Mini Bouquets: Create several smaller “flower” arrangements across the surface of the tart.
- Color Play: Strategically place different colored cherry tomato halves to create visual interest and vibrant patterns.
Take your time and enjoy the process! You can even practice your arrangement on a plate before transferring it to the tart.
6. Bake the Tart
Carefully place the assembled tart back in the preheated oven. Bake for another 20-25 minutes, or until the crust is deeply golden brown and the vegetables are tender-crisp. The ricotta filling should be heated through and slightly set.
7. Cool and Serve
Let the tart cool in the pan for a few minutes before carefully removing it from the tart pan. Serve warm or at room temperature. Garnish with extra fresh herbs, if desired. A drizzle of balsamic glaze after baking can also add a touch of sweetness and visual appeal.
Asparagus and Tomato Tart Recipe: Make-Ahead Prep
- Crust: The tart crust can be baked ahead of time (up to 2 days). Let it cool completely and store it in an airtight container at room temperature.
- Ricotta Filling: The herbed ricotta filling can be prepared up to 1 day in advance. Store it in an airtight container in the refrigerator.
- Vegetables: The cherry tomatoes can be halved and the asparagus trimmed a day ahead. Store them separately in airtight containers in the refrigerator. Toss them with olive oil and seasoning just before assembling the tart.
Assembly and Baking Ahead Directions
You can assemble the entire tart (with the ricotta filling and arranged vegetables) a few hours before baking. Cover it loosely with plastic wrap and refrigerate. Add about 5-10 minutes to the baking time if starting from cold.
Asparagus and Tomato Tart Recipe Storage Tips
- Leftovers: Store leftover baked tart in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, you can gently warm the tart in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also microwave individual slices, but the crust may lose some of its crispness.
Tips for Tart Perfection
- Thin Asparagus is Ideal: Thin asparagus spears are more flexible and easier to arrange into delicate shapes.
- Don’t Overcrowd: Leave a little space between your vegetable “flowers” to allow for even baking and prevent them from becoming too compressed.
- Consider a Glaze: A light brush of olive oil or balsamic glaze after baking can enhance the shine and flavor of the vegetables.
- Edible Flowers (Optional): For an extra touch of springtime beauty, scatter a few edible flowers like pansies, violas, or nasturtium petals over the tart after it has cooled slightly.
Final Thoughts About This Asparagus and Tomato Tart Recipe With Herbed Ricotta
Honestly, you guys, this Cherry Tomato and Asparagus Tart? It’s a winner! The light, creamy filling with that perfect hint of herbs just screams springtime. Whether you’re hosting a garden party, a sweet afternoon tea, a lovely brunch, or just want a tasty light meal, this recipe has you covered. And while a traditional tart shape is lovely, I’m all about that rustic, flatbread vibe for this one. It just feels so relaxed and inviting, don’t you think? Definitely give this one a try!
Have you tried making tarts with puff pastry before? What are your favorite fillings? Let’s chat more about it in the comments below.
Need some dessert tart ideas? Check out this post from Martha Stewart.
Thank you for visiting the blog today!
Enjoy your day! xo
Herbed Ricotta Tomato Tart Recipe with Asparagus Flowers
Equipment
- 1 Fork
Ingredients
- 1 Sheet Puff Pastry frozen
- 1 Large Egg Beaten, for the wash
- 15 oz ricotta cheese whole milk
- ¼ cup parmesan cheese grated
- 2 tbsp chives chopped
- 2 tbsp parsley chopped
- 1 tbsp thyme chopped
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 pinch red pepper flakes optional
- 1 pint Cherry tomatoes halved, multi colors
- 1 lb asparagus thin
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet with a parchment paper.
- Gently unfold the thawed puff pastry sheet on the prepared baking sheet. If it’s a large rectangle, you can leave it as is. If it’s folded, gently unfold it.
- If desired, create a slight border around the edge of the puff pastry (about 1 inch) by scoring a line with a knife, being careful not to cut all the way through. This will help the edges puff up nicely. You can also gently crimp the edges with a fork for a decorative look.
- Prick the bottom of the pastry all over with a fork (this prevents it from puffing up too much).
- Brush the edges of the pastry with the beaten egg wash.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, chives, parsley, thyme, minced garlic, salt, pepper, and red pepper flakes (if using). Stir everything together until well combined and creamy.
- Prepare the vegetable flowers: Cherry Tomatoes: Wash and halve the cherry tomatoes lengthwise.Asparagus: Snap off the tough ends of the asparagus. If the spears are thick, you can slice them lengthwise into thinner ribbons using a vegetable peeler or a sharp knife (this will make them more pliable for arranging). If they are thin, you can use them whole or cut them into shorter lengths (about 2-3 inches) depending on your desired “petal” size.
- In a bowl, toss the prepared cherry tomatoes and asparagus with 1 tablespoon of olive oil, salt, and pepper.
- Spread the herbed ricotta mixture evenly over the pre-baked tart crust.
- Arrange the flowers to your liking.
- Carefully place the assembled tart back in the preheated oven. Bake for another 20-25 minutes, or until the crust is deeply golden brown and the vegetables are tender-crisp. The ricotta filling should be heated through and slightly set.
- Let the tart cool in the pan for a few minutes before carefully removing it from the tart pan. Serve warm or at room temperature. Garnish with extra fresh herbs, if desired. A drizzle of balsamic glaze after baking can also add a touch of sweetness and visual appeal.
Nutrition
