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Asparagus Ricotta Mint Tarts are the easiest, delightful bite-sized appetizers. Asparagus spears, creamy ricotta cheese, and the refreshing flavor of fresh mint and lemon zest are all nestled on top of flaky pastry squares.

Square tarts made with puff pastry, ricotta, asparagus and mint

The arrival of spring also brings fresh asparagus season, offering these individual tarts that boast vibrant colors and visually stunning presentations, all thanks to their bright, fresh flavors. 

Pre-boiled Asparagus

Briefly cook the asparagus in a medium pot of salted water before adding them to the tarts and baking. Immediately cool them in ice water to halt the cooking process and preserve their vibrant green color. Avoid leaving them in the water for too long, as they can become waterlogged. Always remember to drain asparagus well and ensure they are thoroughly dry before adding to the tarts.

Brown, baked puff pastry tarts

Asparagus Ricotta Tarts

A creamy ricotta mixture with lemon, Parmesan cheese, and nutmeg serves as a versatile spread for savory tarts like these, as it acts as a tasty adhesive for the toppings. Personally, I prefer making my own Easy Ricotta (below), though any favorite variety works well.

A knife cutting into homemade ricotta

Easy Puff Pastry

Start by using your favorite store-bought puff pastry. Cut the pastry dough into squares, then brush them with beaten egg. Bake the squares until they turn a beautiful golden brown. Once baked, you can add the toppings of your choice. Adjust the size of the tarts according to the size of your puff pastry sheets.

To prepare the puff pastry tart bases for baking, score them just inside the edge and will puff to create a crust. Then, use a fork to poke the inside so that the center doesn’t rise and becomes a bed for the toppings. See picture below.

4 squares of puff pastry on a cutting board

Small or Large Spring Tarts

I love the individual servings of small tartlets, but you can also create one large tart. Just ensure you have a baking sheet or tray that’s large enough to accommodate it.

When is Asparagus Season?

Asparagus season occurs during spring time and typically spans from late February to late June. Although asparagus may be available all-year round in some regions, spring is considered the best time of year for this vegetable.

A basket of fresh asparagus, lemons and fresh mint

Asparagus Tart Serving Suggestion

These tarts can be served for brunch or as an appetizer during Easter brunch, lunch, or dinner. They are best served at room temperature, which means you can take them on picnics or enjoy them as a perfect lunch while dining al fresco.

This recipe yields 4 tarts.

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4 asparagus spears on top of ricotta and golden brown puff pastry
Yield: 4

Asparagus Ricotta Mint Tarts

A closeup of a small asparagus tart

Crispy puff pastry squares are topped with ricotta, mint, lemon and asparagus

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 16 spears fresh asparagus, woody ends trimmed
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 4 tablespoons fresh ricotta
  • 1 tablespoon Parmesan cheese, grated
  • 1 teaspoon lemon zest, grated
  • Small pinch of grated nutmeg
  • 1 egg, beaten
  • 1 teaspoon fresh mint leaves, chopped

Instructions

  1. Preheat oven to 400°F/200°C.
  2. Bring a pan (large enough for the asparagus) of water to a boil, add salt so it takes like ocean water.
  3. Fill a large bowl with water and ice.
  4. Cook the asparagus 2-5 minutes depending on the thickness until they are bright green and tender. Remove and add immediately to the ice water to stop cooking. Remove immediately after cooled and dry on a towel. Set aside.
  5. Line a large baking sheet/tray with parchment paper. Set aside.
  6. Roll out the puff pastry and cut into 4 even squares. My sheet measured 9 x 9 inches (23 x 23 cm).
  7. Place the puff pastry squares onto the parchment lined baking sheet. Score with a sharp knife ¼-inch (½ cm) in from the edge all around, don’t cut all the way through. Use a fork to poke holes all over the inside of the tartlets. This step helps keep the center from puffing up and allows the edge to puff up.
  8. Brush the edges of the pastry with the egg mixture.
  9. Place the pastry in the oven and bake for 5 minutes. Remove from the oven, if the centers are puffy, poke with a fork so they will deflate. This step is to just slightly cook the center of the dough so it is not raw before adding the ricotta.
  10. To a small bowl mix the ricotta, Parmesan, lemon zest, and nutmeg.
  11. Spread 1 tablespoon of the ricotta mixture onto each of the tartlets, but not on the edges. Place 4 asparagus spears decoratively on each tartlet.
  12. Bake for 10 minutes until the edges are golden brown.
  13. Sprinkle with grated Parmesan cheese and chopped mint. Serve room temperature.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 80Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 67mgCarbohydrates 7gFiber 1gSugar 1gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Appetizers