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So easy and look impressive, Asparagus, Ricotta and Mint Tartlets. Perfect for brunch, lunch, appetizer or snack. Individual tarts, made with homemade ricotta, fresh mint and store bought puff pastry.

A closeup showing asparagus sprigs on top of a puff pastry tartlet

We’re using bright fresh flavors because it’s spring and I’m sure those of you in the snowy parts of the world are looking forward to a good thawing out. Hoping that the weather is getting warmer where you are, I’m starting this lovely season off with a lovely, light recipe.

2 asparagus ricotta mint tartlets on a slate serving board

Isn’t this a pretty basket of fresh fruit and vegetables? These tartlets can be served for brunch or an appetizer for Easter dinner. 

A basket of fresh lemons, fresh mint and asparagus

The tartlets begin with store bought puff pastry. Store bought, because no one has the time to spend making it, and why should we. 1 sheet of pastry is cut into squares, scored 1/4 inch inside the edge and pricked with a fork. This prevents the inside of the tartlets from puffing up too much as you want a nice crust around the edge.

4 squares of puff pastry

The puff pastry is divided into squares. They are scored and a fork is used to poke holes. This prevents the inner part of the tartlets with the topping from rising and puffing up too much.

Perfectly brown and crispy puff pastry made into tartlets and topped with asparagus, ricotta and mint

They are baked for 5 minutes, just so the dough is not too raw when you add the toppings.  Homemade ricotta is mixed with lemon, parmesan and nutmeg which all complement the ricotta. Store-bought can also be used.

Homemade ricotta with crusty bread and a knife.

Pre-boiled asparagus spears are decoratively placed on top then the tartlets are baked until golden brown. When they come out of the oven they are garnished with fresh parmesan cheese and fresh mint. I told you they were easy.

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Yield: 4

Asparagus, Ricotta and Mint Tartlets

A square puff pastry tartlet topped with ricotta, mint and asparagus

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 16 spears fresh asparagus and cut to the fit the inside of the tart
  • 1 sheet frozen puff pastry, thawed according to package directions
  • 4 tablespoons fresh ricotta
  • Zest of 1/2 lemon
  • 1 tablespoon fresh Parmesan cheese
  • 4 grated fresh nutmeg
  • 1 egg, beaten with 1 teaspoon milk
  • 1 teaspoon fresh mint leaves, chopped

Instructions

  1. Preheat oven to 400°F/200°C.
  2. Bring a skillet 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.
  5. Line a large baking sheet with parchment paper. Set aside.
  6. Transfer the asparagus to the ice water to stop the cooking. Drain and transfer to a towel to pat dry.
  7. Roll out the puff pastry and cut into 4 even squares. My sheet measured 9 1/2 x 9 inches.
  8. Place the puff pastry squares onto the parchment lined baking sheet. Score with a sharp knife 1/4 inch around, don’t cut through. Use a fork to poke holes all over the inside of the tartlets. Bake for 5 minutes. Remove from the oven, if the centers are puffy, prick with a fork.
  9. To a small bowl mix well the ricotta, lemon zest, parmesan and nutmeg.
  10. Brush the edges of the pastry with the egg/milk mixture.
  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.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 216Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 64mgSodium 121mgCarbohydrates 24gFiber 3gSugar 11gProtein 7g
© Janette
Cuisine: American / Category: Appetizers