It’s springtime in our kitchen, and honestly, nothing screams the season of renewal quite like the vibrant flavors of fresh peas and asparagus. This Spring Pea and Asparagus Tart has become an instant family favorite. The flaky, buttery crust gives way to a creamy, savory filling bursting with the sweetness of spring peas and the delicate earthy notes of asparagus. Even my picky eaters, who usually wrinkle their noses at anything green, devoured slice after slice. It’s surprisingly easy to put together, perfect for a light lunch, a sophisticated brunch, or even a delightful light dinner. The bright colors and fresh tastes make it a guaranteed crowd-pleaser, and it’s been requested at every gathering since I first baked it. Trust me, this tart is spring in every bite, and you’ll want to make it again and again.
Ingredients
- Puff Pastry: 1 sheet, store-bought, provides a light, flaky, and convenient base for the tart. Look for all-butter puff pastry for the best flavor.
- Asparagus: 1 pound, fresh, trimmed, brings a tender, slightly sweet, and grassy flavor that is quintessential spring. Choose firm, bright green spears with tightly closed tips.
- Fresh or Frozen Peas: 1 cup, shelled if fresh, adds a burst of sweetness and vibrant green color, perfectly complementing the asparagus. If using frozen, thaw them slightly before use.
- Ricotta Cheese: 1 cup, whole milk, forms the creamy and rich base of the filling. Whole milk ricotta offers a superior texture and flavor compared to part-skim.
- Eggs: 2 large, bind the filling ingredients together and create a custard-like texture when baked, adding richness and structure.
- Parmesan Cheese: ½ cup, grated, provides a salty, nutty, and savory depth to the filling. Freshly grated parmesan is highly recommended for the best flavor.
- Lemon Zest: 1 teaspoon, from a fresh lemon, brightens the flavors of the tart with a zesty and aromatic touch, enhancing the spring freshness.
- Fresh Herbs (Mint, Dill, Chives): ¼ cup, combined, chopped, such as mint, dill, and chives, infuse the tart with fresh, herbaceous notes that perfectly complement the spring vegetables. Feel free to use your favorite combination.
- Olive Oil: 2 tablespoons, extra virgin, used for sautéing the asparagus and adds a fruity and peppery flavor, enhancing the overall taste profile.
- Salt and Black Pepper: To taste, essential seasonings to enhance all the flavors of the tart, balancing the sweetness and savory notes.
Instructions
- Preheat the Oven and Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). While the oven is preheating, gently unfold the sheet of puff pastry on a lightly floured surface. If your puff pastry is frozen, ensure it is thawed according to package instructions but still cold to the touch. Slightly roll out the pastry to even it out and make it a little thinner if desired, but be careful not to overwork it. This helps create a crispier crust.
- Prepare the Asparagus: Wash and trim the woody ends of the asparagus spears. You can snap them off where they naturally break, usually the bottom third. Cut the asparagus into 1-inch pieces. Smaller pieces will cook more evenly in the tart and be easier to eat.
- Sauté the Asparagus: Heat olive oil in a large skillet over medium heat. Add the chopped asparagus and sauté for 3-5 minutes, or until it turns bright green and slightly tender-crisp. Don’t overcook the asparagus at this stage, as it will continue to cook in the oven. Season lightly with salt and pepper while sautéing to enhance its flavor. Remove the asparagus from the skillet and set aside to cool slightly.
- Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, lemon zest, chopped fresh herbs (mint, dill, and chives), salt, and black pepper. Mix well until all ingredients are thoroughly combined and the mixture is smooth and creamy. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon zest to your preference.
- Assemble the Tart: Place the puff pastry onto a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier. If desired, score a border about ½ inch from the edge of the pastry, being careful not to cut all the way through. This creates a raised edge when baked. Prick the base of the pastry inside the scored border several times with a fork. This helps prevent the pastry from puffing up too much in the center during baking.
- Spread the Ricotta Filling: Spread the ricotta mixture evenly over the puff pastry, staying within the scored border if you made one. Ensure the filling is distributed in a smooth, even layer for consistent baking.
- Arrange the Asparagus and Peas: Scatter the sautéed asparagus pieces and peas evenly over the ricotta filling. Distribute them in an attractive pattern, if desired, ensuring they are spread across the entire surface of the tart for a balanced flavor in each bite. Gently press the vegetables into the ricotta filling to help them adhere during baking.
- Bake the Tart: Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the filling is set and lightly golden on top. The edges of the pastry should be nicely browned and crisp. Keep an eye on the tart towards the end of baking to prevent over-browning.
- Cool Slightly and Serve: Remove the tart from the oven and let it cool on the baking sheet for a few minutes before slicing and serving. Cooling slightly allows the filling to set further and makes it easier to slice and serve. Garnish with extra fresh herbs or a sprinkle of Parmesan cheese, if desired, before serving. Serve warm or at room temperature.
Nutrition Facts
(Per Serving, approximate, based on 6 servings)
- Calories: Approximately 350 kcal – Provides a moderate amount of energy, suitable for a light meal or side dish.
- Protein: Approximately 15g – Contributes to muscle building and satiety, thanks to the ricotta cheese and eggs.
- Fat: Approximately 20g – Includes healthy fats from olive oil and ricotta, essential for nutrient absorption and flavor.
- Carbohydrates: Approximately 30g – Provides energy, mainly from the puff pastry and vegetables, with some fiber.
- Fiber: Approximately 3g – Supports digestive health, coming from asparagus and peas.
Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Preparation Time
- Prep Time: 20 minutes – Includes time for vegetable preparation, making the filling, and assembling the tart. Quick and efficient, making it suitable for weeknight cooking.
- Cook Time: 20-25 minutes – Baking time in the oven until golden brown and cooked through. Relatively short baking time, making it a relatively fast dish to prepare overall.
- Total Time: Approximately 40-45 minutes – From start to finish, including both preparation and cooking, a reasonably quick and easy recipe.
How to Serve
This Spring Pea and Asparagus Tart is incredibly versatile and can be served in numerous delightful ways:
- Brunch Star:
- Serve warm alongside a fresh fruit salad and a light yogurt parfait for a complete and elegant brunch spread.
- Pair with mimosas or sparkling cider for a celebratory touch.
- Offer alongside other brunch favorites like scrambled eggs or smoked salmon for a more substantial meal.
- Light Lunch Delight:
- Enjoy a slice of the tart with a simple green salad dressed with a lemon vinaigrette for a refreshing and balanced lunch.
- Serve with a light soup, such as a chilled cucumber soup or a creamy tomato soup, for a more filling midday meal.
- Pack slices for a sophisticated picnic lunch, as it holds well at room temperature.
- Elegant Dinner Side:
- Accompany grilled chicken, fish, or lamb as a flavorful and visually appealing side dish.
- Pair with roasted vegetables like bell peppers or zucchini for a vegetarian-friendly dinner.
- Serve alongside a simple pasta dish for a more substantial meal.
- Appetizer or Snack:
- Cut into smaller squares or rectangles to serve as elegant appetizers at a party or gathering.
- Offer at room temperature for easy snacking throughout the day.
- Garnish with a drizzle of balsamic glaze for an extra touch of flavor and visual appeal.
- Temperature Options:
- Warm: Serve immediately after baking for the flakiest crust and warmest flavors.
- Room Temperature: Enjoy at room temperature, as the flavors meld beautifully and it becomes even more convenient to serve.
- Slightly Chilled: While best warm or at room temperature, it can also be enjoyed slightly chilled, particularly on a warm day.
Additional Tips for the Perfect Spring Pea and Asparagus Tart
- Quality Puff Pastry Matters: Opt for an all-butter puff pastry if possible. It provides a richer flavor and superior flakiness compared to pastry made with vegetable shortening. The quality of the pastry significantly impacts the overall taste and texture of the tart.
- Fresh is Best, but Frozen Works Too: While fresh asparagus and peas are ideal for spring, good quality frozen peas are a perfectly acceptable substitute, especially if fresh peas are not in season or readily available. Just ensure frozen peas are thawed and drained well before adding to the tart.
- Don’t Overcook the Asparagus: Sauté the asparagus just until it turns bright green and is slightly tender-crisp. Overcooked asparagus will become mushy and lose its vibrant color and flavor. It will continue to cook in the oven, so aim for slightly undercooked at the sautéing stage.
- Customize Your Herbs: Feel free to experiment with different fresh herbs based on your preferences and what you have available. Tarragon, parsley, or basil can also be delicious additions or substitutions for mint, dill, or chives. A mix of herbs often provides the most complex and interesting flavor profile.
- Add a Touch of Garlic: For a deeper savory flavor, consider adding a clove of minced garlic to the skillet when sautéing the asparagus. Garlic complements the flavors of both asparagus and peas beautifully and adds another layer of complexity to the tart.
- Make it Ahead of Time (Partially): You can prepare the ricotta filling and sauté the asparagus ahead of time, even a day in advance. Store them separately in the refrigerator. Assemble and bake the tart just before serving for the freshest results. This is a great time-saver if you’re preparing for a gathering.
- Prevent a Soggy Bottom: To ensure a crisp bottom crust, you can blind bake the puff pastry for about 10 minutes before adding the filling. Line the pastry with parchment paper and fill with pie weights or dried beans to prevent it from puffing up too much during pre-baking. Remove the weights and paper before adding the filling.
- Get Creative with Cheese: While ricotta and Parmesan are classic choices, you can experiment with other cheeses. Consider adding a layer of creamy goat cheese under the ricotta for tanginess, or incorporate Gruyère or Fontina for a nutty and melty texture. A blend of cheeses can add extra depth of flavor.
Frequently Asked Questions (FAQ) about Spring Pea and Asparagus Tart
Q1: Can I use frozen puff pastry for this recipe?
A: Yes, absolutely! Store-bought frozen puff pastry is a convenient and excellent option for this tart. Just make sure to thaw it according to package directions before using, but keep it cold until you are ready to assemble the tart. All-butter puff pastry will yield the best flavor and flakiness.
Q2: Can I substitute fresh peas with canned peas?
A: While fresh or frozen peas are recommended for their superior texture and flavor, you can use canned peas in a pinch. Be sure to drain and rinse canned peas thoroughly before adding them to the tart. Keep in mind that canned peas are softer and may not hold their shape as well as fresh or frozen peas.
Q3: How long does the Spring Pea and Asparagus Tart last?
A: This tart is best enjoyed fresh, on the day it is baked. However, leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The pastry may soften slightly upon refrigeration, but it will still be delicious. Reheat gently in a low oven or enjoy cold or at room temperature.
Q4: Can I make this tart ahead of time?
A: You can prepare components of the tart ahead of time. The ricotta filling and sautéed asparagus can be made up to a day in advance and stored separately in the refrigerator. Assemble and bake the tart just before serving for the best texture and flavor. Baking it fresh is highly recommended for optimal results.
Q5: What if I don’t have ricotta cheese? Can I use another cheese?
A: If you don’t have ricotta, you can substitute it with other creamy cheeses like mascarpone, crème fraîche, or even a smooth cottage cheese (ensure it is well drained and blended for a smoother texture). Each of these will impart a slightly different flavor profile, but they can all work as creamy bases for the filling.
Q6: Can I add other vegetables to this tart?
A: Yes, feel free to customize the tart with other spring vegetables! Consider adding thinly sliced zucchini, leeks (sautéed until soft), or artichoke hearts. Just ensure any additional vegetables are pre-cooked or thinly sliced to ensure they cook through in the baking time.
Q7: Is this tart vegetarian? Can it be made vegan?
A: Yes, as written, this Spring Pea and Asparagus Tart is vegetarian. To make it vegan, you would need to substitute the puff pastry with a vegan puff pastry, replace the ricotta cheese with a vegan ricotta alternative (made from nuts or tofu), and use a flax egg or other vegan egg substitute to bind the filling. Vegan Parmesan cheese can also be used.
Q8: How can I prevent the tart from getting soggy on the bottom?
A: To prevent a soggy bottom crust, ensure the puff pastry is baked on a preheated baking sheet. You can also blind bake the pastry for about 10 minutes before adding the filling (as mentioned in the tips). Pricking the pastry base with a fork also helps to prevent excessive puffing and sogginess. Avoid adding too much moisture to the filling.
