This French Asparagus Tart recipe combines tender asparagus with ricotta, eggs and Parmesan in a crisp shortcrust pastry. Lightly seasoned with black pepper and nutmeg, it bakes into an elegant savory tart that works well for brunch, lunch or a light dinner.

Watch how to make French Asparagus Tart

Ingredients

• 230 g (½ lb) shortcrust pastry, rolled into a 33 cm (13-inch) circle
• About 250 g (½ lb) asparagus spears, or as needed to fill the tart
• 125 g (½ cup) ricotta cheese
• 3 large eggs
• 100 g (1 cup) Parmesan cheese, grated
• Salt and freshly ground black pepper, to taste
• A pinch of freshly grated nutmeg

Instructions

Prepare the asparagus

If the asparagus is already tender, skip this step.

If it is still a little firm, cook it in boiling salted water for about 5 minutes, or until bright green and just tender.

Drain and rinse under cold running water to stop the cooking, then set aside.

Make the filling

In a bowl, combine the ricotta, eggs, and grated Parmesan.

Season with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg.

Mix until combined. Do not worry if the filling remains slightly lumpy.

Prepare the tart

Preheat the oven to 190°C / 375°F, or 170°C / 340°F fan.

Trim the asparagus spears so they fit from the center of the pie dish to the edge.

Line the dish with the shortcrust pastry, pressing it gently into place.

Arrange the asparagus

Arrange the asparagus spears over the pastry in a radial pattern.

Chop any remaining asparagus into small pieces and scatter them into the gaps between the spears.

Add the filling

Spoon or pour the ricotta mixture evenly over the asparagus.

Spread it gently so the filling is distributed evenly around the spears.

Bake the tart

Bake for 15 to 20 minutes, or until the filling is set and the top is lightly golden.

Remove from the oven and allow the tart to cool slightly before slicing and serving.

Recipe Notes

Do not overcook the asparagus

If the asparagus needs blanching, cook it only until bright green and just tender. It will continue cooking in the oven, so overcooking it beforehand can make it too soft.

Keep the filling simple

The ricotta mixture does not need to be perfectly smooth. A slightly lumpy texture is completely fine and will set as the tart bakes.

Trim the asparagus to fit the dish

Cut the spears so they reach neatly from the center toward the edge of the tart. Any trimmed pieces can be chopped and scattered into the gaps so nothing is wasted.

Watch the tart near the end

Ovens vary, so start checking around the 15-minute mark. The tart is ready when the filling is set and the top is lightly golden.

Let it cool slightly before slicing

Resting the tart for a few minutes after baking helps the filling firm up and makes it easier to cut into clean slices.

Learn more about French Asparagus Tart

Want to learn more about the dish, its flavors, variations and place in French food culture? Read our guide to French Asparagus Tart.