Asparagus, lemon & ricotta tart

Asparagus, lemon & ricotta tart

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(3 ratings)

Prep: 30 mins Cook: 40 mins Plus chilling


Serves 10
A sophisticated vegetarian option for dinner guests

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal497
  • fat41g
  • saturates21g
  • carbs25g
  • sugars2g
  • fibre2g
  • protein9g
  • salt0.35g
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  • 500g pack shortcrust pastry
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 4 egg, plus 1 egg yolk



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400ml double cream
  • 2 lemon, zest only



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 x 250g packs asparagus, ends trimmed



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 140g ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • sea salt flakes, to serve


  1. Roll out the pastry on a lightly floured surface to a circle roughly 35cm in diameter. Use the rolling pin to pick up the pastry, then drape it over a 27cm deep, loose-bottomed tart tin. Press the pastry into the sides, then prick the base with a fork. Cover with cling film, then chill in the fridge for at least 30 mins.

  2. Heat oven to 200C/fan 180C/gas 6. Unwrap the tart and line with baking parchment and baking beans. Cook on a baking sheet for 10-15 mins, until just starting to firm up. Beat 1 of the eggs. Remove the beans and baking parchment, then lightly brush the tart all over with the beaten egg. Cook for another 5-10 mins until the pastry is golden and crisp all over, then leave to cool.

  3. Reduce the oven to 180C/fan 160C/ gas 4. Whisk together the remaining eggs, then pour in the cream and lemon zest and whisk until well combined. Season with salt and pour into a large jug. Pour the cream mixture into the tart case, then arrange the asparagus spears on top. Dollop over teaspoonfuls of ricotta and sprinkle with the mint, then carefully slide into the oven. Cook for 25-30 mins until the quiche is set with just the faintest wobble in the middle. Leave to cool at least 10 mins before serving either warm or at room temperature, sprinkled with salt flakes.

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Comments (8)

mixgently's picture

This was lovely. Zesty lemon and light asparagus..summery and tasty. For added flavour I blanched the asparagus for 4 minutes, cut the bottom couple of cms off the stalks which I then blitzed and added to the cream mix ( this gives it a bit of added flavour and colour). Its quite an 'eggy' mix and due to quantities I had to do half cream, half milk which worked well. Partner, who is French, pronounced it delicious! V. easy to make but like others I did need to cook it considerably longer than the recipe states. I served it with new pots and a green salad.

coconutsugarpixie's picture

going to try this, but instead of cream I will use coconut cream.

traciekan's picture

Absolutely delicious served with a tarty feta and beetroot salad and every one loved it didnt change anything!

shinnell's picture

It looked great but was just too sickly for me - too creamy and didn't much like the texture.

heyerart's picture

we really enjoyed this dish and it was so easy

marsnico's picture

Forgot to give a rating!!

marsnico's picture

Really nice & light-despite all the cream!! I also cooked mine for slightly longer. Will definitely make again as it was lovely.

nevynevster's picture

I made this for a buffet lunch for guests. It was very tasty and looked good but the cooking time was not sufficient and I had to put it back in the oven for a further 15 mins to make sure it was properly cooked.

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