This Asparagus Ricotta Tart with Hollandaise Sauce is the perfect way to bid adieu to asparagus season and the perfect dish to serve at your next brunch: bright, rich, and easy to put together, it’s simple but far from boring.
I love the kind of dish that’s forgiving and easy to assemble, which this asparagus ricotta tart is all about. And because it’s so simple, we want to make sure the asparagus remains the star of the show.
For that, we’re pairing it with bright, acidic flavors to complement its natural sweetness: garlic and lemon. Then we’re adding balsamic vinegar for umami and depth.
To round it all out and add a touch of richness, we’re serving it with an olive oil hollandaise sauce: just healthy enough to justify the effort, but a fun twist that adds a nice peppery, fruity profile.
Key Ingredients in Asparagus Ricotta Tart
This tart is proof that you can do so much with so little. Although the hollandaise is technically optional, it adds a nice rich and acidic layer to the tart, making it perfect for an outdoor brunch.
Ricotta: the base of the tart, ricotta’s mild flavor allows the asparagus to remain the focal point while adding richness and moisture. Whipping the ricotta creates a lighter texture that spreads easily over the puff pastry. You can also make your own ricotta from scratch!
Lemon: brings acidity and brightness to the tart that balances the asparagus’ natural sweetness, offering a sharp, fresh contrast. It also helps balance the richness of both the ricotta and hollandaise sauce.
Garlic: adds a savory backbone without overpowering the other ingredients. Its pungency mellows as it cooks, giving the tart a subtle depth that complements both the asparagus and ricotta.
Balsamic Vinegar: a little bit more acidity, sweetness, and umami. A small amount helps balance the richness of the dairy components while adding complexity to an otherwise simple combination of ingredients.
Asparagus: the centerpiece of the tart, its grassy flavor and natural sweetness stand up well to rich ingredients like ricotta and hollandaise. Don’t bother peeling the spears, as you want them to remain thick and hold their shape during baking.
FAQs
Can I make this asparagus tart ahead of time? Yes. The tart can be baked several hours ahead and served at room temperature, although I find it best to assemble, store in the freezer, and bake right before serving. Prepare the hollandaise shortly before serving.
What can I serve with asparagus ricotta tart? A light green salad, smoked salmon, and a fried or poached egg are all great options.
Can I use another cheese? Goat cheese, mascarpone, or whipped feta can replace the ricotta.
Olive Oil Hollandaise Sauce
A traditional hollandaise sauce is made entirely with butter. Butter is, in fact, the building block of hollandaise: it provides that signature creamy texture and silky mouthfeel. This version, made with both butter and olive oil, creates a lighter sauce with a peppery, fruity flavor that pairs particularly well with asparagus and other spring vegetables.
As you vigorously whisk the butter into the egg yolks, its fats are suspended in the liquid, creating a thick, stable emulsion. Using olive oil creates an equally smooth sauce while also adding a fun twist.
I actually prefer to use ghee in lieu of butter if I have it on hand. Since it’s already clarified, it creates a stable emulsion that is less likely to break than one made with regular butter while adding a subtle nutty flavor.
Another deviation from the classic is the temperature of the butter. Traditional hollandaise calls for melted butter for easier incorporation, but I find it annoying to dirty another dish just for that. Instead, we’re using cold butter cut into small cubes.
Let the cubes sit at room temperature while you get your mise en place in order, and by the time you’re ready to make the sauce, they’ll be ready to go. Drop them in one at a time, whisking vigorously until the sauce is glossy and thick.
Drizzle in more olive oil if you’d like a more pourable consistency.
More Spring & Summer Recipes
Spring Chicken Salad: a simple salad that combines roast chicken with crisp seasonal vegetables and a bright vinaigrette. An easy and light weeknight lunch or dinner that highlights the season’s best produce.
Tomato Bread Salad with Basil Oil: a super flavorful salad built around summer tomatoes, crusty bread, and basil oil. As the bread absorbs the juices from the tomatoes and dressing, it soaks up all that flavor while remaining crisp and crunchy.Â
Strawberry Orange Layer Cake: a gorgeous cake that combines summer strawberries with the fresh, citrusy notes of orange. The two fruits complement each other naturally, creating a cake that belongs on any spring and summer dessert table.
Sparkling Ginger Lemonade: balancing the tartness of fresh lemon juice with the gentle heat of a homemade ginger syrup, this bright lemonade is finished with sparkling water, making it the perfect drink for a hot summer day.
Asparagus Ricotta Tart with Hollandaise Sauce
Ingredients
- ¾ cup ricotta
- Zest of 1 lemon
- 2 cloves garlic, thinly sliced
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed
- Flaky salt and black pepper
- 1 sheet puff pastry
- 1 egg, beaten
Olive Oil Hollandaise Sauce:
- 2 egg yolks
- 2 tbsp lemon juice
- 2 tsp water
- 4 tbsp cold ghee or unsalted butter, cut into cubes
- 4 tbsp extra virgin olive oil
- ¼ tsp cayenne pepper
- Salt
For Garnishing:
- Radishes, thinly sliced
- Chives, finely chopped
Instructions
- Preheat the oven to 400°F.
- Add the ricotta to a medium bowl. Using a whisk, whip it with the lemon zest, salt, and pepper until light and fluffy. Set aside.
- Add the garlic, balsamic vinegar, and olive oil to a shallow bowl. Season with salt and pepper. Add the asparagus and toss to coat.
- Roll out the puff pastry and place it on a parchment-lined baking sheet. Use a knife to lightly score a 1-inch border around the pastry, being careful not to cut all the way through. This edge will puff during baking.
- Spread the whipped ricotta over the center of the pastry, leaving the border clear. Arrange the asparagus in a single layer over the ricotta. Drizzle the remaining balsamic mixture over the asparagus.
- Brush the edges with the beaten egg and sprinkle with flaky salt. Bake until the tart is deeply golden, and the bottom is crisp and golden, 25-30 minutes.
- Meanwhile, make the hollandaise sauce: Fill a small saucepan with 1 inch of water and bring it to a gentle simmer, then lower the heat to minimum.
- Find a heat-proof bowl that fits snugly on top without touching the water. Combine the egg yolks, lemon juice, and water in the bowl and place it over the simmering water. Whisk vigorously and constantly until the eggs turn pale yellow and thicken (about 1-2 minutes).
- Add the butter cubes one at a time, whisking constantly, until fully melted and emulsified.
- Slowly drizzle in the olive oil while whisking constantly until creamy and thick. For a more pourable consistency, continue whisking in olive oil until the sauce reaches your desired texture.
- Remove the bowl from the heat. Whisk in cayenne pepper and salt.
- Garnish the tart with thinly sliced radishes and chives. Serve with hollandaise sauce.
Video
@heythereannao puff pastry + ricotta + asparagus + olive oil hollandaise = making the most of asparagus season 🌿
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