Asparagus Ricotta Tart with Hollandaise Sauce
Creamy ricotta, crisp asparagus, and rich hollandaise come together in this tart that works equally well as part of a brunch spread, a light lunch, or a simple dinner alongside a green salad.
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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