Asaragus, pea, mint and ricotta tart

Making a savoury tart is the simplest thing in the world if you buy ready rolled puff pastry. Just a few ingredients arranged on top and 30 minutes in the oven will give you the perfect lunch or light supper dish. This version, inspired by a Jo Pratt recipe, is obviously ideal for springtime and the asparagus season.


  • Sheet of ready rolled puff pastry, approximately 350g
  • 250g ricotta cheese
  • 2 eggs, lightly beaten
  • 50g mix of grated parmesan and gruyere
  • 1 clove garlic, peeled and crushed
  • 250g asparagus 
  • 150g fresh peas or de-frosted frozen 
  • handful chopped mint
  • Olive Oil
  • S&P


  • Cuisine: Vegetarian
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Serves: 4


Heat the oven to 200°C/180°C fan/Gas 6. 

Unroll the puff pastry and sit it on a baking sheet lined with baking parchment. Prick the surface of the pastry in several places with a fork.

Put the ricotta, eggs, parmesan, gruyère, garlic, seasoning and mint in a large bowl and mix together. Spread over the pastry leaving a 1 cm border of uncovered pastry around the edge.

Arrange the asparagus and peas on the ricotta, drizzle with olive oil and season with S&P. Bake in the oven for 30 minutes or until the cheese mixture is beginning to turn golden. Serve with a green salad and a tomato salad.


This dish is just crying out for a glass of crisp Sauvignon Blanc, or alternatively a simple tumbler of elderflower pressé with ice and fresh mint.

  • Côte de Charme 2018 Sauvignon Blanc £9 M&S
  • Bottle Green Elderflower pressé £2.49 widely available