This easy courgette and asparagus is so easy to make and tastes so good, that it's hard to believe it takes just minutes to prepare.
Fresh asparagus spears sit on a bed of courgettes and leeks and are covered with a creamy ricotta cheese mixture.
You will love this tart because
This courgette and asparagus tart is so easy to make, and tastes delicious both hot and cold. It's ideal for a mid-week summer meal, lunch box, picnic, or alfresco eating.
It's also special enough to serve at a dinner party either as a starter or as a main course.
Being meatless the tart can easily be adapted to serve to those following a vegetarian diet, just use a vegetarian cheese in place of the parmesan which is not suitable as it contains animal rennet.
Ingredients
Puff pastry – ready rolled pastry saves time and is perfect for this recipe.
Butter
Oil – I like to use cold-pressed rapeseed or olive oil but any neutral cooking oil is fine.
Leek – This gives a mild onion like flavour which is not too dominating.
Courgette (zucchini)
Thin fresh asparagus spears
Ricotta cheese
Eggs – large or medium
Milk
Salt and freshly ground black pepper and grated nutmeg – to season
Parmesan cheese – or any hard strong flavoured cheese, finely grated
Scroll down for quantities and full printable recipe at the bottom of this post.
How to make the tart step by step
Made with ready-rolled puff pastry sheet this tart really couldn't be easier. You don't even need a rolling pin!
To make the pie crust you simply score a border around the edge by cutting about halfway through the pastry then score a diamond pattern on the border to make it look pretty. But hey, you can even skip the 2nd part and leave the border plain if you want.
Next, prick the centre of the pastry all over with a fork to prevent it from puffing up unevenly. Then to ensure the pastry is deliciously crisp and flaky the pastry case is then part-baked.
Part baking ensures that your tart does not have a soggy bottom.
While the pastry crust is cooking the courgettes and leeks are lightly sautéed in a frying pan before piling into the centre of the par-cooked pastry tart case and topped with the asparagus spears.
The vegetables are then topped with a mild creamy-textured ricotta cheese mixture and sprinkled with a little Parmesan cheese before baking.
Cook's Tip
How to prepare asparagus
Thin asparagus spears need little preparation. Simply trim or break off the very bottom of the stem to remove the base which can be a little woody. The point to trim or break can be found by carefully bending the spears - there is a natural point on the stem where it will easily snap.
For thicker stems use a vegetable peeler, to remove the outer layer of the stem, from the base to about halfway up the spear.
To serve
The tart is delicious served warm straight from the oven, but also fabulous served cold making it ideal for picnics or lunch boxes. Serve on its own or with a side salad.
For a more substantial meal you could add some boiled new potatoes or try with this Piquant potato salad
Hints, Tips and Variations
- I used a sheet of ready-rolled puff pastry as this is what is sold in my local convenience store and it is certainly convenient to use for this dish. You can also use regular puff pastry and roll it yourself. Roll out into a rectangle or square about the thickness of a £1 coin.
- I scored the edges with a diamond pattern but you can omit this step if preferred.
- You can glaze the border with some beaten egg to give a shiny finish to the pastry when baked.
- Take care when pressing down the centre, I did it with my hands but it can be a bit hot (I have developed asbestos fingers over the years). Use a palette knife or a fish slice.
- Replace the ricotta with crème fraîche or double cream (in which case you should omit the milk).
- Use gruyere instead of Parmesan.
- Replace the asparagus with thin baby carrots.
Easy courgette and asparagus tart with ricotta cheese
Equipment
- baking sheet
- sharp knife
- fork
- frying pan
- mixing bowl
Ingredients
- 375 g puff pastry ready rolled
- 15 g butter
- 1 tablespoon cold pressed rapeseed oil
- 1 leek washed, trimmed and sliced
- 1 Courgette (zucchini) sliced
- 250 g thin asparagus spears trimmed
- 250 g ricotta cheese
- 2 eggs
- 2 tablespoons milk
- salt and freshly ground black pepper
- pinch grated nutmeg
- 3 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. pastry sheet or roll out pastry and Place on a baking sheet.
- Score a 2cm (1 inch)/ border around the edge of the pastry cutting about halfway through the pastry. Gently score a diamond pattern on the border if desired.
- Prick the centre of the pastry all over with a fork, then bake in the preheated oven for 10 minutes.
- While the pastry is part baking, melt 15g (½oz) butter with 1 tablespoon oil and gently sauté one sliced courgette and one sliced leek for about 5 minutes until just beginning to soften and colour.
- Once the pastry is ready remove from the oven and carefully press down the centre of the pastry to form a pastry case. Spread the leeks and courgettes over the base and arrange 250g (9oz) asparagus on top.
- Place 250g (9oz) ricotta in a bowl with 2 eggs and 2 tablespoons milk. Season with salt, pepper and a pinch of nutmeg. Beat together with a fork until well combined. Spoon over the vegetables and sprinkle the top with 3 tablespoons of grated parmesan.
- Bake for 20-25 minutes until the filling is set and the top is just turning golden. Allow to cool for a few minutes before serving hot, or cool completely and serve cold.
Notes
- I used a sheet of ready-rolled puff pastry as this is what is sold in my local convenience store and it is certainly convenient to use for this dish. You can also use regular puff pastry and roll it yourself. Roll out into a rectangle or square about the thickness of a £1 coin.
- Take care when pressing down the centre, I did it with my hands but it can be a bit hot (I have developed asbestos fingers over the years). Use a palette knife or a fish slice.
Corina
It looks absolutely delicious and a great way to serve all the asparagus that's in season right now. I love how easy it is and it's definitely making me want to put some puff pastry on my shopping list for next week! Thank you so much for sharing with #CookOnceEatTwice
Jacqueline Bellefontaine
I would Corina. It is possibly the easiest tart I have ever made and yet it tastes so delicious.
Julie McPherson
Hmm, such a delicious way to use asparagus. Would be perfect for a picnic or light lunch. Commenting as BritMums Baking Round-up Editor.
Jacqueline Bellefontaine
Thanks Julie. It is certainly a recipe I shall be making again this asparagus season.