Recipes // Side Dishes // Asparagus, Mint, and Ricotta Tartlets

Asparagus, Mint, and Ricotta Tartlets


Makes 4


  • 1 sheet of ready-rolled all-butter puff pastry
  • 8 oz ricotta
  • 3/4 cup Parmesan cheese, finely grated
  • finely grated rind of 1 lemon
  • 8 asparagus spears
  • olive oil, for brushing
  • sea salt and freshly
  • ground black pepper
  • mint leaves, to serve


  1. Preheat the oven to 400˚F.
  2. Line a baking sheet with nonstick parchment paper.Cut out four rectangles, each 5 × 21/2 in, from the pastry sheet and place them on the baking sheet.
  3. Score a 1/2 in border on each rectangle.

  4. Put the ricotta, Parmesan, lemon rind, salt, and pepper into a bowl and stir to combine.

  5. Spoon the mixture on to the pastry and top each tart with two asparagus spears.

  6. Brush the pastry borders with oil and cook in the oven for 12–15 minutes or until the pastry is puffed and golden.

  7. Serve with a couple of mint leaves on top.

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