These quick, easy, and elegant Ricotta Asparagus Tartlets are the perfect welcome to spring and a gorgeous finger food idea for spring picnics.
Like my Asparagus Galette, this charmingly rustic dish has all spring vibes. It’s also a lovely spring dish for an Italian picnic.
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Why This is a Great Spring Recipe
Creamy ricotta, crisp seasonal asparagus, flakey pasty, and salty prosciutto—this asparagus puff pastry tart looks and tastes more impressive than it is to make. I use frozen rolls of puff pastry to keep it simple, and the rest comes together very quickly – they’re ready in under an hour. I love simple picnic finger food that also looks great.
This dish can be served hot or cold and is equally good for a brunch picnic as a lunch. It’s also the perfect seasonal nod for Easter picnic menus.
Tip: If you want to serve it warm, see my tips for keeping food warm for a picnic to ensure it arrives warm and flakey.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Prosciutto: I like the saltiness of the prosciutto on this tart, but you can leave it out altogether for a vegetarian version. You could also top with small pieces of crispy bacon or pancetta for a smokier flavor, or try smoked salmon for a pescatarian option that complements the asparagus well.
Balsamic Reduction: The honey mustard balsamic reduction finishes the tart nicely with the saltiness of the prosciutto, although the recipe will work without it if necessary. I give you an easy recipe for a honey mustard balsamic reduction (as with the balsamic reduction on my Pesto Caprese Sandwich, leftovers can be kept for other recipes), but a store-bought Balsamic Glaze will also work.
Balsamic Reduction & Vinegar
Good Balsamic reduction and vinegar are always worth having in the cupboard and worth the splurge. A quality product, like the original aged vinegar from Modena, will last a long time as you only need a little for maximum flavor.
Step by Step Instructions
Step 1: Preheat oven to 375F.
Make the Tarts
Step 2: In a medium bowl, combine the ricotta cheese, shallots, garlic, and Parmesan cheese. Stir well until the ingredients are combined.
Step 3: In a small bowl, mix mustard and honey.
Line a kitchen counter with baking paper and roll out the defrosted puff pastry. Spread a thin layer of the honey mustard on the pastry. Reserve 1 or 1 1/2 tsp of the honey mustard for the balsamic glaze.
Step 4: Cut the pastry sheet into 8 equal parts.
Step 5: Evenly distribute the ricotta cheese mix on the 8 pastry bases and spread them a little, but not all the way to the edge.
Step 6: Wash and trim the asparagus to be the same length removing any woody ends. Place a few spears on top of the cheese mixture. The number will depend on the size of your asparagus spears. (See tips on blanching large asparagus below)
Melt the butter in the microwave or on the stove. Gently brush it over the asparagus. Sprinkle with poppy seeds. You can also season with salt and pepper.
Step 7: Bake the tartlets for 20-25 minutes or until the pastry starts to turn golden and crisp.
Just before the tart is finished, add the prosciutto to the top of each tart and bake for another 4-5 minutes to warm it (not crisp it) and finish the pastry.
Make the Honey Mustard Reduction
While the tarts cook, make the honey mustard reduction.
Step 8: Combine balsamic vinegar, sugar, and remaining honey mustard in a small saucepan. Mix well and put on a very low heat. Stir continuously so it doesn’t burn. Do not let the mixture boil.
Stir frequently until the mixture thickens and becomes sticky. The glaze should stick to the back of a spoon to indicate it’s ready. This may take about 4-6 minutes. Set aside. It will thicken more as it cools.
Step 9: Remove the Ricotta Asparagus Tartlets from the oven and drizzle with the honey mustard reduction.
Recipe FAQs
Yes, but fresh is preferred for the best texture, color, and flavor. If frozen, thaw and pat it dry to remove excess moisture. If jarred in brine, rinse and pat it dry.
Yes, you can assemble the tart ahead and refrigerate it. Bake it just before serving to maintain the pastry’s crispness. The balsamic glaze can also be prepared in advance and warmed up if needed.
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to retain the texture.
Expert Tips
Puff Pastry Handling: Defrost the pastry overnight in the fridge. Keep the puff pastry cold until ready to use to ensure it puffs up beautifully in the oven. If the pastry warms up too much, the butter will melt too early in baking, resulting in a less flaky crust.
Asparagus: If you have especially thick asparagus spears, you may want to blanch them quickly before adding them to the tart. Quick blanching (boiling for 1-2 minutes and then plunging into ice water) can enhance the green color and soften the fibers slightly, ensuring your asparagus is perfectly tender-crisp after baking.
Prosciutto: Adding the prosciutto toward the end of baking ensures it warms through and adheres slightly to the tart without overcooking or becoming too crispy. It preserves its delicate texture and flavor, contrasting the creamy ricotta and vibrant asparagus.
Ricotta Consistency: If your ricotta is watery, strain it through a fine mesh sieve for a few hours or overnight in the fridge. This will give you a firmer base, preventing soggy bottom syndrome and ensuring a creamy, rich filling.
More Spring Recipes
Did you try these Ricotta Asparagus Tartlets?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed them.
Ricotta Asparagus Tartlets
Ingredients
- 2 cups Ricotta cheese
- ½ cup parmesan - grated
- 1 shallot - finely chopped
- 1 garlic clove - minced
- 1 ½ Teaspoon honey
- 2 tablespoon mustard
- 1 Puff pastry sheet
- 1 bunch Asparagus
- 1 tablespoon unsalted butter
- 1 tablespoon poppy seed
- 1 cup prosciutto
- 2 tablespoon brown sugar
- ¼ cup balsamic vinegar
Instructions
- Preheat oven to 375F.
Make the Tarts
- In a medium bowl, combine the ricotta cheese, shallots, garlic, and Parmesan cheese. Stir well until the ingredients are combined.
- In a small bowl, mix the mustard and honey.
- Line a kitchen counter with baking paper and roll out the defrosted puff pastry. Spread a thin layer of the honey mustard on the pastry. Reserve 1 or 1 1/2 tsp of the honey mustard for the balsamic glaze.
- Cut the pastry sheet into 8 equal parts.
- Evenly distribute the ricotta cheese mix on the 8 pastry bases and spread them a little, but not all the way to the edge.
- Wash and trim the asparagus to be the same length removing any woody ends. Place a few spears on top of the cheese mixture. The number will depend on the size of your asparagus spears.
- Melt the butter in the microwave or on the stove. Gently brush it over the asparagus. Sprinkle with poppy seeds. You can also season with salt and pepper.
- Bake the tartlets for 20-25 minutes or until the pastry starts to turn golden and crisp.
- Just before the tart is finished, add the prosciutto to the top of each tart and bake for another 4-5 minutes to warm it (not crisp it) and finish the pastry.
Make the Honey Mustard Reduction
- Combine balsamic vinegar, sugar, and remaining honey mustard in a small saucepan. Mix well and put on a very low heat. Stir continuously so it doesn’t burn. Do not let the mixture boil. Stir frequently until the mixture thickens and becomes sticky. The glaze should stick to the back of a spoon to indicate it’s ready. This may take about 4-6 minutes. Set aside. It will thicken more as it cools.
- Remove the Ricotta Asparagus Tartlets from the oven and drizzle with the honey mustard reduction.
Notes
- Prosciutto: For a vegetarian version, you can leave the prosciutto out altogether. You could also top with small pieces of crispy bacon or pancetta for a smokier flavor, or try smoked salmon for a pescatarian option that complements the asparagus well.
- Balsamic Reduction: The honey mustard balsamic reduction finishes the tart nicely with the saltiness of the prosciutto, although the recipe will work without it if necessary. You can also use a store-bought Balsamic Glaze to make the recipe faster.
- Puff Pastry Handling: Keep the puff pastry cold until ready to use to ensure it puffs up beautifully in the oven. If the pastry warms up too much, the butter will melt too early in baking, resulting in a less flaky crust.
- Asparagus: If you have especially thick asparagus spears, you may want to blanch them quickly. Quick blanching (boiling for 1-2 minutes and then plunging into ice water) can enhance the green color and soften the fibers slightly, ensuring your asparagus is perfectly tender-crisp after baking.
- Ricotta Consistency: If your ricotta is watery, strain it through a fine mesh sieve for a few hours or overnight in the fridge. This will give you a firmer base, preventing soggy bottom syndrome and ensuring a creamy, rich filling.
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