Skip to main content

Ricotta and asparagus tarts

Skip to IngredientsSkip to Method
  • Vegetarian
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free

Whip up these mouthwatering asparagus filo pastry tarts with creamy ricotta filling in just 30 minutes.

  • Serves4, makes 2 tarts
  • Cook time20 minutes
  • Prep time10 minutes
Ricotta and asparagus tarts cut in large pieces, served with tomato and rocket leaves


  • 16 sheets filo pastry
  • 500g smooth ricotta
  • 1/2 cup (40g) finely grated parmesan
  • 2 garlic cloves, crushed
  • 2 Coles Australian Free Range Eggs
  • 1 lemon, zested, juiced
  • 3 bunches asparagus, woody ends trimmed
  • Extra virgin olive oil, to serve
  • Halved mixed medley tomatoes, to serve
  • Baby rocket leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line 2 baking trays with baking paper. Place 1 filo sheet on a clean work surface. Spray with olive oil spray. Top with another filo sheet and spray with oil. Continue layering with 6 more filo sheets to create a stack. Place on a tray. Repeat with remaining filo to make another stack.
  2. Step 2

    Combine ricotta, parmesan, garlic, eggs and lemon juice in a bowl. Season. Spread evenly over filo, leaving a 3cm border. Arrange asparagus over ricotta mixture. Fold filo edges over the border.
  3. Step 3

    Bake, swapping trays halfway through cooking, for 15-20 mins or until golden brown and ricotta is heated through. Sprinkle with lemon zest and drizzle with oil. Season. Serve with tomato and rocket leaves.

Asparagus and ricotta tart recipe

Springtime means asparagus is in season, and not many dishes come close to honouring this vegetable like an asparagus and cheese tart. When baked in the oven, asparagus becomes tender and almost juicy on the inside, while turning golden-brown on the outside with delicious crispy ends. Its sweet and nutty flavour is paired with creamy ricotta to make the perfect tart filling.

Flavours aside, asparagus is also one good-looking vegie! It can turn a simple filo pastry tart shell into an elegant dish that fits right in at fancy afternoon teas, brunches, parties and showers. This recipe in particular is one of the easiest asparagus tart recipes. Can you believe that you can whip up a dish this beautiful in just 30 minutes?

For an effortlessly chic alfresco lunch meal or dinner party appetiser, you’ve got to make these delightful asparagus and ricotta tarts. Serve fresh out of the oven if possible so the pastry shatters and the cheese filling is warm and melty when you bite into it.

Tips for making this asparagus tart recipe

Here are some hot tips to help your asparagus cheese tart succeed:

  • Thinner asparagus spears are the ideal choice for this puff pastry tart, as they will crisp up around the same time that the pastry cooks in the oven.
  • Before roasting, inspect the asparagus stalks for any ends that look woody and fibrous, and remove so you’re left with asparagus that is tender to eat.
  •  Allow the ricotta to sit at room temperature for around 20 minutes before mixing it with the rest of the ingredients.
  • Spread the ricotta and egg mixture on the filo using the back of a spoon to avoid tearing the delicate pastry.
  • Once you take the asparagus ricotta tart out of the oven, allow it to sit on the baking tray for 15 minutes before slicing.

How to use filo pastry for your asparagus tart

The main difference between filo and puff pastry is that filo pastry will get you a more crunchy and shattery tart shell, while puff pastry will end up lighter and flakier.

Making a tart shell using filo pastry is easy when you know how to work with it. If your filo pastry is frozen, make sure it is fully thawed before you start to layer the sheets. Dry your hands thoroughly, then take a small amount of pastry out of the packaging. You don’t want to expose too many sheets to the air as they dry out quickly. Remember to place a clean, damp towel over the sheets that aren’t being used to keep them pliable. Filo pastry has a lower fat content, so as you’re building the tart shell, generously spray on olive oil between each layer, so you have a flaky tart at the end.

Now get cooking

Want to make the most of this springtime vegetable while it’s at the height of its season? Check out these side dish and salad recipes for Curtis Stone’s grilled asparagus salad with fried chickpeas, Curtis Stone’s pan-roasted asparagus with pecorino, BBQ asparagus caprese salad and grilled cos and asparagus salad. Let asparagus shine in a main dish with these recipes for asparagus and salmon stir-fry and asparagus and egg mornay with cheesy breadcrumbs.

Nutrition Information


Energy: 1829kJ/438 Cals (21%)

Protein: 28g (56%)

Fat: 18g (26%)

Sat fat: 10g (42%)

Carb: 36g (12%)

Sugar: 5g (6%)

Fibre: 5g (17%)

Sodium: 728mg (32%)