Asparagus-Ricotta Tart with Comte Cheese
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This elegant asparagus and ricotta tart with Comté cheese is a celebration of seasonal flavours, combining the delicate sweetness of spring asparagus with the rich, nutty notes of French cheese. The crisp, buttery puff pastry base provides a satisfying crunch that contrasts beautifully with the smooth, savoury ricotta filling. Topped with vibrant green spears and a hint of peppery salami, it makes for a visually stunning centrepiece that is as delicious as it is simple to assemble.
Perfect for a light weekend lunch or as a sophisticated starter for a dinner party, this versatile vegetarian dish can be enjoyed warm from the oven or at room temperature. The addition of Comté brings a complex depth of flavour that elevates the creamy filling, making it a wonderful option for effortless entertaining or a refined family meal.
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Ingredients for Asparagus-Ricotta Tart with Comte Cheese
1 sheet frozen puff pastry (half of 17.90g package), thawed
1 egg, beaten to blend
450g slender asparagus spears, trimmed
120ml whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoons salt
45g thinly sliced soppressata or other salami, cut into 1/2-inch pieces
80g grated Comté cheese (about 90g ), divided
How to make Asparagus-Ricotta Tart with Comte Cheese
Preheat oven to 204°C. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 40g Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 40g Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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