There is nothing quite like the smell of warm buttered pie crust folding into the soft, tangy cream of ricotta while bright green asparagus tips perfume the kitchen the first bite of this Asparagus and Ricotta Brunch Tart is tender and slightly crisp, with a gentle creaminess that melts across the tongue and a little snap from the asparagus that keeps each forkful lively. The top browns just enough to make a thin, toasty edge, and when you break that crust you’ll hear a soft sigh a reminder of simple comforts and slow Sunday mornings.
This tart has always been the sort of dish that gathers the family to the table. It pairs beautifully with simple sides like a crisp salad or a bowl of soup and invites conversation while everyone reaches for another slice. It’s the kind of comfort food that doesn’t shout; it remembers the steady, quiet meals you used to make when company arrived and the menu needed to be welcoming and easy. If you like the idea of swapping little, seasonal treats into your brunch rotation, try a slice of lemon cake or a warm fruit compote alongside it and if you fancy a hand-held ricotta treat for tea, take a peek at my note on air fryer pistachio ricotta hand pies for a sweet sibling to this savory tart.
This version is simple and truly foolproof, perfect for busy mornings or when you want something pretty that doesn’t take a fuss. Everything comes together in one bowl and the short baking time gives you the kind of reliable result that will make you smile when company arrives. A few fresh herbs at the end, a drizzle of olive oil, and you’ve got a warm, homey centerpiece you can be proud to serve.
Why this recipe works
Texture is the heart of this tart, and the way each component behaves in the oven is why the recipe consistently works for home cooks. The pie crust gives a crisp, buttery frame that holds a soft ricotta filling. Ricotta has a subtle tang and a light, slightly grainy creaminess that sets gently with eggs without becoming rubbery. The eggs add structure and a custardy body, so the filling becomes tender but firm enough to slice. Parmesan brings a savory, umami note that cuts the sweetness of ricotta and rounds the flavor, while a little salt and pepper wake the whole thing up.
The asparagus adds a contrast of texture and a fresh, vegetal flavor. When trimmed and cut into pieces, the asparagus cooks through in the same time it takes the filling to set; the stalks soften but still keep a little bite, which is what I love the interplay between the soft filling and the slight snap of asparagus tips makes every mouthful interesting. Olive oil drizzled over the asparagus before baking helps it caramelize lightly and keeps it from drying out, giving a glossy finish and a small toasty note.
Ease of cooking is baked into the method. The steps are minimal and forgiving: press the crust into the pan, mix the filling until smooth, arrange the asparagus, and bake. There’s no need for blind-baking or complicated sauces. The ingredients are pantry-friendly and the assembly can be done ahead you can mix the filling in the morning and keep it chilled until an hour before you bake. That reliability is important when you’re hosting; it lets you focus on the table, the company, and the little extras like fresh herbs or a citrus wedge.
This recipe also works because the flavors are balanced: ricotta and Parmesan create a creamy-salty base, eggs bind everything, and asparagus gives brightness. Fresh herbs at the end basil or chives add an aromatic lift that keeps the tart from feeling heavy. All these pieces play together so that no single part overwhelms the others, which is why it becomes a go-to for family gatherings and a repeat in my kitchen.
How to prepare Asparagus and Ricotta Brunch Tart
Start by gathering your ingredients and preheating the oven so everything flows smoothly. Roll the crust and press it into the tart pan, and you can do this step the night before to make the morning easier. Mixing the filling is quick: combine the ricotta, Parmesan, and eggs; mix until smooth. That smooth, creamy texture tells you the filling will bake up tenderly.
The most satisfying part is arranging the asparagus on top because it’s the moment the tart begins to look like something special. A neat circle of stalks or a rustic scatter both are beautiful and a little drizzle of olive oil makes the asparagus glisten as it bakes. The bake itself is a quiet joy: your kitchen will fill with a buttery, toasty aroma and you can set the table or brew a pot of coffee while the tart sets and turns golden at the edges. When it comes out, resting it a few minutes gives the filling time to settle so you can slice clean pieces that hold together beautifully.
Ingredients
- 1 pie crust
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1 cup asparagus, trimmed and cut into pieces
- Salt and pepper to taste
- Olive oil
- Fresh herbs (such as basil or chives) for garnish
A quick note about the ingredients: choose a good-quality ricotta for the creamiest filling whole-milk ricotta will give you a richer texture, while part-skim will still work if you want something lighter. Fresh Parmesan grated from a wedge gives a brighter flavor than pre-grated jars. Use firm asparagus with tips that are plump, not shriveled; if the stalks are thick, you might want to lightly blanch them for a minute before arranging to ensure tenderness. The pie crust can be store-bought for ease or homemade if you like to roll your own; a short crust pastry is ideal because it becomes nice and crisp in the oven. Fresh herbs at the end are a small luxury chives lend a gentle onion note and basil adds a sweet, peppery lift.
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a tart pan.
- Prick the bottom with a fork.
- In a bowl, mix the ricotta cheese, grated Parmesan, and eggs.
- Mix until smooth.
- Season the mixture with salt and pepper.
- Pour the ricotta mixture into the prepared crust.
- Arrange the asparagus pieces on top of the mixture.
- Drizzle with olive oil.
- Bake for 30-35 minutes.
- Bake until the tart is set and slightly golden.
- Let it cool for a few minutes.
- Garnish with fresh herbs.
- Slice and serve warm.
Serving ideas
This tart is wonderfully versatile and pairs well with simple, familiar sides that keep the meal relaxed and comforting.
- A green salad with a lemon vinaigrette something crisp and bright to balance the creaminess.
- Steamed or roasted baby potatoes tossed with butter and herbs hearty and homey.
- A bowl of seasonal fruit or a light fruit salad to add a sweet, juicy contrast.
For drinks, a crisp white wine such as Sauvignon Blanc or a dry sparkling wine pairs nicely, or choose a pot of freshly brewed coffee or herbal tea for morning guests. If you want a nonalcoholic option with a special touch, a sparkling water with a squeeze of citrus or a lightly sweetened iced tea feels just right.
Storing this recipe
Keep leftovers covered in the refrigerator for up to 3 days. Slice what you need and wrap the rest tightly with plastic wrap or place in an airtight container to protect the crust from softening too much. For longer storage, you can freeze slices individually: wrap each slice in plastic wrap and then place in a freezer bag for up to 1 month. Thaw overnight in the refrigerator.
To reheat, place slices in a 350°F (175°C) oven for about 10-15 minutes until warmed through; the oven helps refresh the crust’s texture. If you’re in a hurry, microwave briefly and then crisp the bottom in a skillet for a minute to bring back some crunch. Avoid overheating to keep the filling tender.
Helpful tips
Tip 1 Don’t overwork the filling: When you combine the ricotta, Parmesan, and eggs, mix just until smooth. Overbeating can compact the mixture and make the filling denser, while gentle mixing preserves the light, custardy texture you want. If your ricotta seems very wet, drain it briefly in a fine mesh sieve or cheesecloth to reduce excess moisture so the tart sets properly.
Tip 2 Mind the asparagus size: Thickness of asparagus matters. Thin stalks cook quickly and will be tender in the given bake time. If your stalks are thick, either slice them into thinner pieces or briefly blanch them for 1 minute and shock them in cold water before arranging. This ensures even cooking so you don’t end up with woody centers. Also trim the woody ends cleanly; a small, precise cut will lift the flavor.
Tip 3 Watch the crust edge: The crust can brown faster than the filling sets. If the rim is getting too dark before the center is done, tent the tart loosely with foil and continue baking. This keeps the edges from burning while allowing the filling to finish. Also press the crust gently into the tart pan to create a firm seal; gaps or thin spots can lead to leaks and an uneven bake.
Additional tip Plan ahead: You can prepare the filling a day ahead and keep it chilled, and fit the crust into the pan the night before. This makes the morning of a brunch much calmer. When you’re ready, give the filling a quick stir, pour, arrange the asparagus, and bake. Small steps like this help you focus on warming the kitchen and setting the table rather than rushing at the last minute.
Recipe variations
- Make it spicy: Add a pinch of red pepper flakes to the ricotta mixture or scatter thinly sliced hot peppers on top before baking.
- Add roasted vegetables: Swap half the asparagus for roasted cherry tomatoes or thinly sliced zucchini for a sweeter, richer flavor.
- Make it cheesy: Stir in a handful of shredded Gruyère or fontina with the ricotta for a deeper, gooier cheese profile.
These variations keep the base method the same but let you tailor the tart to the season or your pantry.
Frequently asked questions
Q: Can I use frozen asparagus for this tart?
Frozen asparagus can be used if it’s thawed and well-drained first; pat it dry so it doesn’t add extra moisture to the filling. Fresh asparagus is preferred for best texture, but frozen will work in a pinch.
Q: Do I need to blind-bake the crust?
You don’t need to blind-bake for this recipe. The filling bakes through in the same time the crust becomes crisp. If your oven runs cool or you prefer an extra-crisp base, you can blind-bake for 8-10 minutes before filling.
Q: Can I make this tart vegetarian or add a protein?
The basic recipe is vegetarian. If you’d like to add a protein, consider smoked salmon as a garnish after baking or folded-in cooked spinach and white beans for a heartier filling.
Q: How can I tell when the tart is done?
The tart is done when the center is set and slightly springy to the touch; a knife inserted near the center should come out mostly clean. The edges will be lightly golden.
Conclusion
This Asparagus and Ricotta Brunch Tart brings together comforting textures and gentle flavors that suit a relaxed family table or a special weekend brunch. If you want inspiration for a lemon-accented version with similar ingredients, see this related idea for an Asparagus Ricotta Lemon Tart, which pairs bright citrus with the same creamy filling for a fresh twist. Above all, enjoy the ease of baking something that feels thoughtful and homemade and don’t forget to sprinkle on fresh herbs before serving to brighten each slice of this Asparagus and Ricotta Brunch Tart.
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Asparagus and Ricotta Brunch Tart
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting tart featuring a buttery crust filled with creamy ricotta, eggs, and tender asparagus, perfect for brunch gatherings.
Ingredients
- 1 pie crust
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 4 eggs
- 1 cup asparagus, trimmed and cut into pieces
- Salt and pepper to taste
- Olive oil
- Fresh herbs (such as basil or chives) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a tart pan.
- Prick the bottom with a fork.
- In a bowl, mix the ricotta cheese, grated Parmesan, and eggs until smooth.
- Season with salt and pepper.
- Pour the ricotta mixture into the prepared crust.
- Arrange the asparagus pieces on top.
- Drizzle with olive oil.
- Bake for 30-35 minutes until set and slightly golden.
- Let cool for a few minutes, garnish with fresh herbs, slice, and serve warm.
Notes
Choose high-quality ricotta for the best texture. Fresh asparagus is preferred for crispness, and remember to adjust cooking times based on stalk thickness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Italian