Asparagus and ricotta tart

I made this for our recent family reunion – 44 people for lunch – at which several people had a variety of dietary constraints including coeliacs disease. I made this with the gluten-free pastry and it was an absolute hit.

Oh, I also couldn’t get white asparagus so just used green, laying them on top in a alternating pattern of the tips and part of the spear.

And as you can see from the picture this is it uncooked. I forgot to take a photo of it cooked. Whoops. Just imagine it golden with the ricotta mix puffed up and golden and the spears cooked.

Asparagus and Ricotta Tart
Donna Hay magazine, Spring issue, Year unknown

  • 200g white asparagus, trimmed and peeled
  • 200g green asparagus, trimmed and peeled
  • 8 sheets filo pastry*
  • 30g butter, melted
  • 450g ricotta
  • 1/4 cup grated parmesan
  • 2 eggs
  • 1/4 cup semi-dried tomatoes, chopped
  • 1 tbsp chopped flat leaf parsley
  • sea salt and freshly cracked black pepper
  1. Preheat the oven to 180C
  2. Cut the asparagus into 10cm lengths, finely chop any remaining asparagus and reserve for the filling
  3. Trim the pastry sheets to 20cm x 42cm (8 x 16 3/4 in) 
  4. Lightly brush 1 sheet of filo with butter and place in a greased 12 x 35cm rectangular tart tin, letting the excess pastry fall over the sides
  5. Repeat with the remaining pastry sheets, brushing butter between each layer
  6. Combine the ricotta, parmesan and eggs in a food processor until smooth 
  7. Place the mixture in a bowl and combine with the tomatoes, parsley, reserved asparagus and seasonings
  8. Spoon into the pastry-lined tinand arrange the asparagus on top, alternating colours
  9. Bake for 30 minutes or until golden, serves 4-6.
* or use a pastry of your choice. The gluten-free pastry I use I don’t blind bake but if I was using the sour-cream shortcrust or standard shortcrust I would.