Flaky Asparagus, Egg, and Ricotta Tart

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 53 minutes, including 5 minutes of resting

Quick Ingredients

1 sheet frozen puff pastry, about 8.5 ounces, thawed but cold
1 tablespoon all-purpose flour, for rolling
1 tablespoon whole milk, for brushing
3/4 cup whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese, divided
12 ounces asparagus, trimmed
2 teaspoons extra-virgin olive oil
6 large eggs
1 medium lemon, for 2 teaspoons zest and 6 wedges
2 teaspoons fresh thyme leaves, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

Do This

1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Roll the pastry into a 10-by-14-inch rectangle, score a border, dock the center, brush the edge with milk, and bake for 8 minutes.
3. Mix the ricotta with Parmesan, lemon zest, thyme, salt, and pepper; separately season the asparagus with olive oil, salt, and pepper.
4. Press down the pastry center, spread it with ricotta, arrange the asparagus on top, and bake for 10 minutes.
5. Make 6 spaces in the topping, add the eggs, sprinkle with Parmesan, salt, and pepper, and bake for 10 minutes.
6. Finish with the remaining Parmesan, lemon zest, and thyme.
7. Rest for 5 minutes, slice into 6 portions, and serve with lemon wedges.

Why You’ll Love This Recipe

The puff pastry bakes up crisp, flaky, and beautifully golden with very little effort.
Creamy ricotta, tender asparagus, rich eggs, and bright lemon make every bite feel balanced.
It looks impressive enough for a spring brunch but uses simple supermarket ingredients.
Each portion has its own baked egg, making the tart easy to slice and serve.

Grocery List

Produce: 12 ounces asparagus, 1 medium lemon, and 1 small bunch fresh thyme
Dairy and Eggs: 3/4 cup whole-milk ricotta, 1/2 cup finely grated Parmesan, 1 tablespoon whole milk, and 6 large eggs
Pantry: 1 sheet frozen puff pastry, 1 tablespoon all-purpose flour, 2 teaspoons extra-virgin olive oil, kosher salt, and black pepper

Full Ingredients

For the Pastry

1 sheet frozen puff pastry, about 8.5 ounces, thawed according to the package directions but kept cold
1 tablespoon all-purpose flour, for the work surface
1 tablespoon whole milk, for brushing the border

For the Ricotta and Asparagus Topping

3/4 cup whole-milk ricotta cheese
1/2 cup finely grated Parmesan cheese, divided
12 ounces asparagus, tough ends trimmed
2 teaspoons extra-virgin olive oil
1 medium lemon, finely zested to make 2 teaspoons zest, then cut into 6 wedges
2 teaspoons fresh thyme leaves, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided

For the Eggs

6 large eggs

Flaky Asparagus, Egg, and Ricotta Tart – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Place an oven rack in the center position and preheat the oven to 425°F (220°C). Line a 13-by-18-inch rimmed baking sheet with parchment paper. Keep the puff pastry refrigerated until the oven and pan are ready; cold pastry produces the flakiest layers.

Step 2: Shape and score the puff pastry

Lightly dust the work surface with 1 tablespoon all-purpose flour. Unfold the cold puff pastry and gently roll it into a 10-by-14-inch rectangle. Transfer it to the prepared baking sheet. With the tip of a sharp knife, score a 3/4-inch border around the pastry without cutting all the way through. Prick the area inside the border with a fork at roughly 1-inch intervals. Brush the border with 1 tablespoon whole milk, taking care not to let the milk run down the cut sides.

Step 3: Mix the ricotta and season the asparagus

In a small bowl, stir together the ricotta, 1/4 cup Parmesan, 1 teaspoon lemon zest, 1 teaspoon thyme leaves, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. In a separate bowl, toss the trimmed asparagus with 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. If the asparagus spears are thicker than a pencil, slice them in half lengthwise so they become tender in the allotted baking time.

Step 4: Par-bake the pastry

Bake the pastry for exactly 8 minutes, until it looks dry on top and has begun to puff around the border. Remove the pan from the oven. If the center has puffed significantly, gently press it down with the back of a spoon or a flat spatula, leaving the raised border intact. Keep the oven set to 425°F (220°C).

Step 5: Add the ricotta and asparagus

Spread the ricotta mixture evenly over the center of the pastry, staying inside the scored border. Arrange the asparagus spears in a single layer over the ricotta, alternating the direction of the tips for an attractive presentation. Leave a little space between groups of spears where the eggs will eventually sit. Return the tart to the oven and bake for exactly 10 minutes.

Step 6: Add and bake the eggs

Remove the tart from the oven and carefully shift the asparagus as needed to create 6 evenly spaced wells. Crack each egg into a separate small cup, then gently slide one egg into each well. This makes it easier to catch any shell fragments and helps keep the yolks intact. Sprinkle 2 tablespoons of the remaining Parmesan around the eggs. Season the eggs with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Return the tart to the oven and bake for exactly 10 minutes, until the egg whites are opaque and set but the yolks remain soft to medium in the center. For fully firm yolks, bake for an additional 2 minutes.

Step 7: Garnish, rest, and serve

Remove the tart from the oven and immediately sprinkle it with the final 2 tablespoons Parmesan, the remaining 1 teaspoon lemon zest, and the remaining 1 teaspoon thyme leaves. Let the tart rest on the pan for 5 minutes. Slice it into 6 portions, with one egg on each piece, and serve warm with the 6 lemon wedges for squeezing over the top.

Pro Tips

Keep the pastry cold: If the pastry becomes soft or sticky while you work, refrigerate it on the baking sheet for 10 minutes before baking.
Drain wet ricotta: If liquid has collected in the ricotta container, pour it off or drain the cheese in a fine-mesh strainer for 15 minutes to prevent a soggy tart.
Choose slender asparagus: Thin to medium spears cook through quickly. Halve thick spears lengthwise so they become tender at the same time as the pastry.
Use small cups for the eggs: Cracking each egg separately gives you more control and reduces the risk of broken yolks or stray shells.
Watch the pastry border: If the edge becomes deeply browned before the eggs are ready, loosely shield only the border with strips of aluminum foil.

Variations

Goat Cheese Tart: Replace 1/4 cup of the ricotta with 2 ounces soft goat cheese for a tangier, more savory filling.
Prosciutto and Asparagus: Drape 3 ounces of thinly sliced prosciutto between the eggs immediately after baking so it warms without becoming tough.
Spring Vegetable Tart: Replace 4 ounces of the asparagus with 1/2 cup thawed peas and 1/2 cup very thinly sliced leek. Toss the leek with the asparagus and olive oil before baking.

Storage & Make-Ahead

Refrigerate leftover tart in an airtight container for up to 3 days. Reheat individual pieces on a parchment-lined baking sheet in a 375°F (190°C) oven for 8 to 10 minutes; the pastry will become crisper than it would in a microwave. The yolks will continue to firm during reheating. For advance preparation, mix the ricotta filling and trim the asparagus up to 24 hours ahead, storing them in separate covered containers in the refrigerator. The pastry can be rolled, scored, covered, and refrigerated on the baking sheet for up to 4 hours. For the best texture, do not assemble the tart or add the eggs until you are ready to bake it. Freezing is not recommended because ricotta and baked eggs can become watery after thawing.

Nutrition (per serving)