Baked Ricotta Tart with Spring Veggies

Looking for a seasonal dish to serve at your next brunch? Look no further. We’re not sure if it’s the asparagus, the lemon, the honey or the mint, but this tart gives us real spring vibes!

If you have never blanched asparagus before, it’s easy: Fill a pot with 2 inches of salted water. Add the asparagus and cook for about 3-4 minutes, until it’s crisp-tender. Remove the asparagus from the boiling water, then plunge it into a bowl filled of cold water and ice. This stops the cooking.



  • 1 sheet puff pastry
  • 3/4 cup ricotta, drained
  • 1 egg beaten
  • 3 ounces parmesan cheese, grated
  • 3 sprigs thyme
  • 1 and 1/3 cup frozen peas, thawed
  • 1 bunch asparagus, blanched
  • 2 spring onions, shredded
  • 1 handful of pea shoots
  • 2 sprigs of mint


  • 1 Tablespoon honey
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil


  1. Preheat the oven to 400F.
  2. Roll the pastry out to a rectangle approximately 8 x 12 inches and mark a border ½ inch in from the edge. Lightly glaze the border with some of the beaten egg.
  3. Beat the ricotta with the rest of the egg then stir in the parmesan and thyme. Set aside.
  4. Bake the tart base for 10 minutes then take out of the oven; gently push the middle of the pastry down and spread over the filling.
  5. Cook for another 15 minutes until pale golden. Take the tart from the oven and cool for 10 minutes.
  6. Whisk the dressing ingredients together, then toss the vegetables with the dressing and mint leaves, scatter over the tart and finish with the pea shoots.

Meal Planning!

Did you know that people who meal plan are more likely to have an overall higher quality food variety? Anderson’s Nutrition has a robust meal planning program to assist you on your journey to simpler, better health. Meet with one of our Registered Dietitian Nutritionists to receive nutrition guidance and a personalized meal plan.