The British asparagus season has started early with New Forest spears being grown in polytunnels to help expand the season, before the main crop from Davies farm arrives.  Delicious steamed or roasted with a bit of olive oil and sea salt, this is the perfect local vegetable.  You can make a bunch go a long way with this great asparagus tart recipe…  just be sure to buy local local asparagus, it will be sweet and tender when you eat in season, instead of air-freighted in where it loses quality.


Asparagus Tart Recipe


  • 1 sheet of puff pastry, thawed
  • 1 bunch of fresh local asparagus, trimmed at the base
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • Olive oil


  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • On a lightly floured surface, roll out the puff pastry into a rectangular shape. Transfer the pastry to the prepared baking sheet.
  • In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, garlic, parsley, salt, and pepper.
  • Spread the cheese mixture evenly over the puff pastry, leaving a border of about 1 inch (2.5 cm) around the edges.
  • Place the asparagus spears on top of the cheese mixture, arranging them in a single layer.
  • Drizzle the asparagus with olive oil and sprinkle with salt and pepper.
  • Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the asparagus is tender.
  • Let the tart cool for a few minutes before slicing and serving. Enjoy!

Note: You can also add other ingredients to the tart, such as Isle of Wight cherry tomatoes or caramelized onions, to add more flavor and texture.