Asparagus Zucchini Pastry Tart

I have been quite busy recently with family commitments and many things going on. However I always find time to cook, especially quick and easy recipes which always come in handy.

This puff pastry tart for instance is ideal for this time of year: fresh and tasty with seasonal vegetables and can be made in a short space of time. Great for a quick lunch or to take with you on a pic-nic. It can be served warm or cold. Warning: it is highly addictive!

Have a relaxing-foodie weekend!

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes


  • puff pastry – 1 sheet
  • ricotta cheese – 250 g
  • eggs – 2
  • zucchini (courgettes) – 2 small
  • asparagus – a small bunch
  • salad leaves – a handful
  • olive oil
  • salt and pepper
  • lemon zest – of 1 lemon
  • grated Parmesan cheese – 2 tbsp


Lay the sheet of puff pastry over a baking tray and pierce it with a fork over the base. Cook it for 15 minutes at 190C – 370F until golden.

Wash the asparagus and the zucchini. Slice the zucchini finely then put the vegetables over a greased baking tray and pour plenty of olive oil over them. Stir them well then sprinkle over some salt. Cook them in the oven for 10 minutes at 200C.

In a bowl mix the ricotta with the eggs, Parmesan cheese, lemon zest, salt and pepper. Take the cooked puff pastry out of the oven then spread the ricotta mixture over the base.

Put the cooked vegetables over the cheese, drizzle with more olive oil and put it in the oven for at 190C for about 15 minutes until the vegetables look nice and crispy.

Sprinkle some salad leaves on top and a grind of black pepper.


6 thoughts on “Asparagus Zucchini Pastry Tart

  1. Hi Alida,
    A marvelous recipe! The veggies are delicious and in season. Love the idea of the ricotta on the pastry. So simple but yet amazing..thanks for sharing this one. I may have to try this one for the weekend. Have a suburb weekend with your family….
    Dottie 🙂


  2. man o man delicious!
    made this today on corona lockdown.
    dignity have ricotta but I used Philadelphia cream cheese., and I added a tiny bit of leek. fabulous. thankyuou


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