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Asparagus, Ricotta and Green Pea Tart

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 8
  • Course: Main Dish

These tarts are an easy and impressive meal to serve for breakfast or brunch, from Reynolds Wrap® Ambassador Pickled Plum.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Using Reynolds Wrap® Non-Stick Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.



  • 1 cup ricotta cheese
  • 1 teaspoon lemon zest
  • 1/2 teaspoon fresh lemon juice (optional)
  • 1/2 teaspoon salt
  • 1 pound puff pastry sheets (2 sheets), thawed
  • 1/4 cup frozen green peas, thawed
  • 1/4 pound asparagus, ends trimmed and chopped into 1 1/2-inch long pieces
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon extra-virgin olive oil, to drizzle
  • Reynolds Wrap® Non-Stick Foil


Step 1

Preheat the oven to 400° F.

Step 2

Cover a large baking sheet or 2 medium-size baking sheets with Reynolds Wrap® Non-Stick Foil and set aside.

Step 3

In a bowl, mix the ricotta cheese with the lemon zest, lemon juice and salt, and set aside.

Step 4

Slice each puff pastry sheet into four even squares, for a total of eight squares, and place them on top of the parchment paper, leaving a little space between each square. If you are using a large baking sheet, you may only be able to fit six squares. You can either place the remaining two pastries on a smaller baking sheet and bake them at the same time, or bake in two separate batches.

Step 5

Scoop about 1 1/2 tablespoons of the ricotta mixture and spread it onto a puff pastry square, leaving about a 1-inch border along the edges. Repeat this step for the remaining puff pastry squares.

Step 6

Top each square with about 1/2 tablespoon green peas and 5 to 7 asparagus pieces.

Step 7

Sprinkle 1/2 tablespoon of grated parmesan cheese onto each square.

Step 8

Bake in the oven for 18 to 22 minutes, until the pastry is flaky and golden.

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