Asparagus & Ricotta Tart

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This easy, free-form asparagus and ricotta tart makes for a super tasty spring meal. The recipe combines the perfect combo of creamy, citrusy, salty goodness. Using both creamy ricotta, and ricotta salata plus lemon...


  • ½ cups part skim ricotta cheese
  • 1 cup shredded ricotta salata cheese
  • 2 tablespoons + 1 teaspoon olive oil divided
  • 1 teaspoon lemon zest
  • ½ teaspoon ground black pepper
  • 1 recipe Basic Whole Wheat Double-Crust Pie Dough (on a Bland diet? See Ann’s Tips)
  • 1 bunch asparagus, woody bottom trimmed
  • 2 teaspoons olive oil
  • ½ tablespoon salt
  • 1 egg, whisked

Nutrition Facts


222 cals


19 g

Saturated Fat

8 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


4 g


1 g


1 g


10 g


230 mg


  1. Preheat oven to 375 degrees. Line an 18”x13” inch baking sheet with parchment paper and grease with cooking spray.
  2. In a large bowl, mix together ricotta, ricotta salata, 2 tablespoons olive oil, lemon zest, and black pepper.
  3. Roll whole wheat pie crust into a large rectangle, measuring about 12 x 8 inches. Carefully transfer to prepared baking sheet.
  4. Spread ricotta mixture onto pie crust, leaving about a 2 inch border around the perimeter. Place asparagus on top of ricotta, making sure they are facing the same way in a row. Gently brush the asparagus with the remaining olive oil and season with salt.
  5. Fold the edges of the pie crust over the edge ricotta and asparagus. Brush the edges of the pie crust with the whisked egg.
  6. Place baking sheet in oven and bake for about 30 minutes, or until the crust is golden brown and the asparagus is tender.

Chef Tips

If you’re on a bland diet, use all-purpose flour for the pastry or buy regular unsweetened short-crust frozen pastry.
This is yummy topped with a poached egg for a special weekend brunch.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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