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Fresh Spring Tart

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A flaky golden crust tart filled with fresh spring vegetables and creamy ricotta, perfect for spring gatherings and easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • ½ cup (120ml) ice-cold water
  • 1 tsp lemon zest
  • 1 cup (150g) fresh peas, shelled
  • 1 cup (150g) asparagus tips, blanched and chopped
  • 1 cup (250g) ricotta cheese
  • 2 large eggs, room temperature
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp fresh chives, chopped
  • 1 tbsp fresh mint, chopped (optional)
  • Salt and pepper, to taste
  • 1 tbsp olive oil (optional, for sautéing veggies)
  • Extra Parmesan for sprinkling
  • Fresh herbs for garnish (thyme or basil)

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Stir in lemon zest. Gradually add ice-cold water, mixing gently until dough just comes together. Wrap dough in plastic wrap and chill for at least 30 minutes.
  3. Blanch peas and asparagus tips in boiling water for 2 minutes, then plunge into ice water. Drain and chop asparagus into bite-sized pieces.
  4. In a medium bowl, combine ricotta, eggs, grated Parmesan, chives, and mint. Season with salt and pepper. Fold in blanched peas and asparagus.
  5. Roll out dough on a lightly floured surface to about 12 inches diameter and ⅛ inch thick. Transfer to tart pan, pressing into edges and trimming excess. Chill for 10 minutes.
  6. Preheat oven to 375°F (190°C). Pour filling evenly into crust. Sprinkle extra Parmesan on top and optionally brush crust edges with beaten egg yolk.
  7. Bake for 35-40 minutes until crust is golden and filling is set but slightly wobbly.
  8. Cool tart for 10-15 minutes before removing from pan. Garnish with fresh herbs.

Notes

Keep butter cold and work quickly to ensure a flaky crust. Chill dough between steps to relax gluten and firm butter. Blanch veggies and shock in ice water to keep color and crunch. Cover crust edges with foil if browning too fast. Reheat leftovers in oven to maintain crust crispness.

Nutrition

Keywords: spring tart, flaky crust, ricotta tart, fresh vegetables, asparagus, peas, easy tart recipe, homemade pastry

Find it online: https://yumyep.com/fresh-spring-tart-recipe-easy-homemade-flaky-golden-crust-guide/