Asparagus Pie
A savory tart made with puff pastry, ricotta, mozzarella, eggs, and tender asparagus, perfect for brunch or a weeknight meal.
Ingredients
For the tart
- 1 sheet Puff pastry sheet Thawed if frozen; use store-bought for convenience or homemade for richer flavor
- 1 bunch Asparagus Use thin to medium spears for even cooking; thicker spears can be par-cooked
For the filling
- 1 cup Ricotta cheese Whole-milk ricotta for creaminess; cottage cheese blended is a substitute
- 1 cup Mozzarella, shredded Low-moisture mozzarella prevents excess liquid; fontina or provolone are alternatives
- 2 Eggs Large eggs bind filling; egg substitute affects texture and setting
- 1/2 cup Parmesan, grated Freshly grated Parmesan offers the best flavor; Pecorino Romano is saltier
- To taste Salt and pepper Start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust after mixing
- 1 teaspoon Olive oil Use extra-virgin for flavor; melted butter can replace for richer crust finish
- 1 teaspoon Garlic powder Granulated garlic or 1 small clove minced can be used instead
- 1 teaspoon Onion powder Shallot powder or finely minced shallot can add freshness instead
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry in a pie dish and prick the bottom with a fork.
Make the cheese filling
- Combine ricotta cheese, mozzarella cheese, eggs, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a mixing bowl.
- Mix the ingredients well until the mixture is smooth and evenly blended.
Assemble the pie
- Arrange the asparagus on top of the puff pastry base in a single layer.
- Pour the cheese mixture over the asparagus and spread it evenly across the surface.
- Drizzle olive oil over the top to encourage browning and gloss.
Bake and finish
- Bake in the preheated oven for 30-35 minutes, or until the pie is golden brown and set.
- Let the pie cool for a few minutes before slicing, then serve warm or at room temperature.
Notes
Trim asparagus uniformly, blind-prick the pastry, and allow the pie to rest before slicing for best results.