Ricotta and asparagus tart

By the GetYourMacros team · 31 August 2026

A light and elegant savory tart featuring fresh asparagus and a protein-packed ricotta filling.

• Time 40 min
• Course One-dish meal
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 80 g Wholewheat flour
• 150 g Ricotta
• 1 Egg (60 g)
• 200 g Asparagus
• 20 g Parmesan
• 10 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Create a dough by mixing wholewheat flour, 40ml of water, and half the olive oil; knead briefly and rest.
2. Trim the woody ends of the asparagus and blanch the spears in boiling water for 4 minutes.
3. In a bowl, whisk the ricotta with the egg, grated parmesan, salt, and pepper until smooth.
4. Roll out the dough thinly and line a tart tin, pricking the bottom with a fork.
5. Pour the ricotta mixture into the crust and arrange the asparagus spears on top in a neat pattern.
6. Drizzle with the remaining oil and bake at 180°C for 30 minutes until the filling is set.

Tips

• Using wholewheat flour for the crust adds fiber and a nutty flavor that pairs perfectly with asparagus.
• Leftovers can be eaten cold or quickly reheated in the oven to maintain the crust's texture.

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