Food: Spring Tarts

I love the official start of Spring was a couple days ago, but I'm usually ready much earlier, like around March 1st--how about you? Lauren here, and today I'm back with a recipe that looks and tastes like spring. Light and flaky pastry dough, lemon- and thyme-flavored ricotta, asparagus, peas, and mint all come together (quite quickly) to make pretty tarts.

 I know this recipe has me eager to plan a girls' brunch or lunch soon, and I hope you'll be adding it to your to-make list too. Keep reading for the details! 

spring tarts

These asparagus and pea tarts are made easy with store-bought puff pastry (from the frozen section) and made delicious with creamy ricotta, fresh herbs, and generous amounts of lemon zest. I love the flavor of lemon paired with spring vegetables, but you can always scale back on the zest a bit if you prefer.

spring tartsspring tarts

There's really not much to it...just a bit of layering of this and that, and baking in between. I love a recipe that yields impressive-looking results but isn't complicated to whip up, and this one falls right into that bucket. 

spring tartsspring tarts

1 sheet of store-bought puff pastry, thawed
A handful of thin asparagus, chopped into 2-3-inch long pieces with stems
3/4 cup ricotta
4 sprigs of thyme, leaves removed from stems
Juice of half a lemon
Zest of one lemon
Salt and pepper
1 egg, beaten
1 cup frozen peas, thawed
Olive oil and white balsamic vinegar
About 10 mint leaves
Fresh parmesan, grated

1. Preheat oven to 400 degrees. 

2. Lay a piece of parchment paper on a baking tray. Place the pastry sheet onto the parchment and cut into 4 squares. Score a 1-inch border around the edge of each square and prick once in the middle with a fork.

3. Mix the ricotta with lemon juice, half the zest, thyme, salt, and pepper. Spread the ricotta mixture evenly inside the border of each square. Note that you may not use it all. Top each square with a few pieces of asparagus on the diagonal. Sprinkle with remaining lemon zest and season with freshly ground pepper. 

4. Brush the borders of each tart with the beaten egg, then bake for 15-20 minutes or until golden.

5. Place peas in a small bowl and drizzle with olive oil and white balsamic; toss to combine and season with salt and pepper. Top the cooked tarts with the peas, then finish with mint leaves, a bit of grated Parmesan, and additional lemon zest if desired. 

-Recipe & images by Lauren Craig



  1. This looks yummy dear!!

  2. I really enjoy making tarts, they are so easy to make, but look and taste great! This is such a lovely spring recipe and I should definitely give it a go soon, thanks for sharing! :)

  3. My goodness I want to host a luncheon too and treat the guests to this! Delicious and very nicely prepared! Caroline

  4. I think I'm gonna try this! It just looks sooo delish.

    Safiya Jamila

  5. This looks delicious so spring-like!

  6. Qué buena pinta, me apunto la receta!!!

  7. Yumm!! Looks so delicious <3

    Check out my blog :)

  8. OMG this looks delicious, light and so easy. I cannot wait to make!

    - Jaime

  9. That looks delicious! I love little tarts like that... Now just for spring to arrive!

  10. looks delicious have to try it out !

    xo Meg<3

  11. Mmmmm I feel like this can be a Spring Summer Fall and Winter recipe
    Makes my stomach grumble!

  12. Thank yo for sharing! Looks wonderful!

  13. They look so good! I love your photography -I've pinned a couple of images for you!

  14. Such lovely, bright, fresh flavors! I'm pregnant, so will have to find pasteurized ricotta or a substitute.


  15. Gorgeous photos, Lauren! You make peas look good! ; )

  16. Looks absolutely delicious! Beautiful pics too!

  17. Can't wait for everyone to make these--they are so easy and delicious!

    katie-hackworth & AhkaVintage, thank you for the photo compliments! xo

  18. those loook delicious!!! XXO

  19. mmm, this looks delicious! great photo by the way!

  20. Gorgeous photos and the food looks really scrumptious!! ;-)


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