Savory Ricotta Tart with Rosemary Parmesan Crust

Savory ricotta tart is the kind of dish that makes a holiday table feel special without much fuss. A creamy ricotta filling sits inside a rosemary flecked Parmesan crust, then asparagus spears go on top before it bakes. It looks fancy, but the steps are friendly enough for any cook.

Serve it next to ham, lamb, or turkey, or let it carry the meal on its own. Either way, it earns its place on the table.

Blanch the asparagus only until it turns bright green so it stays crisp and colorful after baking.

Why You’ll Love This Savory Ricotta Tart

• The crust tastes nutty from the Parmesan with little pops of fresh rosemary in every bite.
• The ricotta filling is mild and creamy, so it pairs with almost any main dish.
• This savory ricotta tart slices clean and looks impressive on a cake stand or platter.

Ingredient Notes

These are just quick notes on the main players; the exact measurements in the recipe card below will guide you through both the crust and the filling. Nothing here is hard to find at a regular grocery store.

• Part-skim ricotta gives the filling its soft, creamy body without turning watery.
• Parmesan cheese shows up in both the crust and the filling for a savory backbone.
• Fresh rosemary is minced fine so it spreads its piney flavor evenly.
• Asparagus spears are trimmed and blanched, then arranged on top for color.
• Butter and shortening together make the crust tender and easy to roll.

You will want a food processor for the crust, a 9-inch tart pan, and a rolling pin. A pot for blanching the asparagus and a bowl of ice water round out the gear.

How to Make This Savory Ricotta Tart

Making this savory ricotta tart breaks down into three easy parts: the crust, the filling, and the asparagus topping. Take them one at a time and it comes together smoothly.

1. Pulse the crust ingredients in a food processor, then add ice water by the tablespoon until the dough just holds together.
2. Roll the dough to about 10 inches and press it into a 9-inch tart pan, trimming the edge with the rolling pin.
3. Stir all the filling ingredients together and spread them into the crust.
4. Blanch the asparagus until bright green, shock it in ice water, then pat it dry and arrange it on top.
5. Bake at 350 degrees for 40 to 45 minutes, until the center springs back when pressed.

This recipe makes one tart that serves about 8. You can mix the crust dough a day ahead and chill it, then roll and fill it when you are ready to bake.

Storage Options

This ricotta tart keeps well, so leftovers are no problem. Cover it once it has cooled and store it in the fridge.

1. Refrigerate covered slices for up to 3 days.
2. Reheat in a 325 degree oven for about 10 minutes to bring back the crisp crust.
3. Freeze baked slices for up to 1 month, then thaw in the fridge before warming.

Variations & Substitutions

This savory tart welcomes small changes based on what you have. Keep the ricotta as the base and swap the extras to suit your taste.

1. Trade asparagus for thin slices of zucchini or halved cherry tomatoes.
2. Use fresh thyme or chives in place of the rosemary in the crust.
3. Stir a handful of grated lemon zest into the filling for a brighter flavor.
4. Swap part of the Parmesan for Pecorino if you like a sharper bite.

What to Serve with This Savory Ricotta Tart

This savory ricotta tart plays the role of side dish beautifully, so build the rest of the plate around a roast or a holiday main. A few simple partners make it feel like a full spread.

1. Sliced Easter ham, roast lamb, or turkey.
2. A green salad with a light lemon dressing.
3. A warm bowl of something hearty, like this cozy turkey pot pie.
4. For dessert, fold in something sweet such as these pumpkin pie blintzes.

Still have a question or two before you start baking? Here are the ones that come up most often.

Once it cools just enough to slice, set it out and watch it disappear. It is a simple, pretty dish that fits right in with any holiday meal or quiet weeknight dinner.

A Beautiful Bite

Savory Ricotta Tart with Rosemary Parmesan Crust

4.84 from 6 votes

A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.

Prep:30 minutes mins

Cook:45 minutes mins

Total:1 hour hr 15 minutes mins

Servings:8 slice

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 2 cups flour
• ▢ 1 cup Parmesan cheese grated
• ▢ 1 Tbsp fresh rosemary minced
• ▢ 1½ tsp kosher salt
• ▢ black pepper to taste
• ▢ ½ stick unsalted butter cut into small pieces
• ▢ ¾ cup shortening
• ▢ 4-6 Tbsp ice water
• ▢ 3 cups part-skim ricotta cheese
• ▢ 1½ cups Parmesan cheese grated
• ▢ 3 eggs
• ▢ 1½ tsps fresh rosemary minced
• ▢ 1 tsp kosher salt
• ▢ black pepper to taste
• ▢ ½ lb asparagus spears trimmed

Instructions 

• Preheat oven to 350º.
• Spray a 9″ tart pan with non-stick cooking spray.
• In a food processor combine flour, Parmesan cheese, rosemary, salt and pepper. Pulse a few times. Add butter and shortening. Pulse just until mixture resembles coarse peas. Add water tablespoon by tablespoon, only using enough water to make the mass come together into a ball.
• Pour dough out onto a floured board and form a disk. Roll the dough out to about 10″ in diameter. Place dough into tart pan. Gently push dough up into the sides of pan being sure to press into the fluted edge a bit. Use rolling pin to cut off excess dough by rolling over the edge of the pan.
• In a large mixing bowl, combine all of the ingredients for the filling. Mix well. Spread filling into dough lined tart pan.
• Blanch the asparagus spears by bringing a pot of water to a boil. Drop in asparagus. Pull out the asparagus as soon as it turns bright green. Place in a bowl of ice water for several minutes. Drain and pat dry with a paper towel.
• Arrange asparagus spears in a circle on top of the filling. Place tart into 350º oven. Bake for 40- 45 minutes or until filling is set. You’ll know it’s done when it springs back when pressed lightly in the center.
• Serve right away or at room temperature.

Nutrition

Serving: 1sliceCalories: 315kcalCarbohydrates: 29gProtein: 20gFat: 12gSaturated Fat: 7.2gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.7gCholesterol: 99mgSodium: 631mgPotassium: 185mgFiber: 0.9gSugar: 0.5gVitamin A: 27500IUCalcium: 4160mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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