If you’re looking for a one-dish meal that captures all the flavors of spring, this savory tart with ricotta and cooked ham — an easy, quick recipe baked in the oven or in the air fryer — is the answer. The secret?
The use of fresh asparagus sautéed in butter, which remain firm and flavorful, embraced by a soft cream of ricotta and cream. Ideal for a picnic, a tasty appetizer or a quick dinner that smells like spring.
In this post you’ll find instructions to prepare it the classic way in the oven, but also tips for a super quick and crispy cook in the air fryer. The puff pastry will become crisp in half the time while keeping the heart creamy and tasty.
The inspiration for this recipe was born at the market stalls. I couldn’t resist a bunch of emerald-green asparagus, so firm and bright they looked freshly picked.
Next to them, the cheese stall displayed a very fresh ricotta, still warm from the basket.
I had a dinner with friends and the deal was clear: everyone brings something. So, with these simple but excellent ingredients, I decided to prepare a savory tart with asparagus that encapsulates all the flavors of spring.
It was a hit: the sweetness of the ricotta and the character of the fresh asparagus sautéed in butter made it the queen of the evening!
The best moment?
When I brought the tart to the table and cut the first slice. In front of my friends there was a beautiful layering: the emerald green of the fresh asparagus, the delicate pink of the cooked ham and the white cloud of ricotta and eggs.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 6 pieces
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 467.81 (Kcal)
- Carbohydrates 23.75 (g) of which sugars 2.67 (g)
- Proteins 18.52 (g)
- Fat 33.64 (g) of which saturated 12.09 (g)of which unsaturated 20.03 (g)
- Fibers 1.91 (g)
- Sodium 863.57 (mg)
Indicative values for a portion of 129 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Savory Tart with Asparagus, Ricotta and Cooked Ham
- 1 roll puff pastry (round)
- 1.1 lbs asparagus (fresh)
- 7 oz cow's ricotta (fresh and well drained (about 3/4 cup))
- 4 oz cooked ham
- 3.5 oz fresh cheese (fontina, galbanino, etc. (about 1 cup, cubed))
- 3 eggs
- 3 tablespoons Parmesan
- salt
- 1 tablespoon butter (a knob (about 1 tbsp))
- pepper (optional)
- 1 egg yolk (1 tablespoon milk to brush the edges)
- chives (optional)
Tools
- Baking dish
- Air fryers
- Pan
- Bowl
Steps
Savory Tart with Asparagus, Ricotta and Cooked Ham
Start by washing the asparagus and removing the toughest ends.
Cut them into pieces, but if you want an extra aesthetic touch, set aside 5 asparagus spears to shave into thin strips with a vegetable peeler to decorate the surface.
Heat a pan with a knob of butter (about 1 tbsp) and add the asparagus pieces with a pinch of salt. Cook for about 10–12 minutes until tender.
If you prepared the strips, blanch them for a couple of minutes in salted water, then drain and gently pat dry.
In a bowl, combine the eggs with the ricotta and grated cheese.
Add a pinch of salt and, if you like, some pepper and finely chopped chives.
Beat well with a fork until you obtain a homogeneous, creamy mixture.
Now add the asparagus sautéed in butter to the mixture and mix well.
Roll out the puff pastry in a tart pan of 10.25 in.
Prick it lightly with a fork for even cooking.
On the base, first lay the slices of cooked ham, then add the fresh cheese cut into cubes.
Pour the ricotta, egg and asparagus mixture over the layer of ham and cheese.
Fold the edges of the puff pastry inward and decorate the surface with the asparagus tips.
Lightly brush the pastry edges with the egg yolk beaten together with a splash of milk.
Oven….. Temperature: 356°F (preheated). Time: About 40 minutes.
If after 30 minutes the pastry is already nicely golden but the filling still seems soft, cover with aluminum foil and continue for the last 10 minutes.
In the Air Fryer Temperature: 338°F. Time: 20–25 minutes. Make sure the pan fits comfortably in the basket (leaving a little space for air circulation).
Check.. Around 15 minutes check the cooking: if the surface is browning too quickly, lower to 320°F for the final minutes. The air fryer cooks with powerful convection, so the pastry will become crispy in half the time!
Enjoy your meal…
Tips
When you buy asparagus, check that the tips are tightly closed and firm. If they are slightly open or soft, they are not very fresh. To keep them in the fridge until cooking, stand them upright in a glass with an inch of water, just like a bouquet of flowers!
To prevent the pastry from becoming soggy, if you use a very fresh ricotta rich in whey, let it drain in a sieve for at least 30 minutes before mixing it with the eggs. The drier it is, the firmer the slice will be and the more defined the layers.
Be careful not to over-salt the asparagus in the pan, because the cooked ham and Parmesan will already give the dish a good boost of saltiness.
Don’t give in to the temptation to cut it while it’s piping hot! The internal steam needs to settle. Waiting 15–20 minutes will ensure the fresh cheese and ricotta don’t slide away with the first cut, keeping the “wow” effect of the layers.
Storage
Store covered in the refrigerator for 2 days.
To reheat: Avoid the microwave (it makes the pastry chewy).
Better: 5 minutes in the air fryer at 320°F or in a hot oven to restore the pastry’s crispness.
FAQ (Questions & Answers)
Vegetarian version?
To keep the visible “layer” effect when slicing, instead of 120 g of cooked ham I recommend one of these three options:
Smoked scamorza (my favorite): Sliced thinly, it will give a decisive note that balances the sweetness of the ricotta and asparagus.
Sundried tomatoes in oil: Well drained and coarsely chopped. They will add a touch of red color and intense savoriness.
Sliced almonds: If you want a lighter version, add a handful of toasted almond flakes over the fresh cheese layer to give a surprising crunchy note.Which pastry can I use?
Here are some options….
Pasta matta (short-crust)
Whole wheat pasta matta
Pâte brisée
