Go Back

Asparagus & Lemon-Herb Ricotta Tart Appetizer

I started making tofu-based ricotta after getting tired of vegan cheese substitutes that never quite nailed that light, slightly grainy ricotta texture. Blending firm tofu with lemon and nutritional yeast genuinely gets remarkably close. Now this is my go-to whenever asparagus season hits and I want an appetizer that celebrates it properly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Appetizer, Appetizer recipe, Gluten-free
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together from crispy puff pastry a tangy tofu ricotta filling, and fresh asparagus. Here's exactly what you need.
  • 1 sheet store-bought puff pastry round or rectangle
  • A small bunch of asparagus trimmed
  • 14 oz firm tofu drained and pressed
  • 4 tablespoons vegan parmesan
  • 2 tablespoons cornstarch
  • 1 tablespoon nutritional yeast
  • Zest of 1 lemon
  • Sea salt and black pepper
  • 3 slices plant-based prosciutto optional
  • Firm tofu mashed rather than fully blended smooth, genuinely mimics that slightly grainy ricotta texture better than a fully pureed version would.

Equipment

  • This recipe keeps the tool list manageable. Here's what to grab:
  • Wide skillet (for blanching the asparagus)
  • Large bowl (for the ice bath)
  • Baking tray or tart pan
  • Parchment paper
  • Mixing bowl (for the ricotta filling)
  • Fork (for pricking the pastry and mashing the tofu)
  • Box grater or zester (for the lemon zest)
  • No stand mixer, no food processor required, though a food processor can speed up the tofu ricotta if you have one.

Method
 

  1. Step 1- Blanch the Asparagus
  2. Fill a large bowl with cold water and set aside. In a wide skillet, bring about an inch of water to a gentle boil. Add the asparagus and cook for 3 to 5 minutes, until bright green and just tender. Drain and transfer to the ice water to stop the cooking, then drain again and pat dry.
  3. Step 2- Preheat the Oven
  4. Preheat your oven to 180°C (360°F) with the fan on, or 200°C (390°F) if your oven doesn't have a fan setting. Line a baking tray or tart pan with parchment paper.
  5. Step 3- Prep the Pastry
  6. Roll out the puff pastry directly onto the lined tray or tart pan. Prick the surface all over with a fork to prevent excessive puffing during baking.
  7. Step 4- Make the Tofu Ricotta
  8. In a medium bowl, mash the firm tofu with a fork until it reaches a ricotta-like, slightly crumbly texture. Mix in the vegan parmesan, cornstarch, nutritional yeast, half the lemon zest, and a pinch of salt and pepper until well combined.
  9. Step 5- Spread the Filling
  10. Spoon the tofu ricotta mixture over the pastry and spread it out evenly.
  11. Step 6- Arrange the Asparagus
  12. Arrange the asparagus spears over the top. If using plant-based prosciutto, roll a few slices to resemble roses and tuck them among the asparagus tips.
  13. Step 7- Bake
  14. Bake for 15 to 20 minutes, until the filling looks slightly puffed and the pastry edges turn golden and crisp.
  15. Step 8- Garnish and Serve
  16. Grate a little extra lemon zest over the tart just before serving for a fresh, zesty finish. Enjoy warm or at room temperature.

Notes

Nutrition Breakdown (Per Serving)

Here's an estimated nutrition breakdown per serving, based on 8 total servings from this recipe:
  • Calories- approximately 210 kcal
  • Carbohydrates- 16g
  • Protein- 9g
  • Fat- 12g
  • Saturated Fat- 2g
  • Sodium- 180mg
  • Fiber- 1g
  • Sugar- 1g