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    Home » Appetizers » Asparagus Ricotta Tart with a Polenta Crust

    Asparagus Ricotta Tart with a Polenta Crust

    April 13, 2018 , Updated May 10, 2022 Maria 14 Comments

    Jump to Recipe
    An overhead titled image (ready to be pinned for pinterest) of the gluten free Asparagus Ricotta Tart .

    This gluten-free savory Asparagus Ricotta Tart has a smooth ricotta filling & is topped with sauteed asparagus & cheesy mozzarella. You’ll be amazed at how crispy this cornmeal crust tart becomes once it is baked. This will quickly become one of your best recipes for party appetizers… your guests are going to love it!

    d shot of a baked Asparagus Ricotta Tart on a wooden cutting board.

    Aristotle once said that the whole is greater than the sum of its parts.

    Now, of course, I don’t think Aristotle was thinking of asparagus or ricotta or cornmeal (polenta), but his famous quote about synergy can definitely apply to this wonderful savory tart. 

    You won’t believe how flavorful the final product is! 

    Let’s take a closer look at some of these ingredients, shall we?

    Asparagus tips shown in a cast iron pan being sautéed.

    Asparagus

    Unique in flavor and distinct in appearance, asparagus is one of the healthiest vegetables around.

    This shoot vegetable is one of the very best sources of Vitamin K. It also gets the bragging rights of having the highest source of glutathione, an antioxidant that helps liver function (among other health benefits).

    As was mentioned in the introduction, this ricotta tart requires the asparagus to be sautéed for just a few minutes before it is baked with the ricotta.

    How to sauté asparagus

    Sautéing asparagus is one of the quickest, simplest and tastiest ways to prepare this vegetable.

    I have previously shared this stovetop asparagus recipe flavored with garlic and lemon. This simple recipe makes a great side dish. I use it often when I am making this crusted cod fish recipe.

    For today’s asparagus ricotta tart, the asparagus gets a quick sauté and then gets baked with the ricotta.

    This is how I proceed:

    Cut the asparagus stalks in two (after having trimmed the bottom part).

    In a large skillet, over high heat, add 1-2 tablespoons of olive oil; add the cut-off asparagus bottoms and sauté for about 2-3 minutes, continuously shaking the pan.

    Then, add the top half, which is the delicate asparagus tips and crushed garlic clove. Sauté for another minute or so.

    Just before removing the pan from the heat, squirt a little lemon juice over the top and give it a few more shakes. You may have to vary the time you sauté the asparagus depending on their size.

    Remember, the asparagus should remain crisp as it will continue to cook in the oven.

    Ricotta

    What can I say about ricotta that I haven’t already mentioned?

    Its versatility makes it a great ingredient to use in both sweet and savory dishes -from rice ricotta pie to pasta shells.

    This fresh cheese can also be used as-is to stuff dates or slightly sweetened and used as a stuffing for zeppole, 

    Did you know that you can make your own ricotta at home? You will be amazed at the creamy texture and how “fresh” it tastes.

    Feel free to use either commercial or homemade ricotta in this gluten-free tart, as long as it is properly drained. Otherwise, your resulting mixture will be too wet.

    A sprinkle of nutmeg needs to be whisked into the ricotta mixture.

    In the ricotta tart, we are making today; we need to whisk together ricotta, Romano cheese, olive oil, lemon juice, nutmeg and pepper. Set it aside while we prepare the cornmeal (polenta) crust.

    Cornmeal (Polenta)

    Cornmeal, just like ricotta, is another wonderful ingredient that can be used in sweet or savory dishes.

    As you probably know, cornmeal is the result of grinding dried corn kernels.

    For this recipe, we are using cornmeal to make polenta that will be pressed into a tart pan. This polenta crust tart, once baked, will be the perfect vehicle for ricotta and asparagus.

    Let me explain this process.

    The thick texture of the cooked stove top corn meal (destined to become a polenta crust) is pictured.

    Over high heat, bring a large pot of water to boil. Add salt and olive oil. Reduce the heat to low; slowly add the cornmeal and start whisking.

    As the cornmeal begins to cook, the starch becomes hydrated. In fact, the cornmeal will begin to gelatinize.

    The longer the cornmeal cooks (on the stovetop), the creamier your end product (i.e., polenta) will become.

    When making polenta, the final product can vary, depending on how you want to serve it. The consistency can be anywhere from soft to semi-solid.

    As you can tell from the picture above, we are looking for a semi-solid consistency.

    The polenta is spread out into the tart pan ready to be baked.

    How to assemble this ricotta tart

    Once you have obtained this consistency, spread about 2 cups of the polenta in a long rectangle tart pan with a removable bottom, coat the back of a spoon with a little olive oil to help spread it out. The goal is to create a little indentation in this crust that will hold the ricotta the second time the crust goes in the oven.

    It would be best if you worked quickly as the polenta tends to stiffen very quickly as it cools down.

    Please note that the amounts included in this recipe will make two tarts -one filled with ricotta/asparagus; the other I transform into a herb tart (a non-dairy option). 

    Bake the crusts for approximately 30 minutes.

    The baked polenta crust tart is removed from the oven and cooling down.

    Remove from the oven and allow to cool down for a few minutes.

    The baked polenta crust tart is topped with the ricotta filling.

    Spread the ricotta filling…

    Sauted asparagus being place one by one on the ricotta filling.

    …followed by the sautéed asparagus. Back in the oven, it goes.

    The bubbling mozzarella cheese of the Asparagus Ricotta Tart baking in the oven.

    During the last few minutes of baking, add some grated mozzarella cheese down the center and broil. Keep an eye on it and pull it out when the cheese begins to bubble and change color.

    The Asparagus Ricotta Tart has been sliced to demonstrate the wonderful layers of ricotta, asparagus and melted mozzarella.

    Garnish with fresh thyme and you are done.

    This Asparagus Ricotta Tart can be cut into little bite-sized morsels or sliced in little rectangles or triangles. It is best served the day it is made.

    Please note that the cornmeal measurements in this recipe will make two tarts – I usually make one Asparagus Ricotta Tart, but keep the rest of the cornmeal to make a polenta pizza (a non-dairy option for family and friends).

    Easy asparagus recipes we love

    • Sauteed Garlic Asparagus 
    • Asparagus Risotto 
    • Creamy Asparagus Pasta
    • Orzo Risotto 

    A square overhead image of the Asparagus Ricotta Tart on a wooden board.

    Recipe inspiration

    My mom inspired so many of the recipes that I share with all of you on my “She Loves Biscotti” blog, and this is no exception!

    A while back, I shared this polenta pizza with herbs with all of you. This was a recipe that my mom would make a few times a week… a staple during my youth. More often than not, it would be spread out on a large sheet pan (free form) and covered with lots of rosemary, garlic and olive oil.

    I use this recipe as a polenta piecrust for all kinds of wonderful toppings.

    A front view of the Asparagus Ricotta Tart.

    In fact, this tart recipe is a combination of two recipes: polenta pizza and sauteed asparagus.

    I just needed a filling to join these two parts together and I thought that ricotta would work perfectly… and it did!

    This asparagus ricotta tart will definitely become a hit with family and friends.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Asparagus Ricotta Tart recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    A square overhead image of the Asparagus Ricotta Tart on a wooden board.

    Asparagus Ricotta Tart

    This gluten-free savory Asparagus Ricotta Tart has a smooth ricotta filling & is topped with sautéed asparagus & cheesy mozzarella. You'll be amazed at how crispy this cornmeal crust tart becomes once it is baked. This will quickly become one of your best recipes for party appetizers...your guests are going to love it!
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 servings
    Calories: 214kcal
    Author: Maria Vannelli RD
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    Ingredients

    Sautéed Asparagus (for 1 tart):

    • ½ bunch asparagus fresh
    • 1-2 tablespoons olive oil
    • 1 clove garlic smashed
    • squirt lemon juice
    • salt and pepper to taste

    Polenta Crust (for 2 tarts);

    • 4 cups water
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • 3/4 cup cornmeal fine
    • 3/4 cup cornmeal coarse

    Ricotta Filling (for one tart);

    • ¾ cup ricotta well drained
    • 3 tablespoons Romano Cheese grated
    • 1 teaspoon olive oil
    • 1 teaspoon lemon juice freshly squeezed
    • pinch nutmeg
    • pinch pepper

    Toppings (for 1 tart):

    • 2-3 tablespoons mozzarella cheese grated, for topping
    • fresh thyme to garnish

    Instructions

    • Wash and trim the asparagus.
    • Cut the asparagus stalks in half.
    • In a large skillet, over high heat, heat 1-2 tablespoons of olive oil.
    • Add the cut-off asparagus bottoms and sauté for about 3 minutes. Make sure to give the pan a few shakes during this process.
    • Add the top half of the asparagus and smashed garlic clove and sauté for another minute or so. Just before removing the pan from the heat, squirt a little lemon juice over the top and give it a few more shakes. 
      Season with salt and pepper to taste.
    • Set aside the sautéed asparagus while we prepare the polenta.

    Polenta Crust:

    • Preheat oven to 400°F (200°C). Position rack to center. Spray a 14 x 4.5 inch tart plate with non-stick spray. Set aside.
    • Bring water to boil in a large pot.
    • While waiting for the water to boil, whisk together fine and coarse cornmeal in a bowl and set aside. 
    • Add salt and olive oil to the boiling water.
    • Reduce heat to the lowest setting.
    • Whisk in the cornmeal; whisk continuously for about 2 minutes. When the mixture begins to thicken, use a wooden spoon and stir for another 5-7 minutes. The mixture will become thick.
    • Spread about 2 cups of the polenta in a long rectangle tart pan with a removable bottom. Coat the back of a spoon with a little olive oil to help spread it out.
    • Bake in the oven for approximately 30 minutes.

    Ricotta Filling:

    • While the polenta is in the oven, prepare the ricotta filling. 
      In a bowl, whisk together the ricotta, Romano cheese, olive oil, lemon juice, nutmeg and pepper. Set aside.

    The assembly:

    • Remove the tart from the oven and allow it to cool down for a few minutes. 
    • Spoon ricotta filling into polenta tart crust. 
    • Place the sautéed asparagus on the ricotta filling.
    • Reduce the heat to 375°F and bake for about 20 minutes or until the ricotta is set.
    • Sprinkle grated mozzarella cheese down the center and broil for a few minutes until bubbly.
    • Remove from oven and garnish with fresh thyme.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Time to sauté the asparagus will vary according to its size. Asparagus should remain crisp as they will continue to cook in the oven.
    Please note that the measurements for the cornmeal in this recipe will make two tarts -I will make one Asparagus Ricotta Tart and the other I will make into a free-form Polenta Pizza with herbs. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 214kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 218mg | Potassium: 177mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 1.9mg | Calcium: 97mg | Iron: 1.6mg
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    Filed Under: Appetizers

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Franca

      September 05, 2021 at 10:00 am

      Hello Maria,
      Can I use INSTANT polenta instead of the traditional? I am looking forward to making this recipe for dinner.
      Kind regards,
      Franca

      Reply
      • Maria

        September 05, 2021 at 1:02 pm

        Hi Franca, thanks so much for your interest. Although I have never tried, I think as long as you can form a base with the polenta, it should work. Enjoy!

        Reply
    2. Vicky Urso

      March 22, 2021 at 11:57 am

      Hi
      What are the measurements of the pan you use?
      This recipe sounds delicious… going to make it for Easter.
      Thank you

      Reply
      • Maria

        March 23, 2021 at 9:29 am

        Thanks so much for your interest Vicky. The exact measurements are 13.8″ x 4.3″ x 1″… but I rounded out the measurements to 14 x 4.5 in the recipe card. Enjoy!

        Reply
    3. Kathi

      March 15, 2021 at 2:43 pm

      What size pan would you use if I don’t have a tart plate?

      Reply
      • Maria

        March 23, 2021 at 2:26 pm

        Thanks for your interest Kathi. I would use an 8-inch pie plate. Enjjoy!

        Reply
    4. Concetta

      May 15, 2020 at 3:30 pm

      Staying in of course and FINALLY have time to try this one out! Problem is my oven has been out of commission since our Shelter at Home mandate went into effect. BUT I used my Air Fryer and small individual tart pans. I could only cook 2 at a time which was fine as only 2 of us here LOL. They turned out Great. Anxious to get oven repaired and experience a crisper crust and share it. Thanks for a different and tasty recipe. Even thinking of sautéed diced eggplant and Asiago cheese. Endless combinations.

      Reply
      • Maria

        May 15, 2020 at 3:50 pm

        I’m sorry to hear this… thank goodness for your air fryer. Thanks so much for sharing Concetta. Oh, that does sound like a great combination!

        Reply
    5. Colleen

      April 13, 2018 at 10:13 pm

      5 stars
      We can never get enough asparagus at this time of year, and this tart is stunning. I love the ricotta and the polenta combo, and I can imagine this would disappear so quickly at any gathering. Beautiful recipe. Thanks for sharing, Maria!

      Reply
      • Maria

        April 13, 2018 at 10:20 pm

        Thanks Colleen! Asparagus really is such a wonderful vegetable… can’t wait for the local produce to make an appearance at the markets. Appreciate you stopping by, have a wonderful week-end!

        Reply
    6. Vanessa Russell

      April 13, 2018 at 5:46 pm

      5 stars
      This looks perfect for asparagus season! And I love how cheesy it looks. What a great way to enjoy one of my favourite veggies!

      Reply
      • Maria

        April 13, 2018 at 5:55 pm

        It’s one of my favorites also… I have some planted in my backyard… buried under all that snow! Hope you get a chance to try this ricotta tart Vanessa. Thanks so much for stopping by ♥

        Reply
    7. Jovina Coughlin

      April 13, 2018 at 12:14 pm

      My kind of meal.

      Reply
      • Maria

        April 13, 2018 at 2:38 pm

        Me too! Thanks so much for stopping by Jovina ♥

        Reply

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