Ricotta and Goat Cheese Asparagus Tart

Of all the specialty baking pans stuffed into my overflowing kitchen cupboards, my tart pan emerges the most often. I often feel sorry for some of my underutilized dishes (ahem, not that I’ve actually never used my year old mini cheesecake or bundt pans or anything like that….), but I really like how a humble recipe can be elevated to something special enough to serve to company simply by using a tart pan. This creation is certainly no exception. I’ve been thinking about making a light ricotta and goat cheese asparagus tart all winter and immediately scooped a huge bunch of asparagus into my shopping cart when it became in season so I could put this plan into action.

The filling of the tart is a lovely mixture of ricotta, goat cheese, lemon zest, and asparagus, but the chickpea crust, an oldie but goodie that I originally created a couple years ago now, is what makes it special. By pulsing chickpeas, whole wheat flour, olive oil, and a bit of lemon zest in the food processor, I made a flavorful soft chickpea dough that bakes up beautifully. It compliments the filling nicely and is pretty healthy too. I can’t wait to serve this at a dinner party!

Ricotta and Goat Cheese Asparagus Tart
Printable Recipe


Tart Crust:
1 15-ounce can chickpeas, rinsed and drained
1/2 cup whole wheat flour
2 tablespoons olive oil
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt

Tart Filling:
15 ounces ricotta cheese
8 ounces goat cheese
1 large egg
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt
10 ounces thinly sliced asparagus

Heat oven to 350˚F. Lightly grease a 10-inch tart pan with removable bottom. Pulse chickpeas, flour, olive oil, lemon zest, and salt in a food processor until soft dough forms. Spread dough evenly over the greased tart pan. Bake the crust for 20 minutes at 350˚F or until light golden brown.

Meanwhile, mix ricotta cheese, goat cheese, egg, lemon zest, and salt in a large bowl until smooth. Stir in asparagus and spread mixture evenly into partially baked crust. Bake an additional 45 minutes at 350˚F or until filling is set. Cool for 10 minutes, remove from pan, and cut into wedges. Makes 8 servings.

Nutrition: 317 calories, 5.5g fat, 4.6g fiber, 17.7g protein per serving
Cost: $1.24 per serving

25 Responses to Ricotta and Goat Cheese Asparagus Tart

  1. Your chickpea crust sounds so unusual! I love this idea because I actually have chickpea flour at home and it hardly ever gets used. I love the idea of pulling ot out to make a savory base for a tart. Plus you’ve combined 2 of my favorite cheeses. Yum.

    And I hear you on the specialty pans and even random gadgets in general. I have so many, including an adorable petitfour type pan my sister gave me that I have yet to use.

  2. Let’s not talk about unused pans or ingredients or appliances. Let’s just not.

    Instead let’s discuss how awesome this tart is! Love that crust and. Well. Ricotta and asparagus? Count me in!

  3. ha ha yeah my cheesecake pan gets the most use in the kitchen. it’s just the best…its one of those german ones, very thick and very heavy/sturdy metal. i love it
    i need to get over my fear of goat cheese and try baking with it. i hate goat cheese, but maybe it’s taste better when baked? maybe? lol i mean this does look good.

  4. I am really tempted by this. Your crust sounds amazing and the tart filling is near perfect. I hope you have a great day. Blessings…Mary

  5. As if the goat cheese and asparagus filling weren’t enough you went and made that awesome crust! I love the creative way you used chickpeas! Delicious!

  6. Thanks everyone!

    Natalie – Glad you liked it :)

    Dawn – I can’t believe you hate goat cheese! You make this without it though I bet, just use more ricotta.

    Hillary – I think you could use a cheesecake pan or a pie pan. Let me know if you try it!

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