Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water
  • OR: 1 box (14.1 oz/400g) refrigerated pie crust, thawed
  • 1 cup (225g) whole milk ricotta cheese, drained well
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 tablespoon (15ml) lemon zest
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg yolk
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 1 pound (450g) asparagus, trimmed
  • 1 cup (150g) frozen peas, thawed
  • 2 tablespoons (30ml) olive oil
  • Flaky sea salt, for garnish
  • Freshly cracked black pepper, for garnish

Instructions:

  1. Make the Pastry (or use store-bought): Combine flour and salt in a food processor (or bowl). Add cold butter and pulse (or cut in) until mixture resembles coarse crumbs. Slowly add ice water until the dough comes together. Wrap dough and chill for 30 minutes.
  2. Prepare the Tartlet Shells: Roll out dough on a lightly floured surface. Cut out circles slightly larger than the muffin tin cups or tartlet tins. Press dough into each cup. Prick the bottom of each shell with a fork. Chill for 15 minutes (prevents shrinking during baking).
  3. Bake the Tartlet Shells: Preheat oven to 375°F (190°C). Bake tartlet shells for 10-12 minutes, or until lightly golden brown. If using parchment paper and pie weights, remove the paper after about 8 minutes and bake for another 2-4 minutes to allow the crust to dry and brown.
  4. Make the Lemon-Ricotta Filling: In a bowl, combine ricotta, Parmesan, lemon zest, lemon juice, egg yolk, salt, and pepper. Whisk until smooth and creamy.
  5. Assemble and Bake the Tartlets: Spoon lemon-ricotta filling into each pre-baked tartlet shell. Trim asparagus into 1-inch (2.5cm) pieces. Arrange asparagus and peas on top of the filling. Drizzle with olive oil. Bake for 15-18 minutes, or until the filling is set and the asparagus is tender-crisp.
  6. Garnish and Serve: Let cool slightly before removing from the tins. Garnish with flaky sea salt and freshly cracked black pepper. Serve warm or at room temperature.