Spring Onion Tart : Easy Spring Lunch Recipe with Ricotta and Puff Pastry

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If you are searching for the perfect spring lunch idea, this Spring Onion Tart is exactly what you need. Built on a golden, flaky sheet of puff pastry and topped with a creamy ricotta and cheddar filling, charred spring onions, crunchy hazelnuts, and a drizzle of honey, this tart is as beautiful as it is delicious. Whether you are planning an Easter dinner spread, hosting a spring party, or simply want a fresh and easy weekday meal, this recipe checks every box. It comes together quickly, uses simple ingredients, and delivers a stunning result every single time.

Why You Will Love This Spring Onion Tart

• It is one of the easiest spring dishes you can make with store-bought puff pastry
• The ricotta and cheddar filling is creamy, savory, and perfectly balanced
• Charred spring onions add a deep, smoky-sweet flavor that elevates the entire tart
• It works beautifully as a spring party food centerpiece or a light weeknight dinner
• The honey drizzle at the end adds a touch of sweetness that ties everything together
• Ready in under 45 minutes from start to finish

Equipment You Will Need

Having the right kitchen tools makes this recipe even easier. Here is what you will need:

• Frying pan – for charring the spring onions to golden perfection
• Baking sheet – to bake the puff pastry base evenly
• Mixing bowls – for combining the ricotta filling
• Kitchen utensils – wooden spoon, fish slice, and fork for handling the pastry
• Chef’s knife – to chop chives and hazelnuts cleanly
• Cutting board – for all your prep work
• Measuring cups and spoons set – to measure ingredients accurately
• Oven – preheated to 400 degrees Fahrenheit (200 degrees Celsius)

Ingredients

For the Filling

For the Tart

Step-by-Step Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Make sure the rack is positioned in the center of your oven.
2. Make the ricotta filling. In a large mixing bowl, combine the ricotta, grated cheddar, chopped chives, lemon zest, salt, and pepper. Stir well until fully combined and smooth. Set aside.
3. Char the spring onions. Heat 1 tablespoon of oil in a frying pan over medium heat. Lay the spring onions in a single layer and cook for 4 to 5 minutes, turning occasionally, until they develop a golden-brown char on about 50% of their surface and have softened. Work in batches if needed. Set aside to cool slightly.
4. Prepare the pastry. Remove the puff pastry from the refrigerator 10 minutes before using. Lay it flat on a baking sheet. Using a chef’s knife on a cutting board, score a border around the edge of the pastry leaving a 1-centimeter gap. Prick the base inside the scored border with a fork using your kitchen utensils.
5. Par-bake the pastry. Cover the pastry with a sheet of baking paper to prevent over-browning. Place in the oven and bake for 20 minutes.
6. Press the center. Remove the pastry from the oven. Use a wooden spoon or fish slice from your kitchen utensils set to press down the center of the tart to create a flat base for the filling.
7. Spread the filling. Spoon the ricotta mixture onto the pressed pastry base. Use a knife to spread it out evenly and smoothly across the center, staying inside the scored border.
8. Top with spring onions and hazelnuts. Lay the charred spring onions vertically along the tart in a neat, even layer. Scatter the chopped hazelnuts over the top.
9. Final bake. Return the tart to the oven and bake for another 10 to 15 minutes, until the ricotta filling has warmed through and the pastry crust is deep golden brown.
10. Drizzle and serve. Remove from the oven and immediately drizzle generously with honey. Slice and serve warm.

Tips for the Best Spring Onion Tart

• Keep the pastry cold. Cold puff pastry puffs up better in the oven. Do not leave it at room temperature for too long before baking.
• Do not skip the par-bake. Pre-baking the pastry before adding the filling ensures the base stays crisp and does not become soggy.
• Char in batches. Overcrowding your frying pan will steam the spring onions instead of charring them. Give them space for best results.
• Use mature cheddar. A sharp, aged cheddar adds way more depth to the filling than a mild variety.
• Measure accurately. Use your measuring cups and spoons set to get the seasoning just right in the filling.
• Serve immediately. This tart is at its best straight from the oven while the pastry is still crispy and the filling is warm.
• Make it your own. Swap hazelnuts for walnuts or pine nuts, or add a pinch of red chili flakes for a little heat.

Serving Suggestions

This Spring Onion Tart shines as a centerpiece for spring party food tables, Easter brunch spreads, or a light spring lunch. Serve it alongside a fresh arugula salad dressed with lemon vinaigrette, a bowl of roasted cherry tomatoes, or a simple cucumber and herb yogurt dip. It also pairs beautifully with a cold glass of dry white wine or sparkling lemonade for a complete spring dining experience.

Storage and Reheating

• Refrigerator: Store leftover tart in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat slices in your oven at 350 degrees Fahrenheit for 8 to 10 minutes to restore the crispiness of the pastry. Avoid the microwave as it will make the pastry soft.
• Freezing: This tart is not ideal for freezing as the puff pastry texture can suffer. It is best enjoyed fresh.

Frequently Asked Questions

Can I make this Spring Onion Tart ahead of time?

You can prepare the ricotta filling and char the spring onions up to one day in advance and store them separately in the fridge. Assemble and bake the tart fresh for the best results with a crispy pastry base.

Can I use homemade pastry instead of store-bought puff pastry?

Absolutely. Homemade shortcrust or puff pastry works wonderfully here. Just make sure it is chilled before going into the oven. A rolling pin will help you roll it out to the right thickness.

What can I substitute for ricotta in this Spring Onion Tart?

Cream cheese or goat cheese both work as excellent substitutes for ricotta. They will give the filling a slightly tangier, richer flavor that pairs just as well with the spring onions.

Is this Spring Onion Tart suitable for vegetarians?

Yes, this recipe is completely vegetarian. Just make sure the puff pastry you use does not contain lard, as some commercial varieties do. Most ready-rolled sheets available in the US are made with butter and are vegetarian-friendly.

Can I add other vegetables to this tart?

Yes. Thinly sliced zucchini, asparagus spears, or roasted red peppers all make excellent additions to the top of this tart. Just make sure any extra vegetables are pre-cooked or thinly sliced so they cook through during the final bake.

What makes this one of the best easy spring recipes?

This tart uses minimal ingredients, requires no special skills, and comes together in under 45 minutes. The combination of flaky pastry, creamy filling, and charred spring onions makes it a standout dish that looks far more impressive than the effort it takes.

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Spring Onion Tart : Easy Spring Lunch Recipe with Ricotta and Puff Pastry

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A flaky puff pastry tart loaded with creamy ricotta and cheddar filling, golden charred spring onions, crunchy hazelnuts, and a sweet honey drizzle. The perfect easy spring recipe ready in under 45 minutes.

• Author: Marie
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Lunch, Tart, Spring Recipes
• Method: Baking
• Cuisine: American, British-Inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

250 grams ricotta cheese

75 grams mature cheddar cheese, grated

2 tablespoons fresh chives, chopped

1 heaped teaspoon lemon zest

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon olive oil

450 grams spring onions, ends and outer layers removed

1 sheet ready-rolled puff pastry

1 tablespoon chopped hazelnuts

Honey, to drizzle

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. In a mixing bowl, combine the ricotta, grated cheddar, chopped chives, lemon zest, salt, and pepper. Stir until smooth and set aside.

3. Heat 1 tablespoon of oil in a frying pan over medium heat. Lay the spring onions in a single layer and cook for 4 to 5 minutes, turning occasionally, until golden-brown and softened. Work in batches if needed. Set aside.

4. Remove the puff pastry from the refrigerator 10 minutes before using. Lay it flat on a baking sheet. Score a border 1 centimeter from the edge and prick the center base with a fork.

5. Cover the pastry with baking paper and bake for 20 minutes.

6. Remove from the oven and press down the center with a wooden spoon or fish slice.

7. Spoon the ricotta mixture onto the base and spread evenly with a knife.

8. Lay the charred spring onions vertically across the tart and scatter the chopped hazelnuts on top.

9. Bake for another 10 to 15 minutes until the filling is warmed through and the crust is golden brown.

10. Drizzle with honey and serve warm.

Notes

Keep puff pastry cold right up until baking for the best puff and crispiness.

Do not skip the par-bake step or the base may turn out soggy.

Char the spring onions in batches to avoid steaming them.

Swap hazelnuts for walnuts or pine nuts if preferred.

Best served immediately straight from the oven.