Asparagus and Ricotta Tart

The savory tart that I bring you today seems like a great option for informal dinners at home, or to take when we're guests, even for a picnic! I assure you I really feel like making it on a Saturday night, letting it cool until Sunday morning, and enjoying it as a luxurious, unhurried family breakfast. The truth is that since it can be prepared almost at the moment to eat freshly made, or have it ready in advance to serve cold, this asparagus and ricotta tart—in addition to being delicious— is a real winner.

This type of tart can be made with countless variations and looks beautiful baked in ceramic molds or trays. If the tray is pretty, the presentation is unbeatable, because besides tasting great, it’s pleasing to the eye. And if the mold is so sturdy that you can cut the tart directly in it without scratching it, as is the case with the Emile Henry rectangular fluted ceramic mold, then we couldn't ask for more, because we have everything. All that's left is to cut a slice of this wonderful asparagus and ricotta tart to verify that it’s a delight.

The tart dough always turns out better if we make it at home. With a stand mixer it's done very quickly, but by hand it doesn't take much longer. We just need to mix the ingredients to combine them, since the dough shouldn't be worked much. Still, you can always use a store-bought shortcrust pastry, or if you prefer, a sheet of puff pastry.

Here is the recipe for the asparagus and ricotta tart, a delicious savory tart that I'm sure you will love.

Ingredients

For the tart dough

• 300 g all-purpose flour
• 150 g butter at room temperature
• 1 egg
• 1 egg yolk
• 100 ml water

For the filling and preparation

• One tablespoon of extra virgin olive oil (AOVE)
• 600 g green asparagus
• 400 g ricotta
• 3 eggs
• 100 g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• A pinch of nutmeg (optional)

Preparation:

1. First, you need to make the dough. For this, put the flour, butter, egg, yolk and water in the bowl of your KitchenAid stand mixer. Add a pinch of salt and mix with the flat beater.
2. When the ingredients have come together, remove the dough from the bowl and form it into a ball. Wrap it in plastic wrap and let it rest in the refrigerator for about half an hour.
   
3. While the dough rests, wash the asparagus and trim the stems.
4. Heat water in a large pot or saucepan and, when the water boils, add the asparagus. Add coarse salt and let them boil for 5 to 10 minutes (if they are thin, 5 minutes is enough, but depending on thickness they may need a few more minutes).
5. Prepare a bowl with cold water and ice cubes. When the asparagus are cooked, remove them from the pot and put them in the bowl to stop the cooking as quickly as possible and preserve their color.
6. Preheat the oven to 200º C.
7. Now prepare the tart filling. In a bowl put the ricotta, the eggs, the grated Parmesan, the salt, the freshly ground black pepper and grate a little nutmeg if you want to add it. Mix the ingredients using a mixing spoon. You can also do it in a food processor or chopper, processing until the ingredients are combined.
8. Take the dough out of the fridge, sprinkle a little flour on the countertop and roll the dough into a rectangle slightly larger than the Emile Henry 34 x 24 cm fluted ceramic mold.
9. Place the dough in the slightly floured mold. Trim the edges if necessary.
10. Spread 2/3 of the asparagus over the dough and pour the ricotta mixture on top.
11. Arrange the remaining asparagus on top and brush them with extra virgin olive oil. Season to taste and sprinkle a little freshly ground black pepper.
12. Place the mold in the oven and bake for 45 minutes at 200º C, until you see the edges of the dough are golden.
13. When done, remove the mold from the oven and let cool on a rack. Serve it on the table as is, because the mold is beautiful. Warm or cold, this tart is incredible.

Suggestions

• I always encourage you to adapt recipes to your taste, or to the ingredients you have in the fridge. So, make it your own!
• This tart can be varied in many ways, but I'm convinced it's well worth trying with almost any seasonal vegetables. With eggplant or zucchini it must be fabulous. And with some good tomatoes, it should be delicious.
• You can buy the dough or make it at home. I prefer homemade, because as you’ve seen it comes together quickly and the result is worth it. But if you're in a hurry or don't feel like making it, look for a good store-bought shortcrust or puff pastry.