Tuesday, May 19, 2015

Asparagus Tart with Creamy Ricotta

I was a little worried about making this for my meat eater, but he was fine with it.  It made enough for two meals. I served it with a nice green salad with tomatoes from our garden.  

Printable Version
Ingredients for the dough:
5 tablespoons cold butter
1 1/4 cups all-purpose flour (may use 3/4 cup all-purpose and 1/2 cup whole wheat
5 tablespoons small-curd cottage cheese
1/2 teaspoon salt. 1 teaspoon cold water

Ingredients for the Filling:
2-3 garlic cloves
1 cup ricotta cheese
1/4 cup cooked and squeezed dry baby spinach
1/2 cup chopped fresh parsley
2/3 cup grated Parmesan cheese
salt and black pepper
1/2 bunch green asparagus
4 eggs

Cut the butter into cubes. Quickly work together the butter, flour, cottage cheese, and salt in a food processor or until pea-sized clumps form. Add 1 teaspoon water and work together quickly into a smooth dough. Wrap in plastic and place in refrigerator for 20 minutes.
Place dough on a lightly floured work surface and roll out into a disk about 1/8 inch thick.
Add more flour to the surface as you roll so the dough doesn't stick. Line a 9-inch tart pan with the dough. Be sure to press the dough gently along the bottom edge and pinch a little at the top of the side edges. Cut away the excess pie dough that may be hanging over the sides. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom with a fork. Cover the edges with aluminum foil and prick the bottom with a fork. Cover the edges with aluminum foil and pre-bake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove the crust from the oven and remove the aluminum foil.
Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley, and 2/3 cup of Parmesan cheese. Season with salt and pepper and distribute the filling evenly in the pie shell. Break off the tough parts of the asparagus. Spread it lengthwise over the ricotta mixture and lightly press it into the mixture.Beat the eggs and pour over the filling. Season with salt and pepper, top with the rest of the grated cheese.
Bake for 25 minutes, until the eggs are set and edges are golden brown.

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