Asparagus Tart with Creamy Ricotta

(from Lucianolinda’s recipe box)

Source: The Summer Table by Lisa Lemke

Serves 4 people

Categories: Breakfast dishes

Ingredients

  • Tart dough:
  • 5 Tbsp. cold butter
  • 3/4 cup all-purpose flour
  • Scant 1/2 cup whole-wheat flour
  • 5 Tbsp. small-curd cottage cheese
  • 1/2 tsp. salt
  • 1 1/2 tsp. cold water
  • Filling:
  • 2 to 3 garlic cloves
  • 1 cup ricotta
  • 1/4 cup cooked and squeezed dry baby spinach
  • Scant 1/2 cup finely chopped fresh parsley
  • 2/3 cup grated aged cheese, like parmesan o Pecorino, divided use
  • Salt and ground black pepper
  • 1/2 bunch green asparagus
  • 3 to 4 eggs

Directions

  1. Cut the butter into cubes. Quickly work together the butter, flours, cottage cheese and salt, either in a food processor or by hand in a bowl, until pea-sized clumps form.

  2. Add 1 1/2 tsp.water and work together quickly into a smooth dough. Wrap in plastic and cool in refrigerator for 20 minutes.

  3. Place the dough on a lightly floured work surface and roll out into a disk about 1/8 inch thick.
  4. Add more flour to the surface as you roll so the sough doesn’t stick. Line a 9-inch tart pan or springform 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 any excess pie dough hanging over the sides, Cover the pie shell with plastic wrap and let it cool in refrigerator 30 minutes.
  5. Heat oven to 400 degrees.
  6. Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom of pie shell with a fork. Cove the edges with aluminum foil and bake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove from the oven and remove the foil.
  7. Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley and 2/3 of the grated cheese. Season with salt and pepper and distribute the filling evenly in the pie shell. Break off the tough parts of the asparagus. Spread the asparagus lengthwise over the ricotta mixture and lightly press it into the mixture. Crack the eggs over the filling. Season with salt and pepper, and top with the remaining grated cheese.
  8. Bake in the middle of the oven for about 25 minutes, until the eggs are set and the edges are golden brown.

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