Asparagus Tart

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Asparagus spears begin to poke out of the ground in early spring, and they find their way into this savory torta. This is perfect for a simple lunch served warm with a green salad.

Ingredients:

Dough:

• 1 1/2 cups flour
• 4 tablespoons butter, softened
• 1 large egg, light beaten
• 3 tablespoons whole milk
• Salt

Filling:

• 3/4 pound fresh asparagus, trimmed and washed
• Sea salt
• 2 tablespoons butter
• 2 tablespoons flour
• 8 ounces DeLallo Whole-Milk Ricotta
• 1/4 cup grated Parmigiano-Reggiano
• 1/4 teaspoon freshly grated nutmeg
• 3 large eggs, lightly beaten

Directions:

Place the flour in a large bowl, make a well in the center and add the butter, egg, milk and a pinch of salt. Blend the ingredients inside the well with a fork; the butter should still be lumpy.  Gradually start to pull the flour in from the sides. Once incorporated, turn the dough onto a floured working surface. Gently knead until the mixture forms a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400˚ F.

In a large pot of boiling water, add salt to taste, then place the asparagus into the pot and cook just until tender, about 5 minutes.  Drain and place the asparagus into a bowl of ice-cold water. Drain once cooled.

Make a roux by melting the butter in a small saucepan over medium heat. Add the flour and stir until dissolved. Remove from heat and cool.

Cut off the asparagus tips and set aside.  Trim the stems into 3/4-inch pieces, then combine with the ricotta, Parmigiano-Reggiano, roux and nutmeg in a large bowl. Season with salt and pepper. Mix in the beaten eggs.

On a floured working surface, roll out 2/3 of the dough into an 11-inch round with 1/8-inch thickness. Line a 9-inch tart tin with the dough.   Trim the excess and prick the bottom with a fork. Spread the filling evenly over the dough and top with the asparagus tips.  

Roll out the remaining dough into a square, cut the sough into 1/4-inch wide strips using a pastry wheel. Arrange the strips overtop of the filling in a lattice pattern.   

Bake for 25 to 30 minutes or until puffed and golden. Cool 10 minutes before serving.

Serves 6 Send to friend Printer-friendly version