Asparagus Ricotta Tart

  Posted on March 23, 2010  by Leslie Blythe  2 comments

Don’t you go calling me a tart!

I had a request from one of my best friends, Sandy. Yes, I have several best friends! She is travelling and needed a recipe for Asparagus and Ricotta Tart. I typed it up ASAP. It is such a nice dish for spring. There is a plethora of asparagus right now. I just made some in fact.

Asparagus Ricotta Tart

Crust:
2 cups all-purpose flour
¼ tsp salt
½ cup chilled, unsalted butter, cut into pieces
¼ cup solid vegetable shortening
8 Tbs cold water

Filling:
¼ lb bacon
1 lb asparagus, trimmed and cut into ½” pieces, saving 6 spears for garnish
4 eggs
15 oz ricotta cheese
1 tsp salt
1 tsp pepper
¼ tsp nutmeg
3 green onions, chopped

Preheat oven to 400˚.

Prepare crust:  Combine flour and salt in the bowl of a food processor.  Add butter and shortening and process until the mixture becomes coarse crumbs.  Add 4 tablespoons of water.  Blend enough of remaining water to form dough that just hold together and pulls away from sides of bowl.  Flatten into a circle and refrigerate for 30 minutes.

Roll dough out on a floured surface to a 14” round.  Transfer to an 11” quiche pan with a 1” high side.  Pierce the bottom and sides with a fork to prevent shrinkage.

Put it on a preheated cookie sheet and bake for 10 – 12 minutes or until light brown.  Cool.  Reduce oven temperature to 375˚.

Prepare filling:  Fry bacon until crisp. Drain and crumble.

Cook asparagus in boiling water until crisp, about 3 minutes.  Drain and dry.

Whisk eggs, ricotta, salt, pepper and nutmeg in a bowl.  Stir in green onions, bacon and asparagus.  Spoon filling into crust.  Arrange 6 whole spears on top.  Bake until the filling is firm, about 35 minutes.  Serve warm or at room temperature.