Asparagus Tart with Ricotta
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 331.6
- Total Fat: 22.2 g
- Cholesterol: 124.6 mg
- Sodium: 377.0 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.1 g
- Protein: 14.5 g
View full nutritional breakdown of Asparagus Tart with Ricotta calories by ingredient
Introduction
Ricotta gives the filling a delightfully smooth, creamy texture, while the Parmesan adds the necessary zing. Ricotta gives the filling a delightfully smooth, creamy texture, while the Parmesan adds the necessary zing.Number of Servings: 5
Ingredients
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For the Pastry:
6 ounce all-purpose flour
6 T salted butter
Pinch of salt
For the Filling
Asparagus, fresh, 8 ounces
Egg, fresh, 2 beaten
Ricotta Cheese, part skim milk, 1 cup
Oikos Organic Greek Yogurt, Plain, 1 oz
Parmesan Cheese, grated, 1.5 oz
Pepper, black, 2 dash
Salt, 1 dash
Directions
1. Preheat the over to 400 degreesF. Rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Stir in the enough cold water to form a smooth dough and knead lightly on a floured surface.
2. Roll out the pastry and line a 9in. flan ring. Press firmly into the tin and prick all over with a fork. Bake in the oven for about ten minutes until the pastry is pale but firm. Remove from oven and reduce the temperature to 350 degrees F.
3. To make the filling, trim the asparagus and cut 2" from the top and chop the remaining stalks into 1" pieces. Add the stalk to a saucepan of boiling water and after 1 minute add the tops. Simmer for about 4-5 minutes until almost tender, then drain and refresh under cold water.
4. Beat together the eggs, ricotta, yogurt, Parmesan cheese and seasoning. Stir in the asparagus stalks and pour the mixture into the pastry case. Arrange the asparagus tips on top, pressing them down slightly into the ricotta mixture. Bake in the oven for 35-40 minutes until golden. Serve warm or cold
2. Roll out the pastry and line a 9in. flan ring. Press firmly into the tin and prick all over with a fork. Bake in the oven for about ten minutes until the pastry is pale but firm. Remove from oven and reduce the temperature to 350 degrees F.
3. To make the filling, trim the asparagus and cut 2" from the top and chop the remaining stalks into 1" pieces. Add the stalk to a saucepan of boiling water and after 1 minute add the tops. Simmer for about 4-5 minutes until almost tender, then drain and refresh under cold water.
4. Beat together the eggs, ricotta, yogurt, Parmesan cheese and seasoning. Stir in the asparagus stalks and pour the mixture into the pastry case. Arrange the asparagus tips on top, pressing them down slightly into the ricotta mixture. Bake in the oven for 35-40 minutes until golden. Serve warm or cold
Member Ratings For This Recipe
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ZELLAZM
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CD6913562
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1CRAZYDOG
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FISHGUT3
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REDROBIN47
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MUSICNUT
