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
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
¼ lb bacon
1 lb asparagus, trimmed and cut into ½” pieces, saving 6 spears for garnish
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.