Asparagus Ricotta Tart

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.

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2 thoughts on “Asparagus Ricotta Tart

  1. This looks delicious, the bacon will add a good depth of flavour – we are at the end of the asparagus season here – Autumn, so I had better make it fast!

  2. You saved me with this recipe! I made it for a luncheon for my mother-in-law who is recovering from a broken hip. She loved it, as did her guests. The only hitch was having to substitute smoky paprika for the bacon (had one vegetarian at the luch) but it worked! We followed the tart with a Pavlova.
    Thanks Leslie!

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