Asparagus and Ricotta Tart Recipe
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
55 mins
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Servings
6
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Calories
446 kcal
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Course
Main Course, Appetizer
Asparagus and Ricotta Tart Recipe
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Asparagus and Ricotta Tart is an excellent appetizer recipe, a yummy vegetarian dish, crunchy and crumbly on the outside but creamy and soft on the inside!Asparagus and Ricotta Tart is a savory pie, perfect to take with you on picnics out of town during the first warm spring days or for a dinner with friends or when you simply want something very tasty.
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Ingredients
- 500 g asparagus - 1.1 pound
- 300 g ricotta cheese - 10 oz
- 120 g parmigiano reggiano ~1 cup
- 3 eggs - medium size
- 1 sheet puff pastry - round, about 40 cm (16 inch) in diameter
- salt - a pinch
- black pepper - freshly ground
- 70 ml milk - ~⅓ cup
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Instructions
- To start preparing the ricotta and asparagus tart, you must first trim the asparagus. So remove the longest and hardest part of the stem and wash them thoroughly under running cold water.
- Once trimmed and washed, cook the asparagus. Boil or steam them for about 20 minutes. Better if you use the special asparagus pot (as in this recipe), which will allow you to cook your asparagus vertically and therefore have a homogeneous cooking between the end part and the tips that are more tender.
- While asparagus are cooking, start making the filling. In a large bowl, beat the whole eggs with a pinch of fine salt and ground black pepper.
- Add the well-drained ricotta and mix well with a whisk until the mixture is creamy. Finally add the grated Parmigiano and mix thoroughly to combine.
- Now place the asparagus on a cutting board. Cut the stem into small pieces and set the tips aside. Add the pieces of asparagus to the egg and ricotta mixture and stir.
- Now roll out the puff pastry onto a round tart pan lined with parchment paper. Pierce the bottom of the crust with a fork, so that the puff pastry does not swell during cooking. Pour the mixture on the puff pastry.
- With a spoon level the surface, then decorate with the tips of the asparagus, placed in a radial pattern or however you like! Brush with a little milk the edge of the dough folded inside.
- Cook Asparagus and Ricotta tart in preheated oven at 180°C (350°F) for about 30 minutes. Let asparagus and ricotta tart cool before cutting and serving. Enjoy!
Nutrition Information
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Serving
100g
Calories
446kcal
(22%)
Carbohydrates
25g
(8%)
Protein
21g
(42%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
122mg
(41%)
Sodium
502mg
(21%)
Potassium
313mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1147IU
(23%)
Vitamin C
5mg
(6%)
Calcium
392mg
(39%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 446kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 122mg | 41% |
| Sodium | 502mg | 21% |
| Potassium | 313mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 5mg | 6% |
| Calcium | 392mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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