5 from 4 votes
Pea and Asparagus Tart
Fresh peas and fresh asparagus coupled with a custard filling and fresh lemon zest… seriously a recipe for success!
Prep Time
30 mins
Cook Time
55 mins
Chill Time
1 hr
Total Time
2 hrs 25 mins
Servings:
6
+ servings
Calories:
548 kcal
Course:
Breakfast, Lunch
Cuisine:
French
Ingredients
For the crust:
- 2 cups all-purpose flour unbleached
- ¼ teaspoon salt
- ¾ cup butter cut into small cubes, cold unsalted
- 2 tablespoons water ice
For the filling:
- 1 egg large
- ¾ cup ricotta cheese
- 1 tablespoon olive oil
- ¾ cup Parmesan Cheese divided
- ¼ cup heavy cream
- 1 cup pea blanched and cooled
- 1 cup asparagus blanched and cooled, tips
- pea tendrils to garnish
- mint leaves to garnish
- lemon zest, to garnish
Instructions
- Preheat the oven to 350° F.
- To make the crust, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
- When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes
- Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.
- Mix the egg yolk, ricotta, olive oil and ½ cup of Parmesan. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell.
- In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan. Mix in the cooled blanched peas and asparagus and pour mixture evenly over top of the ricotta layer.
- Cover the tart with foil and bake at 350°F for 40 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark. Serve warm or at room temperature with tons of pea tendrils or mint leaves on top and lemon zest.
Cup of Yum
Notes
- Don't forget to cover the tart with foil so it doesn't brown too quickly while it cooks through.
Nutrition Information
Calories
548kcal
(27%)
Carbohydrates
38g
(13%)
Protein
16g
(32%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
127mg
(42%)
Sodium
343mg
(14%)
Potassium
220mg
(5%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1489IU
(30%)
Vitamin C
11mg
(12%)
Calcium
248mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 + servings
Amount Per Serving
Calories 548
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 343mg | 14% |
| Potassium | 220mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 11mg | 12% |
| Calcium | 248mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.