Spring Food: Asparagus Tart with Ricotta

It’s spring here, but it’s definitely felt like summer. I refuse to turn on the air conditioning in March, so it’s been pretty steamy here in the evenings. By that time the house has heated up to the point where I don’t feel like cooking anything. What do you do when this happens? I’ll confess that we’ve had some cereal/sandwich dinners, but I really try to limit those. In the summer I’d serve a “cold supper”, mostly vegetables, but it’s spring, there aren’t really any vegetables in season. So I turned to a light tart. You can make this in the morning before things heat up. Eat it at room temperature, or cool it in the fridge and microwave yourself a slice in the evening. It would also be great on your Easter buffet!

This tart comes from the wonderful Sweet Paul, Spring 2012 edition. Paul is a person, but it’s also the name of his beautiful e-magazine. It’s amazing! Take a minute to check out Paul on his blog or the magazine. This recipe and many others can be found there. But it’s not just about the food. There’s a lot of other stuff too. And it’s just beautiful to look at, I can’t overstate that!

Asparagus Tart with Ricotta

Recipe courtesy of Sweet Paul Magazine, Spring 2012

  • 1 1/4 c flour
  • 1 stick salted butter
  • 2-3 T cold water
  • 1 lg egg
  • 7 oz ricotta (I used part skim)
  • 1/4 c heavy cream
  • 1/4 c milk
  • 1 bunch thin asparagus, trimmed

This crust is so good! And easy to make. It calls for salted butter, which I normally don’t use. If you don’t have any, toss a bit of salt into your flour mixture. This tart is not meant to be fussy, it’s fine if it’s a little rustic. That’s code for “not perfect.”

Put the flour in a large bowl. Cut the cold butter into cubes and add the butter to the flour.

Quickly work the butter into the flour using your hands. I use a snapping motion with my fingers to work in the butter. You can use a pastry cutter if you like, but clean fingers are God’s gift to cooks, use them.

You’re looking for a grainy or mealy texture. It doesn’t have to be consistent. You want some little butter globs in the dough. These melt in the oven and release steam which makes the crust light and flaky. And in case you think you don’t learn something every day, there you go, a bit of chemistry.

Add the water one tablespoon at a time and work the dough together quickly. Roll into a ball and wrap in plastic. Refrigerate for an hour.

Remove the dough from the fridge and place it on a lightly floured surface. My tart pan is nine inches, so I used the nine inch guide to roll out my crust. I also keep a metal ruler (dishwasher safe) in the kitchen to help me get my measurements correct. But this pastry mat is invaluable. Here’s a link to a bunch of different kinds if you want to check them out.

See? Not perfect. No sweat. Use the guides on the mat to cut the circle, or use the tart pan to cut the circle. Or, you can do what I do and just make the pan accommodate the dough. It depends on how perfect you want to be. It will all taste the same, I assure you.

Do you know this trick? To move the dough I roll it around my rolling pin and lay it gently in the pan. It’s easier than folding it or trying to drag it up over the lip of the tart pan. But you do it your way.

Place the dough in the tart pan and press to fit. Prick the bottom with a fork and put the pan in the freezer for 15 minutes.

Preheat the oven to 375 degrees. Cover the tart shell with aluminum foil and fill it with beans or pie weights. Place the tart shell on a baking sheet and bake for 12-15 minutes, remove from the oven, take out the foil and beans, then cool a bit. Turn down the oven to 350 degrees.

This method is called blind baking. See, again with the knowledge!

In a bowl, beat together the egg, ricotta, cream, milk, salt, and pepper.

Pour the mixture into the tart and nestle the asparagus spears on top. Scooch a few into the edges if your pan is round like mine. Put the filled shell back on the baking sheet and bake another 20 minutes (mine took closer to 30) until golden and set in the middle.

Serve hot or cold.

This was such a great supper! I hope you’ll give it a try! I also hope you’ll check out my Facebook page for other links and info!

What do you cook when it’s too hot to cook? Anything you crave when the weather gets warm? For me it’s Mexican and Kentucky Fried Chicken. Weird, huh?

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