Gotta love a good tart!
They are easy to make, tasty and travels well.
Perfect for pot lucks or picnics.
This one is one of my favorites, been making it for years, always turns out great.
This recipe is from the brand new issue of Sweet Paul Magazine, check it out here!
Asparagus tart with ricotta
Makes 1 tart, serves 6
1 1/4 plain flour
1 stick salted butter
2-3 tablespoons cold water
1 large eggs
7 oz ricotta
1/4 cup heavy cream
1/4 cup milk
salt and pepper
1 bunch thin asparagus, trimmed
In a large bowl add the flour.
Add the butter and work it fast into the flour using your fingers.
The result should be a grainy texture.
Add the water and work it together fast.
Roll to a ball and wrap in plastic.
Refrigerate for at least 1 hour.
Take it out and roll or press it into a 9" tart tin.
Prick the bottom with a fork.
Place in the freezer for 15 minutes.
Bake the tart shell for 12-15 minutes at 375F.
In a bowl beat together egg, ricotta, cream, milk ,salt and pepper.
Pour into the tart.
Place the asparagus on top.
Bake another 20 minutes at 350F or until golden and set.
Can be served hot or cold.
Photo Melina Hammer