This savory spring asparagus tart is the perfect way to highlight the bounty of the season. It sits in a buttery, flaky crust with a cheesy gruyere and ricotta filling.
I’ve spent the last month cooking through and taking inspiration from some real brilliant cookbooks. My latest deep dive has been Taste and Technique by Naomi Pomeroy, a self-taught chef who started the underground supper club craze in—you guessed it—Portland. She had amazing wins and painful crashes in her career, and in the cookbook she shares the building blocks she’s learned along the way to becoming a professional chef. Her chicken breast recipe, brined and basted and finished in the oven, is the first time I’ve made chicken breast that I didn’t want to claw out of my mouth because it was so dry. Her technique for cooking salmon produced a fish so delicious and buttery that I’ll never make salmon any other way. I trusted her enough to make this pseudo puff pastry dough, even though I’ve traditionally struggled with doughs like this. But that’s what I’m spending my time on now: actually learning something, making something new, growing my own repository of ideas and recipes and techniques to feed the people around me.
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Savory Spring Asparagus Tart
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Flaky crust meets cheesy ricotta and tender asparagus in this seasonal tart. Perfect for a light lunch or elegant side dish.
Ingredients
- 1 cups (237 ml) all purpose flour
- 1 tsp Kosher salt
- 1 tsp baking powder
- 0.5 cups (118 ml) unsalted butter
- 0.5 cups (118 ml) crème fraiche or sour cream
- 0.25 cups (59 ml) gruyere cheese
- 0.5 cups (118 ml) whole milk ricotta cheese
- 0.25 tsp freshly ground black pepper
- 2 tsp chives
- 12 spears asparagus
- Olive oil
Instructions
- In a food processor, pulse together flour, salt, and baking powder. Add a few cubes of butter at a time and pulse 15–20 times to incorporate. Continue adding butter and pulsing 15–20 times until the butter is broken up into small, pea-sized pieces. Add crème fraîche directly from the refrigerator and pulse a few more times until fully incorporated.
- Form dough into a disc, wrap in plastic wrap, tap the dough on the counter to form a 3 by 5 inch rectangle, then flatten the top to create an even shape. Place the dough in the refrigerator to chill for at least 1 hour or up to 24 hours.
- Unwrap the plastic and rest the dough for 15 minutes.
- Lightly flour your work surface and roll the dough into a 6 by 9 inch rectangle with the long edge parallel to the countertop. Fold the rectangle in thirds so that the folds are vertical (like a book). Rotate the dough 90 degrees and roll out into a 6 by 9 inch rectangle again. Repeat the fold and rotate once more. Roll out into a rectangle about ¼ inch thick.
- Gently transfer the dough to a 13 by 4 inch fluted tart pan. Press the dough into the edges and trim, leaving about ½ inch overhang as the dough will shrink. Prick all over with a fork, then place in the freezer for 15 minutes.
- Preheat oven to 425°F (218°C). Bake the dough for 10 minutes.
- Reduce heat to 375°F (191°C) and bake for an additional 10–12 minutes, until the pastry is golden brown. Remove from oven.
- In a small bowl, mix together Gruyère, ricotta, pepper, and chives.
- Spread the mixture gently into the center of the dough. Arrange asparagus spears on top, drizzle with olive oil and a little more black pepper.
- Bake for 2–3 minutes, until the cheese is a little melty. Serve immediately.
Notes
- For a richer flavor, use fresh thyme instead of chives.
- To prevent soggy crust, pre-bake the tart shell for 10-12 minutes before adding the filling.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in a low oven.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
What can I substitute for gruyere cheese in the filling?
You can use a mild cheese like mozzarella or a sharper cheese like aged cheddar if you prefer, but the flavor will vary slightly. 
How can I ensure my pseudo puff pastry dough is flaky?
Make sure to keep your butter cold and incorporate it into the flour quickly, as well as folding the dough multiple times to create layers.
What type of asparagus works best for this tart?
Thin, tender asparagus spears are ideal for this recipe, as they cook evenly and provide a nice texture in the tart.
