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Savory Spring Asparagus Tart


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  • Author: Vicky Cassidy
  • Total Time: 1 hour 55 minutes
  • Yield: 6 to 8 servings 1x

Description

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.


Ingredients

Units Scale

For the dough:

  • 1 cup all purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, cold, cut into 1/2 inch cubes
  • 1/2 cup cold (straight from the refrigerator) crème fraiche or sour cream

For the filling:

  • 1/4 cup gruyere cheese (shredded)
  • 1/2 cup whole milk ricotta cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon chives (chopped)
  • 12 thin spears of asparagus (woody ends snapped off)
  • Olive oil

Instructions

  1. 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 to add butter and pulse 15-20 times until butter is broken up into small, pea-sized pieces. Add crème fraiche directly from the refrigerator and pulse a few more times until fully incorporated.
  2. Form dough into a disc and wrap in plastic wrap. Tap the dough on the counter to form into a 3 by 5 inch rectangle, then flatten the top to create an even shape. Place dough in refrigerator to chill for at least 1 hour or up to 24.
  3. Unwrap the plastic and rest dough for 15 minutes. Lightly flour your work surface and roll 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 that’s about ¼ inch thick.
  4. Gently transfer dough to a 13 by 4 inch fluted tart pan. Press dough into edges and trim, leaving about ½ an inch overhang as the dough will shrink. Prick all over with a fork, then place into freezer for 15 minutes.
  5. Preheat oven to 425F. Bake dough for for 10 minutes. Reduce heat to 375F and bake for an additional 10-12 minutes, until pastry is golden brown. Remove from oven.
  6. In a small bowl, mix together gruyere, ricotta, pepper and chives. Spread 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 cheese is a little melty. Serve immediately.

Notes

Dough recipe adapted from Taste and Technique by Naomi Pomeroy.

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Category: Side
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