Description
Flaky crust meets cheesy ricotta and tender asparagus in this seasonal tart. Perfect for a light lunch or elegant side dish.
Ingredients
Units
Scale
- 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