Homemade creamy
Asparagus and Ricotta Tart
Incredibly creamy and super easy Asparagus tart.
serves
6
0
people
preparation time:
90
0
minutes
We are so so so excited. Why? Because after three years we are finally able to harvest our homegrown asparagus. It's kind of ironic that ten years ago we didn't buy asparagus, nor eat them on a regularly basis - maybe just from time to time on vacation. Which made it so much more fun to experiment with asparagus and all new flavors. So for the past few years we cooked and baked a lot of asparagus dishes, we actually liked them so much that we planted 20 asparagus on our vegetables garden. Asparagus are really easy to work with and they are also super delicious in this tart. It's extra creamy, full of delicious stuff like ricotta, mascarpone, sour cream in combination with asparagus. Perfect for celebrations as a side dish or for dinner.
METHOD
tart shell
Bake the tart shell. Let it cool completely.
prepare the cream
Preheat the oven to 175 degrees C / 350 degrees F. Prepare the cream. In a bowl mix together the mascarpone, ricotta, sour cream, eggs, thyme, oregano, lemon juice and nutmeg. The mixture will be smooth and runny. Season to taster with salt and pepper.
clean the asparagus
Clean the asparagus and then bend each stalk and snap off the woody end. Cut them to 10 cm (4 inch) stalks and set aside. Chop the rest of the asparagus onto small chunks and stir them into the creamy mixture.
bake the tart
Pour the creamy mixture into the prebaked tart shell. Place in the oven and bake for 30 minutes at 175 degrees C / 350 degrees F. Meanwhile pan fry the asparagus.
serve
Take the tart out of the oven. Arrange the pan fried asparagus over the creamy mixture and return to the oven. Bake for additional 10 - 15 minutes. The filling must still be wobbly in the center. Remove from the oven, let it cool, then serve. Enjoy.
