Name: Asparagus and Ricotta Tart
Prep time: 90 min
Total time: 90 min
Yield: serves 6 people
Ingredients: 1 Savoury tart dough; 300 g mascarpone; 250 g ricotta cheese; 100 g sour cream; 4 eggs; 400 g fresh asparagus; sprig of thyme, sprig of oregano; juice of half a lemon; nutmeg powder

Asparagus and Ricotta Tart

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.

Ingredients

tart shell

1 Savoury tart dough

creamy filling

300 g mascarpone

250 g ricotta cheese

100 g sour cream

4 eggs

400 g fresh asparagus

sprig of thyme, sprig of oregano

juice of half a lemon

nutmeg powder

Tools and equipment

tart pan

mixer

fry pan

kitchen knife

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.