Asparagus Tart

Asparagus is in season here at the moment, though its availability is not always guaranteed at the markets (as it is literally picked just before it comes to the markets). 

For me a tart is so much better when the pastry is homemade, it gives it such a rustic charm! I am definitely no pastry chef (as much as I love to make pastry) but the main reason I love to make pastry is because I know I can control the ingredients I put into it (a basic shortcrust pastry has 4 ingredients: flour, butter, water and salt). Store bought however contains emulsifiers, preservatives and uses margarine instead of butter, all ingredients I would rather not put in my body! Pastry is actually quite quick and easy to make which is opposite of what many people think and is a useful skill to have as it can transform any meal. 

asparagus tart

But back to this gorgeous tart! This tart is something special as it has such a delicate flavour to it due to the combination of ricotta and the asparagus (the two flavours just compliment each other!).

This tart is fabulous warm or cold, just serve with a side such as my potato and green bean salad and you have a delicious lunch, dinner or picnic!

Buon Appetito


Serves 4
Author | The Unprocessed Pantry

400g asparagus, remove any woody ends
300g ricotta
1 egg
1/2 tsp nutmeg
1/4 spring onion, finely sliced
300g spelt flour
150g butter
1tsp salt
4tbsp cold water

mixing bowls
rolling pin
tart flan/dish
baking weights or legumes

Spelt flour can be found in health food stores

You can substitute the spelt flour with whole grain flour, however you may need more or less cold water.

Combine the flour and butter in a bowl and combine together with your fingers until it resembles breadcrumbs. Add in the water 1tbsp at a time using your hands to bring the mixture together into a ball. Knead gently for 30 seconds, shape into a disc and wrap in plastic and refrigerate for 15 minutes. 

Preheat the oven to 180°c. 

Roll out the dough with a rolling pin in between two pieces of baking paper into the shape or your tart flan your are using until 1/2 cm thick. Place into your flan and prick the base with a fork. Line with paper and baking stones/legumes and bake for 15 minutes. Remove the paper and weights and return to the oven for another 5 minutes. Remove from the oven and allow to cool slightly. 

In a bowl mix the ricotta, nutmeg, spring onion, egg and a pinch of salt and pepper together until combined. 

Place 1/2 the ricotta mixture in the tart case, push in 1/2 the asparagus tips into the ricotta, then repeat the layers. 

Bake in the oven for 20 minutes or until lightly browned. 



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