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Ricotta tart with asparagus and cherry tomatoes on herbed shortcrust pastry - photo 1
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Ricotta tart with asparagus and cherry tomatoes on herbed shortcrust pastry

Pikantne I'm not hungry Appetizers Vegetarian Dishes 90 min Medium 4 wyświetleń ~33.55 PLN - (0)
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Description

This elegant and light tart is the essence of spring-summer cuisine. Its heart is a crumbly, buttery crust enriched with the aroma of dried herbs, which serves as the perfect base for a delicate, creamy ricotta filling. On top, you'll find a composition of fresh green asparagus and sweet roasted cherry tomatoes, which release their full flavor after baking. The whole dish is not only delicious but also visually stunning, making it an ideal dish for special occasions such as brunch, a light lunch, or an elegant appetizer during a gathering with friends. The tart tastes exquisite both warm, straight from the oven, and at room temperature, served with a light salad and vinaigrette.

Składniki (17)

Servings:
4
  • Wheat flour type 500 250 g
  • Butter 125 g
  • Egg 2 szt.
  • Cold water 30 ml
  • Ricotta cheese 250 g
  • Parmesan cheese 50 g
  • Green asparagus 0.5 pęczek
  • Cherry tomatoes 200 g
  • Garlic 1 ząbek
  • Lemon zest 5 g
  • Olive oil 15 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Dried oregano 1 łyżeczka
  • Dried thyme 1 łyżeczka
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Fresh basil 0.2 pęczków
  • Almond flakes 10 g
💰 Szacowany koszt dania: ~33.55 PLN (8.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Herb Shortcrust Pastry

1

In a large bowl, add the flour, 3 pinches of salt, dried oregano, and dried thyme. Mix everything thoroughly with a whisk or fork to evenly distribute the herbs and salt in the flour. This will ensure that the entire dough is flavorful.

Ingredients: Wheat flour type 500, Salt, Dried oregano, Dried thyme
Use a large bowl to have enough space for adding the butter later. Aerating the flour with a whisk will make the dough lighter.
2

Take the butter straight from the fridge and cut it into small cubes (about 1x1 cm). Add the butter cubes to the bowl with flour. Now the most important part: using your fingertips, quickly rub the butter into the flour until the mixture resembles wet sand or breadcrumbs. Try to work quickly so that the butter doesn't warm up from the heat of your hands.

Ingredients: Butter
The most common mistake is over-kneading and melting the butter. The dough will lose its flakiness. Alternatively, you can use a pastry cutter or food processor (a few pulse movements), which is quicker and keeps the butter at a low temperature.
3

In a small bowl, beat one egg (60g) with a fork. Make a well in the center of the flour and butter mixture and pour in the beaten egg and 2 tablespoons (30 ml) of very cold water. Using a knife or fork, quickly combine the ingredients, then knead them with your hands into a uniform, smooth ball. Do not knead the dough too long - just until the ingredients are combined.

Ingredients: Egg, Cold water
If the dough is too dry and won't come together, add another teaspoon of cold water, but do this carefully. Too much water will make the dough tough after baking.
4

Shape the dough into a ball, slightly flatten it, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes. Chilling the dough is crucial as it allows the gluten to 'rest' (which prevents the dough from shrinking during baking) and re-harden the butter, ensuring flakiness.

You can prepare the dough the day before and store it in the fridge. Before rolling it out, take it out for 10 minutes to soften slightly.
5

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the chilled dough out of the fridge. On a lightly floured surface or a piece of baking paper, roll out the dough into a round disc about 3-4 mm thick and larger in diameter than the tart pan. Carefully transfer the dough to the tart pan by rolling it onto the rolling pin. Firmly press the dough into the bottom and sides of the pan with your fingers. Trim the excess dough with a knife, sliding it along the edge of the pan.

The best option is a metal tart pan with a removable bottom, 24-26 cm in diameter. This will make it easier to remove the finished tart. If the dough cracks while transferring, don't worry - just 'patch' the hole with a piece of dough in the pan.
6

Prick the bottom of the dough in the form with a fork. Cover the dough with a sheet of baking paper and weigh it down with special ceramic balls, dry beans, or rice. Place it in the preheated oven and bake for 15 minutes. After that time, carefully remove the paper with the weights and bake for another 10-12 minutes, until the bottom is dry and lightly golden. Remove from the oven and set aside to cool slightly.

This process is called 'blind baking'. It is essential for the tart crust to be crispy and not to become soggy from the moist filling. The weight prevents the dough from rising during baking.

Preparing the filling

7

While the base is baking, prepare the vegetables. Wash the asparagus thoroughly. To remove the woody ends, hold each asparagus spear with both hands (one hand at the base, the other in the middle) and bend it. The asparagus will break at the right spot. Discard the tough ends. Leave the tops of the asparagus whole and cut the stems into 2-3 cm pieces.

Ingredients: Green asparagus
Choose thin or medium-thick asparagus, they do not need to be peeled. Thick asparagus should be peeled with a vegetable peeler from about 1/3 of the length down.
8

Wash the cherry tomatoes, dry them, and cut them in half. In a bowl, mix the prepared asparagus and tomatoes with 1 tablespoon (15 ml) of olive oil, a pinch of salt, and pepper. Gently toss to coat the vegetables with the oil and seasonings.

Ingredients: Cherry tomatoes, Olive oil, Salt, Pieprz czarny świeżo mielony
You can use tomatoes in different colors (red, yellow, orange) to make the tart even more appetizing.
9

In a separate medium bowl, place the ricotta cheese. Add the second egg (60g), grated Parmesan cheese, a clove of garlic pressed through a garlic press, the zest of half a lemon, 2 pinches of salt, and freshly ground pepper. Mix everything thoroughly with a spoon or whisk until you have a smooth, uniform mixture.

Ingredients: Ricotta cheese, Egg, Parmesan cheese, Garlic, Lemon zest, Salt, Pieprz czarny świeżo mielony
Before grating the lemon zest, remember to wash it thoroughly and blanch it in boiling water. Grate only the yellow part; the white (albedo) is bitter.

Assembly and baking of the tart

10

On the pre-baked, slightly cooled tart base, evenly spread the ricotta mixture. Gently smooth it out using the back of a spoon or a small spatula, creating a smooth layer.

Make sure the base is not hot, just warm. Spreading the filling on a hot base may cause the egg mixture to set unevenly.
11

On the layer of ricotta, artistically arrange the previously prepared asparagus and halved cherry tomatoes. You can place the asparagus radiantly from the center, and press the tomatoes between them. Try to distribute the vegetables evenly across the entire surface.

This is the moment for creativity! The arrangement of the vegetables will determine the final appearance of the tart. Remember, we eat with our eyes too.
12

Reduce the oven temperature to 180°C (fan). Place the prepared tart in the oven and bake for about 25-30 minutes. The tart is ready when the filling is set (it won't be liquid in the center after gently shaking the pan), and the vegetables on top are slightly browned and aromatic.

Every oven is different, so keep an eye on the tart towards the end of baking. If the edges of the crust start to brown too much, you can cover them with aluminum foil.
13

Remove the tart from the oven and let it cool on a rack for at least 10-15 minutes. This will allow the filling to set and make it easier to slice. Before serving, if using, sprinkle the tart with fresh basil leaves and toasted almond flakes. Serve warm or at room temperature.

Ingredients: Fresh basil, Almond flakes
To toast the almond flakes, heat a dry skillet over medium heat and toast the flakes for 1-2 minutes, stirring frequently, until they become golden and start to smell fragrant.

Fun Fact

💡

The word 'tart' comes from the French 'tarte', which in turn derives from the Old French word meaning round pie. In the Middle Ages, tarts were often savory and filled with meat or cheese, while sweet versions with fruit only gained popularity later.

Best for

Lekki obiad Brunch Elegancka kolacja Spotkanie z przyjaciółmi

Tips

🍽️ Serving

The tart is best served cut into triangles, slightly warm or at room temperature. It pairs perfectly with a simple arugula or mixed greens salad, drizzled with a vinaigrette made from oil and lemon juice. It can also be served with a glass of chilled white wine, such as Sauvignon Blanc.

🥡 Storage

The remaining tart can be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. It is important to note that refrigerated shortcrust pastry may lose some of its crispness. It can be reheated in an oven preheated to 160°C for about 10 minutes to restore its freshness.

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