Recipe for: Asparagus and Ricotta Tart - photo 1
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Recipe for: Asparagus and Ricotta Tart

Cakes and Bakes Appetizers European cuisine 50 min Medium 8 wyświetleń ~15.14 PLN * - (0)
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Description

Creamy tart with asparagus and ricotta is a spring proposal that combines the freshness of young vegetables with delicate Italian cheese in a modern Polish interpretation. The shortcrust pastry supports a moist filling of ricotta, eggs, and cream, while the green asparagus – drizzled with a bit of oil and lightly blanched – remains firm and serves as a decorative accent. The dish works great as an appetizer for a family lunch, or as a light main course served warm or cold during the May holidays. The vivid, fresh colors and contrasting textures (crisp base, creamy interior, crunchy tips of the asparagus) make the tart visually and tastefully appealing.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 250 g
  • Butter 100 g
  • Water 60 ml
  • Chicken egg 2 szt. (~120 g)
  • Ricotta 300 g
  • 18% cream 100 ml
  • Asparagus 400 g
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Nutmeg 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Cheese 50 g
💰 Szacowany koszt dania: ~15.14 PLN (3.78 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients: place the butter in the refrigerator, measure the flour and salt. Cut the chilled butter into small cubes (about 1 cm). Prepare a large bowl for the flour and a tray with plastic wrap to chill the dough after kneading.

Ingredients: Wheat flour, Butter, Salt
Use a large metal or glass bowl. Keep all tools cold — this will make the dough flaky. A common mistake: too warm butter makes the dough rubbery.
2

In a bowl, mix the flour and salt. Add the chopped butter and rub it with your fingers or use a pastry cutter until the mixture resembles coarse breadcrumbs (small lumps of butter the size of peas should be visible). Add a tablespoon of cold water and mix quickly with a fork; continue adding water by the tablespoon until the dough starts to come together. Gather the ingredients into a ball, do not knead too long — just combine the ingredients. Flatten the ball into a disk, wrap it in plastic wrap, and chill for 30 minutes in the refrigerator.

Ingredients: Wheat flour, Butter, Water, Salt
Use a pastry cutter or your hands — if you don't have one, quickly knead by hand for 1-2 minutes. The dough is ready when it holds its shape, but is not sticky and has visible pieces of butter. Do not knead like yeast dough.

Filling

3

Heat rapeseed oil in a medium skillet. Peel and finely chop the onion. Sauté the onion for 3-4 minutes, stirring, until it becomes translucent and slightly golden. Set aside to cool.

Ingredients: Rapeseed oil, Onion
Use a pan with a diameter of 20-24 cm. If the onion starts to brown too quickly, lower the heat — you want it to be soft and sweet, not burnt.
4

Prepare the asparagus: snap off the woody ends (they will break at their natural point). If the stalks are thick, peel the lower half with a vegetable peeler. Bring a large pot of water to a boil with 5 g of salt. Add the asparagus to the boiling water and cook for 2-3 minutes (they should remain firm and vibrant green). Immediately transfer to a bowl of ice-cold water to stop the cooking process. Drain and dry with a paper towel. Prepare a portion for decoration (the tips) and optionally cut the longer stalks into pieces for the filling.

Ingredients: asparagus, Salt
Use a large pot so that the water doesn't stop boiling when you add the asparagus. Keep an eye on the time — overcooked asparagus will be mushy after baking.
5

In a bowl, place the ricotta, cream, and eggs. Mix with a whisk or spoon until the mixture is smooth and uniform. Add the cooled onion, salt, black pepper, and a pinch of nutmeg. Taste the mixture: it should be lightly seasoned but not overly salty. If the mixture is very thick, add an extra tablespoon of cream.

Ingredients: Ricotta, 18% cream, Onion, Salt, Black pepper, Nutmeg
Use a 24 cm mold; the mixing bowl should be large enough to whisk the eggs comfortably. Mix briefly — there is no need to aerate the mixture intensively.

Assembling and baking

6

Preheat the oven to 200°C (top-bottom) or 180°C with convection. Roll out the chilled dough on a floured surface to about 3 mm thick, so that it fits into a 24 cm tart pan. Line the pan with the dough, pressing it against the sides and trimming the excess. Prick the bottom with a fork every few centimeters, line with parchment paper, and add baking weights (dried beans or special baking balls). Place in the oven and blind bake for 12-15 minutes, until the edges are slightly golden and firm. Remove, take out the weights and paper, and bake for an additional 5 minutes to ensure the bottom is not soggy.

Ingredients: Wheat flour, Butter, Water, Salt
Use a springform pan for easy removal of the tart. A common mistake: skipping the pricking of the bottom leads to the formation of air bubbles. If you don't have weights, use dry beans.
7

Pour the ricotta mixture into the pre-baked crust and smooth it out. Arrange the asparagus decoratively on top — whole spears or arranged in a fan shape look the best. Optionally, sprinkle with grated yellow cheese for a nicer, slightly golden crust. Place in the oven and bake for 25-30 minutes, until the filling is set (the center will be slightly firm but not liquid) and the top is lightly browned.

Ingredients: Ricotta, 18% cream, asparagus, Cheese
Use a kitchen thermometer if you have one — the ideal internal temperature is about 75°C. If the top is browning too much, cover it with aluminum foil for the last 5-10 minutes.

Additions and serving

8

Remove the tart from the oven and set it on a board for 10-15 minutes — the filling will thicken as it cools, making it easier to slice. Before serving, sprinkle with finely chopped dill. Cut with a sharp knife, wiping the blade after each cut to keep the slices clean.

Ingredients: Dill
The best way to cut is by slicing thin pieces (about 2-3 cm). If you want to serve it cold during a picnic, let it cool completely and store it in the refrigerator for up to 2 days.

Fun Fact

💡

In Poland, asparagus has become a symbol of spring — since the 19th century, it has appeared on tables as a delicate, seasonal delicacy. The tart with ricotta combines Italian finesse with local spring ingredients.

Best for

majówka rodzinny obiad wiosenny przyjęcie przyjaciół

Tips

🍽️ Serving

Serve warm or at room temperature. It pairs well with a simple arugula salad and lemon vinaigrette, as well as young potatoes with dill. Cut into 6 smaller pieces as an appetizer or 4 larger ones as a main dish.

🥡 Storage

Store in the refrigerator tightly covered for up to 48 hours. To reheat, preheat the oven to 160°C and heat for 8-12 minutes until the tart is warm in the center. It is not recommended to freeze the already baked tart — you can freeze the raw dough separately.

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