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Asparagus Tart

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Asparagus Tart
Serves 6 Medium
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Ingredients (11)

  • 1 1/2 cups flour
  • 4 Tablespoons butter, softened
  • 1 large egg, lightly beaten
  • 3 Tablespoons whole milk
  • Salt

For the Filling

  • Sea salt
  • 1 1/2 cups flour
  • 4 Tablespoons butter, softened
  • 1 large egg, lightly beaten
  • 3 Tablespoons whole milk
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Asparagus spears begin to poke out of the ground in early spring, and they find their way into this savory torta. This is perfect for a simple lunch served warm with a green salad.


  1. 1To make the pastry dough: Place the flour in a large bowl, make a well in the center and add the butter, egg, milk and pinch of salt. Blend the ingredients inside the well with a fork; the butter should still be lumpy. Gradually start to pull the flour in from the sides. Once incorporated, turn the dough onto a floured working surface. Gently knead until the mixture forms a ball. Wrap in plastic, ad refrigerate for at least 1 hr.
  2. 2Preheat oven to 400 F.
  3. 3In a large pot of boiling water, add salt to taste. Place the asparagus into the pot and cook just until tender, about 5 minutes. Drain and place the asparagus into a bowl of ice cold water. When cool, drain.
  4. 4Make a roux by melting the butter in a small saucepan over medium heat. Add the flour and stir until dissolved. Remove from heat, and let cool.
  5. 5Cut off the asparagus tips and set aside. Trim the stems into ¾ inch pieces and combine in a bowl with the ricotta, Parmigiano Reggiano, roux, and nutmeg. Season with salt and pepper. Mix in the beaten eggs.
  6. 6On a floured working surface, roll out 2/3 of the dough into an 11 inch round, 1/8 inch thickness. Line a9 inch tart tin with the dough. Trim the excess dough and prick the bottom with a fork. Spread the filling evenly over the dough and top with the asparagus tips.
  7. 7Roll out the remaining dough into a square, cut the sough into 1/4inch wide strips using a pastry wheel. Arrange the strips over top the filling in a lattice pattern.
  8. 8Bake for 25-30 minutes or until puffed and golden. Cool 10 minutes before serving.
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