John Myers
Ingredients for 4 servings:
- 200 g wheat flour (type 405)
- 100 g butter
- 40 ml water, cold
- Salt
- 500 g asparagus, green (thin stalks)
- 300 g ricotta
- 3 eggs (size M)
- 150 g cooked ham (for vegetarians without)
- 50 ml sweet cream, fresh
- some salt
- some pepper, freshly ground, black
- some nutmeg, freshly ground
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes
Quickly knead the flour, cold butter in pieces, salt, and water into a shortcrust pastry and refrigerate it for about 60 minutes. Then roll it out thinly and place it in the tart tin. Peel the asparagus if necessary; the bottom third is usually enough. Cut it into pieces and blanch it in salted water for 5 minutes. Mix the ricotta, eggs, grated Parmesan, and seasoning until smooth. Spread the asparagus and diced ham on the pastry and pour the mixture over the top. Bake for about 30 minutes at 200°C (top and bottom heat) until the tart is evenly golden.
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