Casa Roberta

Tart with Asparagus wi†h Ricotta & Tomatoes

Tart with Asparagus, Ricotta & Tomatoes

Ingredients for 4 people

  • 1 roll Puff Pastry
  • 1 bunch of Asparagus
  • 350 g Ricotta
  • 100 g Parmesan cheese
  • 3 eggs
  • salt & pepper to taste


  • Put the ricotta and the grated Parmesan in a bowl.
  • Stir, add the salt and a pinch of pepper and the two whole eggs.
  • Continue to whisk in order to have a perfectly smooth mixture
  • Wash the asparagus well, remove the hardest and whitest part of the stem and cut them into two parts.
  • Boil a pot of lightly salted water and cook the asparagus.
  • Drain the asparagus and dry them well.
Tart with Asparagus wi†h Ricotta & Tomatoes
  • Roll out the puff pastry into a round pan directly with parchment paper.
  • Prick the base of the puff pastry with a fork so that it does not swell excessively when cooked.
  • Pour the whole mixture for the asparagus and ricotta cake and level the surface.
  • Add some sliced tomatoes and season them with salt and olive oil
  • Bake the pie at 180 ° for 40 minutes until cooked.
  • Add shaved parmesan.