Reviews Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
Back to Asparagus Tart All Reviews for Asparagus Tart - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Asparagus Tart Credit: Anna Williams Recipe Summary prep: 15 mins total: 2 hrs 10 mins Servings: 9 Yield: Makes one 8-by-11-inch tart
Ingredients Ingredient Checklist 1 disk Pate Brisee All-purpose flour, for surface Coarse salt and freshly ground pepper 8 ounces asparagus, trimmed 1 1/4 cups fresh ricotta cheese 4 thin slices prosciutto Extra-virgin olive oil, for drizzling
Gallery Asparagus Tart Credit: Anna Williams
Recipe Summary prep: 15 mins total: 2 hrs 10 mins Servings: 9 Yield: Makes one 8-by-11-inch tart
Gallery
Asparagus Tart Credit: Anna Williams
Asparagus Tart
Credit: Anna Williams
Asparagus Tart
Recipe Summary prep: 15 mins total: 2 hrs 10 mins Servings: 9 Yield: Makes one 8-by-11-inch tart
Recipe Summary
prep: 15 mins total: 2 hrs 10 mins
Servings: 9 Yield: Makes one 8-by-11-inch tart
prep: 15 mins
total: 2 hrs 10 mins
prep:
15 mins
total:
2 hrs 10 mins
Servings: 9
Yield: Makes one 8-by-11-inch tart
9
Makes one 8-by-11-inch tart
Ingredients
Ingredients
- 1 disk Pate Brisee All-purpose flour, for surface Coarse salt and freshly ground pepper 8 ounces asparagus, trimmed 1 1/4 cups fresh ricotta cheese 4 thin slices prosciutto Extra-virgin olive oil, for drizzling
Directions
Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan with a removable bottom. Trim excess dough flush with edges of pan using a sharp paring knife. Prick bottom all over with a fork. Refrigerate for 15 minutes.
Meanwhile, prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander, and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain. Slice each spear in half lengthwise.
Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and cooked through, about 15 minutes.
Spread ricotta over tart shell while still warm. Season with salt and pepper. Top with asparagus, and drape prosciutto over top. Drizzle with oil. Serve immediately.
Reviews
Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
Reviews
Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
Add Rating & Review
23 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
23 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
23 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 7 1 star values: 0
All Reviews for Asparagus Tart
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
