Pair a savoury asparagus tart with the aromatic freshness of a good Prosecco or Franciacorta, or with the aromaticity of a Chardonnay.
Savoury tart with asparagus and datterini tomatoes
Savoury pie is a simple and very versatile recipe suitable for alla seasons.
Chef Danilo Angè
Difficulty: easy
Method: 15
Cooking: 40
Chef Danilo Angè
Difficulty: easy
Method: 15
Cooking: 40
Method
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01 / Prepare the asparagus
Clean and peel the asparagus
Cut and separate stems from tips
Sear stems in a frying pan with oil, salt, and pepper
Transfer to a bowl
Sear tips with oil, salt, and pepper
Transfer to another bowl
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02 / Prepare the filling
Put ricotta in a bowl
Add eggs and mix
Chop and add basil
Add asparagus stems
Add Parmesan
Season with salt and pepper
Mix all the ingredients until filling is homogeneous
Cut datterini tomatoes in half and put in a bowl
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03 / Prepare the dough in a tart pan
Butter the tart pan
Use a rolling pin to roll out pâte brisée dough to a thickness of no more than 4 mm
Line pan with the dough so that it hangs over the sides
Stick dough to the walls of the pan with your hands
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04 / Assemble the savoury tart
Cover dough with filling in an even layer
Add halved datterini tomatoes
Add asparagus tips
Remove excess dough from edges
If desired, crimp edges of the dough to form a decorative crust
Bake in oven at 180 °C for about 40 minutes
Remove the pan when edges of crust are golden
Let cool before removing from mould
Wine pairing
You can prepare the pâte brisée in advance. If you have frozen it, let it defrost in the refrigerator before use.
You can cook the asparagus a few hours in advance.
You can also make the savoury tart the day before and keep it in the refrigerator, reheating it briefly before serving.
Do not roll out the dough any thicker than 4 mm or it will cook more slowly than the filling.
When buttering the pan, be careful not to leave any parts ungreased, otherwise you may ruin the tart when you remove it from the mould.
Do not saturate the filling with liquid from vegetables that are too wet; sauté the asparagus with only a small amount of oil and leave the tomatoes in the bowl after cutting them in half so the excess liquids drain off. If you use other vegetables, do not use them raw, as they will release water while cooking.
Do not prepare the filling without balancing the flavours; the oiliness of the cheeses must be offset by the freshness of the vegetables and herbs.
The filling should be soft but not liquid; if it is too solid, it will dry out while cooking.
Do not remove the tart from the mould immediately, let it cool first.
If you have leftovers: Keep the savoury tart in the refrigerator in an airtight container. You can reheat it briefly or even serve it cold.
In this recipe we use homemade pâte brisée. You will find recipes using ready-made dough, but we suggest you make the pâte brisée yourself; it is very quick to prepare and the result is definitely better!
You can use whatever variety of asparagus you prefer, as long as it’s fresh!
If you decide to use other vegetables, make sure they are always fresh and in season. Be careful to cook them so that they are crunchy and not watery, as in the case of the asparagus in our recipe.
You can replace the basil with other fresh herbs, such as marjoram or chives.
You can serve the tart as an appetiser or as a main course, depending on the size of the slices you serve. In Italy, savoury tarts are widely taken to picnics as a standalone dish, transported as pre-cut slices in an airtight container.
Ingredients for 4 people
Pair a savoury asparagus tart with the aromatic freshness of a good Prosecco or Franciacorta, or with the aromaticity of a Chardonnay.
Wine pairing
Pair a savoury asparagus tart with the aromatic freshness of a good Prosecco or Franciacorta, or with the aromaticity of a Chardonnay.
