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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

Difficulty: easy

Method: 15

Cooking: 40

Chef Danilo Angè

Difficulty: easy

Method: 15

Cooking: 40

Difficulty: easy

Method: 15

Cooking: 40

Basic preparations

Pâte brisée

Method

  1. 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

  2. 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

  3. 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

  4. 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

Pair a savoury asparagus tart with the aromatic freshness of a good Prosecco or Franciacorta, or with the aromaticity of a Chardonnay.

Basic preparations

Pâte brisée

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.

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