Cheese tart with asparagus
Votes: 4
Time: 1 hour 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 489, total fat 35 G., saturated fats 16 G., proteins 16 G., carbohydrates 29 G., fiber 3 G., cholesterol 92 mg, sodium 593 mg, sugar 3 G.
Calories 489, total fat 35 G., saturated fats 16 G., proteins 16 G., carbohydrates 29 G., fiber 3 G., cholesterol 92 mg, sodium 593 mg, sugar 3 G.
This mouth-watering tart with a golden crust and gooey cheese is a perfect way to enjoy spring asparagus. The delicate flavor of the asparagus is harmoniously complemented by sweet leeks and spicy thyme, all set against the creamy flavor of ricotta and fontina cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons salted butter
- 2 large leeks, halved lengthwise and thinly sliced
- 1 package (400 g, 2 layers) of chilled rolled out pie dough
- 2 cups grated fontina cheese
- 1 cup ricotta
- 1 teaspoon chopped fresh thyme
- 340 g asparagus, trimmed and cut into 2.5 cm pieces.
- 1 large egg
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Cooking the dish according to the recipe:
- Heat a large skillet over medium heat and add the butter. Once the butter has melted, add the leeks, season with salt and pepper, and cook, stirring occasionally, until the leeks are soft and golden around the edges, 8–10 minutes. Set aside.
- Preheat oven to 230°C.
- Unfold two sheets of pie dough and place them on a baking sheet, overlapping slightly. Trim the edges of the dough where it extends beyond the edges of the baking sheet and press these trimmings into the exposed areas to create a 25x40 cm rectangle.
- Sprinkle with fontina, leaving a 2.5 cm (1 inch) border, then arrange the leeks on top. Spoon on the ricotta. Sprinkle the ricotta with thyme and asparagus pieces. Season with salt and pepper. Fold the edges of the dough inward around the entire perimeter of the tart, covering the edges of the filling.
- In a small bowl, beat the egg with a little water. Brush the edges of the pastry with the egg. Bake the tart until dark golden brown, 15–18 minutes. If the crust is darkening too quickly, reduce the oven temperature to 220°C (425°F). Remove the tart from the oven and let it rest for 5 minutes. Slice and serve.
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