Ricotta Tart with Green Asparagus and Tomatoes

Ingredients

• 200 g spelt whole‑grain flour
• 1 pinch salt
• 75 g cold butter
• 4 eggs (medium size)
• 500 g Green Asparagus
• 100 g cherry tomatoes
• 40 g mixed herbs (about 1 handful; parsley, thyme, basil)
• 1 Garlic clove
• 50 g Parmesan cheese (1 piece)
• 1 small organic lemon
• 250 g ricotta
• Pepper

Instructions

1. 1.

   For the dough, combine flour, a pinch of salt, cold butter pieces and one egg into a smooth dough, adding a little cold water if needed. Wrap in cling film and chill for 30 minutes.

2. 2.

   Meanwhile, wash the asparagus, peel the lower third and trim the woody ends. Cut the asparagus diagonally into 2–3 cm pieces, blanch in boiling salted water for about 5 minutes, drain, shock in ice water, and let dry. Wash the tomatoes; leave 3–4 whole with stems if desired, halve the rest.

3. 3.

   Roll out the dough on a floured surface and line a tart pan, shaping a rim. Arrange the asparagus on the dough.

4. 4.

   Wash the herbs, shake off excess moisture, pluck leaves and finely chop. Peel the garlic and press into a bowl. Grate the parmesan. Rinse the lemon hot, pat dry, zest finely, and mix with herbs, garlic, ricotta, parmesan, and the remaining eggs. Season with salt and pepper, then pour over the asparagus. Top with tomatoes and bake in a preheated oven at 225 °C (200 °C fan‑forced; gas: level 3–4) for about 45 minutes until golden brown.

5. 5.

   Remove from the oven and serve warm or cooled.