Asparagus-Ricotta Tart with Comte Cheese
Asparagus-Ricotta Tart with Comte Cheese is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Roll out pastry on floured surface to 13x10-inch rectangle.
Cut off 1/2-inch-wide strip from all 4 sides.
Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border.
Brush border with egg; reserve remaining beaten egg.
Transfer to baking sheet.
Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes.
Transfer to bowl of ice water to cool.
Cut off top 2 to 3 inches of asparagus tops; set aside.
Coarsely puree remaining asparagus stalks in processor.
Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms.
Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper.
Spread mixture evenly over pastry.
Sprinkle with remaining 1/3 cup Comté cheese.
Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes.
Serve warm or at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.