Asparagus and Ricotta Tart

By Laura77

Ingredients

• 1 About 1 pound asparagus
• 8-10 cherry tomatoes
• 1 1/2 cups ricotta
• 2 large eggs
• 1 crushed garlic clove
• Zest of one lemon
• Salt and pepper to taste
• 1/2 cup grated parmesan

Preparation

Step 1

Line a 9-inch tart pan with a store bought pie dough or make your own.

Whip ingredients until smooth and incorporated and then pour mixture into your pie shell.

Arrange your asparagus on top and sink them into the ricotta. I blanched the asparagus for 3 minutes in boiling water which was then plunged into ice water, thoroughly drained and patted dry. Rinse and pat dry about 8-10 cherry tomates and cut in half, placing stragetically between the asparagus spears. Sprinkle with more cheese and a drizzle of olive oil on top.

Bake in a 375 degree oven until crust is golden and ricotta is set.