This easy, free-form asparagus and ricotta tart makes for a super tasty spring meal. The recipe combines the perfect combo of creamy, citrusy, salty goodness. Using both creamy ricotta, and ricotta salata plus lemon... zest and sweet baked asparagus nestled on top makes for an elegant dish that requires no real baking skills to put together. If you’re tired from cancer treatment or pressed for time and would rather not get into making pastry (although our recipe is pretty easy), don’t hesitate to use one of the good frozen ones that you can buy in the store and go for it.
Preheat oven to 375 degrees. Line an 18”x13” inch baking sheet with parchment paper and grease with cooking spray.
In a large bowl, mix together ricotta, ricotta salata, 2 tablespoons olive oil, lemon zest, and black pepper.
Roll whole wheat pie crust into a large rectangle, measuring about 12 x 8 inches. Carefully transfer to prepared baking sheet.
Spread ricotta mixture onto pie crust, leaving about a 2 inch border around the perimeter. Place asparagus on top of ricotta, making sure they are facing the same way in a row. Gently brush the asparagus with the remaining olive oil and season with salt.
Fold the edges of the pie crust over the edge ricotta and asparagus. Brush the edges of the pie crust with the whisked egg.
Place baking sheet in oven and bake for about 30 minutes, or until the crust is golden brown and the asparagus is tender.
If you’re on a bland diet, use all-purpose flour for the pastry or buy regular unsweetened short-crust frozen pastry.
This is yummy topped with a poached egg for a special weekend brunch.