Recipe by Kozmic Blues
This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well.
Top Review by love4culinary
This was such a last minute thing.. I was afraid it wouldnt come out right. To be honest, Ive never made anything like this! I was able to ge ahold of some wonderful asparagus, and thought about it being one of the ingredients in contest, so I decided to search through the contest recipes for a light dish to for dinner. This caught my eye..although I was a bit worried because Id never made anything like it before, but it turned out just beautiful! The flavors are rich and splendid! The addition of garlic and parmesan really make this dish. The addition of crab was quite different(im not a big crab eater hehe)! It is very important that the tomato isnt over-cooked.. just heated, and I liked that that was mentioned, because it would turn to mush if one is not careful. The instructions for this recipe were very easy to follow, and I am happy to say that this was my first successful "tart"!. I think I might add a slight pinch of turmeric to the dough next time for added color! I love to add a hint of color to crusts...it makes it even more exciting to look at..hehe. Thanks for the recipe! I will be making this again!
For the crust makes 2 tarts
- 1 lb butter, cold and diced
- 4 cups flour
- 4 tablespoons cold water
For the filling
- 1 cup ricotta cheese
- 3 eggs, lightly beaten
- 1⁄2 cup cream
- 1 (14 1/2 ounce) can diced tomatoes, drained well or 1 1⁄2 cups fresh tomatoes, diced
- 10 -12 asparagus spears, cut into ½ inch pieces
- 1⁄2 lb lump crabmeat
- 1⁄4 cup freshly grated parmesan cheese
- olive oil, to saute
- garlic, to saute
- salt and pepper
Directions See How It's Made
- Make the crust: Place the butter, flour and water in a food processor.
- Pulse until it begins to form a dough.
- Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
- For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
- Add tomatoes just enough to warm through.
- In a large bowl, mix together ricotta, eggs, cream and parmesan.
- Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator.
- Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
- Place each in bottom of a 9 pie pan.
- With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
- Remove from the oven and let cool.
- Pour half of the filling inside each of the two baked crusts, and return to the oven.
- Bake for about 40-45 minutes, until the batter is set and slightly golden on top.