Crab Asparagus Tart

Recipe by Kozmic Blues
READY IN: 1hr
YIELD: 2 tarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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