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Whole-Wheat Asparagus Tart Recipe with Ricotta-Egg Filling

Whole-Wheat Asparagus Tart with a Ricotta-Egg Filling: A Comforting Ode to the Spring Season

Spring is here, and that means it's time to embrace seasonal stunners. This asparagus tart recipe is a warm and comforting way to bridge the gap between seasons with one of spring's most charming vegetables. A flaky whole-wheat crust cups a light yet thick, ricotta and egg filling that bakes around the fresh asparagus. The result is an aromatic asparagus tart dish fit for a family of six.

Spring Asparagus Tart Recipe

Serves 6


For the pastry

  • 2 ¼ cups whole-wheat flour
  • ½ cup chilled butter
  • ½ cup grated parmesan
  • 1 teaspoon salt
  • 1/3 cup ice cold water

For the filling

  • 3 eggs
  • ¾ cup ricotta cheese
  • 1 bunch fresh asparagus
  • ½ cup sour cream
  • ½ cup grated parmesan
  • Salt to taste
  • White pepper to taste


From the Organic Authority Files

For the pastry shell, sift together the flour and salt into a large mixing bowl. Dice the chilled butter and place it in the mixing bowl along with the parmesan. Use clean hands or a pastry blender to incorporate the butter into the flour until it forms a course meal. Form a well in the center of the mixture and add the water. Use a spatula to gradually blend the water with the flour mixture, mixing it just enough until it forms a sticky dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees Fahrenheit. Meanwhile, work on the preparing the asparagus. Snap off the bottom of the asparagus spears using your fingers – the spears will naturally break where the tough, woody part begins. Toss the ends and blanch the asparagus spears in a pot of boiling water for about 3 minutes. Transfer them to a cold water bath and set aside.

When the pastry dough has cooled, roll it out so that it forms a 12-inch circle place it delicately over a greased 11-inch circular pie dish. Use hands to pat the dough into the edges and to crimp to the corners over the edges of the dish. Place the pastry dish into the oven and cook for 10-15 minutes. Set aside and let cool while you prepare the filling. Reduce the head to 350 degrees Fahrenheit.

For the filling, in a large bowl mix together the eggs, ricotta, sour cream, ¼ cup parmesan, salt, pepper, and white pepper until smooth. Pour the filling into the shell, which has cooled but may still be slightly warm. Arrange the asparagus spears on top of the ricotta mixture and sprinkle with the remaining ¼ cup parmesan cheese. Place the pie into the oven and bake for 20 minutes, or until the filling has risen and become golden brown. Serve warm.

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