Wild Garlic, Asparagus and Ricotta Tart by @hervecuisine

1h

6 servings

🍞

1

Puff or shortcrust pastry

🧄

200 g

Wild garlic leaves

🌱

10

Asparagus

🧀

130 g

Gruyère cheese

🧀

250 g

Ricotta

🥚

4

Eggs

🫒

1 tbsp

Olive oil

🧂

Fleur de sel

⚫

Pepper

  1. Put

    Put the ricotta into a bowl.

  2. Crack

    Crack in four whole eggs.

  3. Add

    Add a little pepper and a pinch of fleur de sel.

  4. Mix

    Mix everything together well.

  5. Add

    Add the grated gruyère, keeping a little aside to top the tart.

  6. Cut

    Cut the asparagus into pieces directly into the pastry.

  7. Rinse

    Rinse the wild garlic well and pat it dry with paper towel.

  8. Cut

    Cut the wild garlic leaves into pieces.

  9. Mix

    Mix well to distribute the egg mixture evenly among the leaves.

  10. Fold

    Fold any excess pastry down level with the height of the tin to form a thick crust.

  11. Spread

    Spread the egg mixture over the bottom of the pastry.

  12. Arrange

    Arrange the asparagus tips in a rosette pattern on top.

  13. Sprinkle

    Sprinkle a little more gruyère on top.

  14. Bake

    Bake for about 40 minutes at 180 degrees.

Wild Garlic, Asparagus and Ricotta Tart by @hervecuisine

1h

6 servings

🍞

1

Puff or shortcrust pastry

🧄

200 g

Wild garlic leaves

🌱

10

Asparagus

🧀

130 g

Gruyère cheese

🧀

250 g

Ricotta

🥚

4

Eggs

🫒

1 tbsp

Olive oil

🧂

Fleur de sel

⚫

Pepper

Preparation Steps

  1. Step 1/14

    Put the ricotta into a bowl.

    🧀Ricotta
    🥣Bowl

  2. Step 2/14

    Crack in four whole eggs.

    🥚Eggs
    🥣Bowl

  3. Step 3/14

    Add a little pepper and a pinch of fleur de sel.

    ⚫Pepper
    🧂Fleur de sel
    🥣Bowl

  4. Step 4/14

    Mix everything together well.

    🥣Bowl
    🥄Whisk

  5. Step 5/14

    Add the grated gruyère, keeping a little aside to top the tart.

    🧀Gruyère cheese
    🥣Bowl

  6. Step 6/14

    Cut the asparagus into pieces directly into the pastry.

    🌱Asparagus
    🍞Puff or shortcrust pastry
    🔪Knife
    🪵Cutting board

  7. Step 7/14

    Rinse the wild garlic well and pat it dry with paper towel.

    🧄Wild garlic leaves
    🧻Paper towel

  8. Step 8/14

    Cut the wild garlic leaves into pieces.

    🧄Wild garlic leaves
    🔪Knife
    🪵Cutting board

  9. Step 9/14

    Mix well to distribute the egg mixture evenly among the leaves.

    🧄Wild garlic leaves
    🥣Bowl

  10. Step 10/14

    Fold any excess pastry down level with the height of the tin to form a thick crust.

    🍞Puff or shortcrust pastry
    🍰Tart tin

  11. Step 11/14

    Spread the egg mixture over the bottom of the pastry.

    🍰Tart tin

  12. Step 12/14

    Arrange the asparagus tips in a rosette pattern on top.

    🌱Asparagus
    🍰Tart tin

  13. Step 13/14

    Sprinkle a little more gruyère on top.

    🧀Gruyère cheese
    🍰Tart tin

  14. Step 14/14

    Bake for about 40 minutes at 180 degrees.

    🍰Tart tin

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Eggs, Oils, Spices

Ingredients

Puff or shortcrust pastry, Wild garlic leaves, Asparagus, Gruyère cheese, Ricotta, Eggs, Olive oil, Fleur de sel, Pepper

Notes

Puff or shortcrust pastry (all-butter pastry), Wild garlic leaves (or spinach, pak choi or chard), Asparagus (or peas), Gruyère cheese (grated), Ricotta (or thick crème fraîche or Greek yogurt), Eggs (whole), Fleur de sel (a pinch), Pepper (to taste)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

330 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 18g, Fat: 23g, Fiber: 2g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 1.8mg, Sodium: 420mg, Potassium: 280mg

Vitamins

Vitamin A: 950µg, Vitamin K: 55µg, Vitamin C: 8mg, Folate: 60µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Bowl, Tart tin, Knife, Cutting board, Whisk, Paper towel

Appliances

Oven

Type

Type

Type Of Dish

Savory Tart, Main Course, Starter

Occasions

Spring, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Flaky, Crisp

Flavors

Savory, Earthy, Creamy, Mild Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Refrigerated storage : 2-3 days (Store in an airtight container or wrapped in foil/plastic once cooled,Reheat in oven before serving), Freezer storage : up to 1 month (Wrap tightly in foil and place in a freezer bag,Thaw in fridge overnight before reheating)