Asparagus, Buttermilk and Homemade Ricotta Tart

Asparagus, Buttermilk and Homemade Ricotta Tart

Sorry for the little hiatus in posting, sometimes life just gets in the way you know.

I’ve also been trying to eat a little healthier lately – another reason for the lack of recipes – and slowly driving myself crazy in the process. I went a bit over the top with trying to cut things out of my diet and deprivation really does not work for me! The thing that definitely seems to make me feel best, at this point in my life at least, is definitely eating the good stuff – just in moderation. Giant chocolate cakes have been dancing in my head for the past two weeks and I cannot wait to get back to baking.

I didn’t really make this tart with the intention of blogging about it, but I kind of loved how it turned out. So I quickly snapped a few photos last night in the rapidly fading light and here we go.

Asparagus, Buttermilk and Homemade Ricotta Tart

The tart has a buttermilk pastry and a really mild and creamy filling – it makes a perfect light dish on a hot summer day.

I used the same pastry as the one I made for my tomato-goats cheese galettes and it worked really well as a quichey-tart type base as well. I already raved about this dough in my galette post, but I just have to say again, it is seriously lovely to work with. It’s really smooth and pliable – without about being at all sticky – and just so easy to use.

I used homemade ricotta in this too – I use Smitten Kitchen’s recipe – and if you have time to make it is really is worth the effort. The result is an incredibly fresh and creamy tasting, mild and smooth cheese. If you don’t have time though, store bought ricotta would work absolutely fine too.

Asparagus, Buttermilk and Homemade Ricotta Tart

Asparagus, Ricotta and Buttermilk Tart
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For the pastry
210g (1 1/4 cups) plain flour
125g (1 stick) unsalted butter, chilled and cut into cubes
1/4 tsp salt
75ml (1/3 cup) buttermilk
1 tsp lemon juice
1 tsp apple cider vinegar
1 tsp cold water
1 egg yolk, beaten
For the filling
6-10 asparagus stalks
250ml (1 cup) buttermilk
3 eggs
100g (1/2 cup) ricotta
salt and pepper to taste
To make the pastry
- In a food processor (or with you fingertips) pulse (or rub) together the flour, salt and butter until the mixture resembles breadcrumbs.
- Add the buttermilk, lemon juice, vinegar and water and pulse until the mixture comes together.
- Turn the pastry mixture out onto a lightly floured surface and knead lightly, them roll into a ball. Wrap in clingfilm and chill for 1/2 an hour.
- Preheat the oven to 200C/400F/Gas Mark 6 and lightly grease a large tart tin.
- On a lightly floured work surface, roll out the pastry and line your tin with it. Fill with greaseproof paper/ parchment paper and baking beans and bake for 15 minutes.
- After 15 minutes remove the paper and baking beans and add the filling.
To make the filling
- Beat together the eggs, ricotta, buttermilk and seasoning until smooth and creamy. Arrange the asparagus in the tart, then pour the egg mixture over.
- Bake for 45 minutes, or until cooked all the way through (to check insert a skewer in to the middle of the tart, it should come out clean.)
Blueberry Kitchen

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31 Thoughts on “Asparagus, Buttermilk and Homemade Ricotta Tart

  1. I´m glad you did share Rosie! I adore ricotta and tarts, both savory and sweet. And I´m in the same place with the blogging and eating, except that I don´t go more than two days and I´m back baking. But I´ll keep on trying..haha!
    Paula @ Vintage Kitchen Notes recently posted…Macadamia Coconut Buns #TwelveLoavesMy Profile

  2. First of all – this is one of the prettiest dishes I’ve ever seen – I love it.

    Do you think I could try other vegetables with this?
    Pamela @ Brooklyn Farm Girl recently posted…Frozen No Bake Cake Batter Cats & SquaresMy Profile

  3. Homemade ricotta, yum! I do love Smitten Kitchen… so many great recipes and ideas. This tart looks like a beautiful way to use fresh asparagus. The flavour works so well with cheesy, creamy goodness. Oh, and… diets? Ick, I hate dieting. I reckon that your new ‘everything in moderation’ strategy is much better (though as food bloggers, I think we have a higher tendency to be surrounded by delicious treats in large amounts… I have terribly low levels of self-control when it comes to sugar, so I share all of my baked goods with my office colleagues. They inhale things in about 30 seconds, so I don’t have to worry about scoffing everything myself!) x
    laurasmess recently posted…Peanut Butter, Banana and Cacao ‘Cheesecake’My Profile

    • Rosie @ Blueberry Kitchen on June 7, 2013 at 9:44 pm said:

      Thanks Laura :) I have the same terribly low self control with sugar, I think sharing as many baked goods as possible is definitely the way to go!

  4. Wow, this looks so delicious and the pictures are lovely!
    Katarina recently posted…Strawberry Cheesecake Crumb Ice creamMy Profile

  5. Homemade ricotta is the best. Delicious tart.
    Lail | With A Spin recently posted…Easy and healthy weeknight meal – Seared Spicy Fish with Sauteed SpinachMy Profile

  6. So glad you decided to share this.. it looks so amazing! I’m putting homemade ricotta on my to-do list!
    Ruby @ The Ruby Red Apron recently posted…Fried Eggplant with Soy Ginger SauceMy Profile

  7. I love a pretty tart! The photography in this post is wonderful- I would have never guessed that the light was fading- it loos so bright and sunny. This sounds incredible and I’m definitely adding this to my to-bake list!
    Faith @ Pixie Dust Kitchen recently posted…Homemade Pita Chips and HummusMy Profile

  8. Oh Boy! This ricotta tart really looks so delish! I loved the look of your dish….oozing with flavours, I must say!

  9. What a gorgeous tart! Glad you’re back! I have not been posting for the last 2 weeks myself but due to technical reasons: my laptop broke. Now I got a new one and I am happy to be back visiting my favorite blogs!

  10. Beautiful looking tart!

  11. Oh wow, this is such a pretty tart! I love asparagus. Will have to put this on my to-make list. Thanks for sharing your recipe! :)
    Anne ~ Uni Homemaker recently posted…Orange Sour Cream Pecan CakeMy Profile

  12. What a gorgeous looking tart! Love the sound of the homemade ricotta paired with the asparagus and buttermilk filling. Sounds delicious!
    Kelly @ Life made Sweeter recently posted…Singapore Fried Vermicelli Noodles (Vegetarian)My Profile

  13. Wow – this tart sounds awesome. So glad you shared it! I agree with you – moderation is key. I’ll never be able to give up sweets but figure as long as I eat healthy most of the time, it’s not so bad!! Have a great weekend Rosie!
    Ashley recently posted…Life Lately – Start of SummerMy Profile

  14. This tart is lovely! Just rich enough to not make you feel deprived, but still not too bad, I’d say. And I just love asparagus.
    Nora @ Buttercream Fanatic recently posted…Double Peanut Butter Fudge Brownie BitesMy Profile

  15. This looks to good to eat… but I will
    Tracy | Peanut Butter and Onion recently posted…Oatmeal Raisin Cookies (The BESTEST Ever)My Profile

  16. Hi Rosie! Thanks for this. Great post – looks very yummy indeed! I’m a new reader to your blog so I thought I’d just add a quick thankyou.
    Shaun Hoobler recently posted…Beat Your Sweating DemonsMy Profile

  17. Welcome back, Rosie and thanks for capturing this tart while the light lasts. So beautiful and delish!! As a blogger, I think we all can relate to healthy and conscious eating :)
    Kiran @ recently posted…Salmon En PapilotteMy Profile

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