Savory Tart with Asparagus and Eggs, a simple and tasty rustic dish, ideal for Easter lunch, picnics or as a spring appetizer.
Looking for the perfect idea for a holiday menu or an outdoor trip? The asparagus and egg savory tart is an evergreen classic: an easy recipe that turns a few spring ingredients into an impressive dish.
The preparation is really simple and, using ready-made shortcrust pastry, it becomes very quick. The real strength? You can prepare it in advance: it’s excellent hot from the oven but also great cold.
This versatility makes it perfect not only for festive lunches but also to take to the beach, to the office or for a buffet.
Besides being delicious (it disappeared in no time), it’s also visually appealing, with a floral effect intentionally created using hard-boiled eggs, a few chive strands and parsley leaves. Here you can really let your imagination run wild!
Another tasty idea, made with peas, cheese and eggs, is the Torta di Pasqua or the Sandwich Cake or even the Spring Log with Russian Salad
But now let’s see together how to make the Savory Tart with Asparagus and Eggs. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you want, give the page a Like: it would make me really happy. See you there.
Gabriella
Other tasty recipes to try:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 4 – 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Savory Tart with Asparagus and Eggs
- 1 roll shortcrust pastry (ready-made)
- 1 bunch asparagus (about twenty)
- 3/4 cup ricotta ((about 200 g))
- 3 eggs
- 1 oz grated Parmesan (+ 1-2 tablespoons to sprinkle on the tart for the final gratin)
- salt
- pepper
- 1 oz speck (amount to taste – you can omit for a vegetarian version (about 30 g))
- 1 hard-boiled egg
- chives
- 1 sprig parsley
Tools
To make the Savory Tart with Asparagus and Eggs you will need:
- 1 Baking dish
- 1 Egg slicer
Steps for the Savory Tart with Asparagus and Eggs
First, clean the asparagus. Remove the toughest part (but keep it aside to make this delicious Asparagus Cream with Potatoes) and wash them thoroughly, then blanch them in boiling salted water for about 10 minutes (depending on thickness), checking the doneness occasionally. If you prefer, steam them instead.
Meanwhile, boil the egg. Put a small pot on the heat with plenty of cold water and cook it for about 8 minutes from the moment the water starts to boil.
Then let it cool under a stream of cold water, peel it, slice it with the egg slicer and set aside.
In a bowl, beat the raw eggs, add the ricotta, mix with a fork, then add the grated Parmesan, salt and pepper;
mix evenly.
Unroll the shortcrust pastry and place it with its paper into the baking dish. Prick the bottom with the tines of a fork.
Cover the bottom with the speck (optional), pour over the egg and ricotta mixture and finally arrange the asparagus evenly across the tart surface, sprinkle with a little grated cheese.
Bake in a preheated oven at 356°F (180°C) for about 20–25 minutes. After the first 20 minutes of baking, add the sliced eggs on top of the tart and finish baking. For me it took about 25 minutes. Remove from the oven and serve hot or even cold.
Decorate with chive strands and parsley leaves. Enjoy!
See you next recipe.
Storage
You can store the Savory Tart with Asparagus and Eggs in the refrigerator for 2 days, sealed in an airtight container.
Tips and Suggestions
– Avoid a soggy crust: asparagus and ricotta release moisture. To keep the shortcrust pastry crispy, you can sprinkle the bottom with a tablespoon of breadcrumbs or almond flour before pouring the filling. This will absorb excess liquid.
– Partial blind baking: if you have time, bake the base (covered with parchment paper and dried beans) for 10 minutes at 356°F (180°C) before filling. This will ensure an extra-crispy base.
– Perfect hard-boiled eggs: to avoid the unpleasant green ring around the yolk, do not cook eggs for more than 8–9 minutes. Once hard, slice them with the egg slicer only when they are completely cold to get clean, neat slices.
Variations
– The “crunch” touch: add toasted pine nuts or almond flakes on the surface together with the Parmesan to give a crunchy note that contrasts with the creaminess of the ricotta.
– Replacing the speck: if you want a milder flavor try smoked cooked ham. If you are looking for a stronger push, use smoked salmon (but add it halfway through baking to avoid drying it out).
– Grate a little organic lemon zest into the ricotta and egg mixture. It pairs wonderfully with asparagus and gives incredible freshness.
The Recycling Corner: Zero Waste in the Kitchen
In the kitchen nothing is wasted, and with this recipe there are many tasty recycling opportunities! Here’s how to turn leftovers into new delights:
– Woody stems: don’t throw them away! After trimming the asparagus, boil them together with a potato and half an onion to make a delicious asparagus velouté or an aromatic vegetable broth for a risotto.
– If you blanched the asparagus, that water is rich in minerals. Use it as a base to cook pasta or to thin soups and stews: it will give a spring aroma to every dish.
– Do you have Parmesan crusts or leftover hard cheeses? Grate them or cut them into small cubes and add them to the ricotta mixture: they will make the tart even more flavorful!
– If you have leftover shortcrust pastry from the edges, don’t rework it (it would lose its flakiness). Cut out small flowers or leaves with cookie cutters and place them on top of the filling for a 3D decoration!
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