 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This tart can be is great for a main dish with a nice green salad. Great for brunches also. The nice flaky crust with the rich filling of crab and veggies goes together well. Ingredients:
1 lb butter, cold and diced |
4 cups flour |
4 tablespoons cold water |
1 cup ricotta cheese |
3 eggs, lightly beaten |
1/2 cup cream |
1 (14 1/2 ounce) can diced tomatoes, drained well or 1 1/2 cups fresh tomatoes, diced |
10 -12 asparagus spears, cut into 1/2 inch pieces |
1/2 lb lump crabmeat |
1/4 cup freshly grated parmesan cheese |
olive oil, to saute |
garlic, to saute |
salt and pepper |
Directions:
1. Make the crust: Place the butter, flour and water in a food processor.
2. Pulse until it begins to form a dough.
3. Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
4. For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
5. Add tomatoes just enough to warm through.
6. In a large bowl, mix together ricotta, eggs, cream and parmesan.
7. Add salt and pepper to taste.
8. Preheat oven to 350 degrees.
9. Remove dough from refrigerator.
10. Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
11. Place each in bottom of a 9 pie pan.
12. With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
13. Remove from the oven and let cool.
14. Pour half of the filling inside each of the two baked crusts, and return to the oven.
15. Bake for about 40-45 minutes, until the batter is set and slightly golden on top.
|
|