Author Notes
This recipe started with opening my fridge and seeing what I had in there. Corn, check. Asparagus, check. Leeks, check. I didn't want to make a quiche, but wanted something tart like with cheese and so this dish was born. It's a wonderful mix and balance of flavors and the crust is a perfect compliment..very much inspired by the olive oil tart crust at chocolateandzucchini.com - yum! —There'sAlwaysPie
Ingredients
- Herbed Olive Oil Crust (a la Chocolate & Zucchini)
-
1 cup
whole wheat flour
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1 cup
all-purpose flour
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1 teaspoon
salt
-
1 tablespoon
dried thyme
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1/4 cup
olive oil
-
1/2 cup
water
- Corn Asparagus Leek Ricotta Tart
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2 tablespoons
olive oil
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2
medium leeks - sliced and rinsed (white and light green parts only)
-
1 cup
asparagus - cut up into 1/2" chunks
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2
cloves of garlic - smashed and minced
-
2
ears of corn - kernels removed from cob
-
1/2 teaspoon
salt
-
pepper to taste
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3 tablespoons
fresh thyme
-
1/8 cup
fresh basil - chopped
-
1 cup
ricotta cheese
-
1/2 cup
whole milk
-
1/2 cup
heavy cream
-
1
egg
Directions
- Herbed Olive Oil Crust (a la Chocolate & Zucchini)
-
Preheat the oven to 400 degrees. Mix the dry ingredients in a bowl.
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Add the olive oil to the dry ingredients, mixing with a fork as you pout it in.
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Add water and continue to mix. The dough will start to come together in a ball.
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Turn out the dough onto a lightly floured surface and roll out to fit a 10" tart pan.
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Transfer dough to tart pan, trim excess dough and place in fridge for 30 minutes to allow it to rest.
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Place pie weights (or dried rice or beans) on top of the crust and bake for 20 - 25 minutes until lightly browned.
- Corn Asparagus Leek Ricotta Tart
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Preheat oven to 350 degrees. Heat up a large sautee pan with olive oil. Add in leeks, asparagus and garlic and let cook until vegetables start to soften - about 5 minutes or so.
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Add corn to sautee pan and continue to cook until the corn starts to brown and soften. Add in salt, pepper and 1 tablespoon of fresh thyme and cook for a few more minutes then remove from heat.
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In a bowl mix ricotta, egg, milk and cream with a whisk until smooth. Stir in remaining thyme and all of the fresh basil. Add salt and pepper to taste.
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Pour corn, asparagus and leek mixture into the cooked tart shell. Pour ricotta herb mixture over top.
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Bake in oven for 30 minutes or until lightly browned on top and tart is set.
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Serve and enjoy!
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