CROSTATE DI VERDURE PRIMAVERILI
spring vegetable tarts
Serves 8
For the Pastry:
1 1/2 cups all-purpose
flour
1/4 cup extra-virgin olive
oil
2 eggs
1 teaspoon salt
For the filling
1 pound spinach, thoroughly
rinsed and tough stems removed
2 tablespoons olive oil
1 pound asparagus, tough bottoms removed,
peeled to within 1 inch of the tips, and halved lengthwise
1/2 cup whole milk ricotta cheese
1 tablespoon grated Parmesan
cheese
1 teaspoon coarse sea
salt
Fresh chives, cut into 2-inch lengths (optional)
1. Make the pastry: In a
food processor, combine the flour, olive oil, eggs, and salt and
process until a dough forms, less than 1 minute. Divide the
dough in half, form each half into a disk, wrap separately in waxed
paper or plastic wrap, and chill for at least 10 minutes.
'2. Make the filling: In a
large skillet or saute pan over medium heat, cook the spinach in
1 tablespoon olive oil until it has just wilted, about 45 seconds.
Remove with a slotted spoon. Add the remaining olive
oil to the pan over medium heat. Add the asparagus and cook,
stirring occasionally, until the asparagus has wilted and is slightly
browned, about 10 minutes. Remove from the pan.
3. Preheat an oven to 375
degrees F. Remove the pastry from the refrigerator and let
come to room temperature, about 15 minutes. On a lightly floured,
smooth surface, roll out one of the disks into a 1/4-inch circle.
Use two metal spatulas to place it on one side of an 11 1/2-inch
by 17 1/2-inch baking sheet. Use your thumb and forefinger
to roll in and pinch the edge to create a little rim.
Repeat with the remaining disk. Spread half of the ricotta
on the bottom of each pastry. Spoon half of the spinach on
each ricotta layer. Place half of the asparagus, in a decorative
way, over each layer of spinach. Sprinkle half of the Parmesan
and salt over the top of each tart.
4. Bake until the pastry is
golden, about 30 minutes. Let cool on a rack just a bit, then
cut each crostata into 4 wedges. Garnish with chives,
if using, and serve immediately.
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