Pairs well with Savory Ricotta and Asparagus Pie
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Savory Ricotta and Asparagus Pie
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A delicious savory pie featuring a homemade shortcrust pastry filled with a creamy mixture of ricotta, mascarpone, eggs, parmesan, and sautéed asparagus. Perfect as an appetizer.
00:35:00 total
Serves 6
medium
Sides / Appetizer
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Ingredients
- all-purpose flour - 250 g (for the shortcrust pastry)
- butter - 125 g (cold, for the shortcrust pastry)
- salt - 1 pinch (a pinch for the dough)
- water - 2 tablespoons (cold, to make dough elastic)
- fresh thyme - to taste (for the dough)
- asparagus - 500 g (trimmed and sliced, tips reserved for decoration)
- olive oil - to drizzle (for sautéing asparagus)
- salt - to taste (to season asparagus and filling)
- black pepper - to taste (to season asparagus and filling)
- ricotta cheese - 250 g (for filling)
- mascarpone cheese - 100 g (for creamier filling)
- eggs - 2 (for filling)
- Parmesan cheese - 50 g (grated, for filling)
- nutmeg - to taste (freshly grated, for filling)
- marjoram - to taste (fresh or dried, for filling)
Instructions
- Prepare the shortcrust pastry: In a bowl, combine butter, flour, a pinch of salt, and fresh thyme. Knead the mixture, adding a little water to make the dough elastic. Wrap in cling film and let rest in the fridge for 30 minutes.
- Prepare the asparagus: Trim the hard ends of the asparagus and slice the stems, leaving the tips longer. Heat a pan with a drizzle of olive oil, season asparagus with salt and pepper, and sauté for 5 minutes until crunchy. Separate the tips from the stems and let cool.
- Make the filling: In a bowl, combine ricotta and mascarpone for a creamy texture. Add eggs, grated Parmesan, salt, pepper, and nutmeg. Mix in the cooked asparagus stems (not the tips). Add a little marjoram and mix well.
- Assemble the pie: Roll out the shortcrust pastry between two sheets of baking paper to about 0.5 cm thickness. Transfer to a cake tin, trim the edges, and prick the base with a fork. Pour in the filling and smooth out.
- Decorate and bake: Arrange the reserved asparagus tips randomly on top of the filling. Fold the excess pastry edges over the filling. Bake in a static oven at 180°C (356°F) for 30-35 minutes until golden and set.
- Serve: Remove the pie from the oven, let cool slightly, slice, and serve as an appetizer.
