Ingredients (4 people)
- For the dough
- 250g flour with seeds or spelled flour
- 125g fresh butter
- Salt pepper
- A handful of thyme
- A bit of milk
- For garnish
- 250g ricotta
- 250g green asparagus
- 250g peas
- 250g snow peas
- 250g ricotta
- For gourmet breadcrumbs
- 100g of breadcrumbs
- 1 tbsp butter
- A handful of fresh herbs
- A handful of hazelnuts – zest of an orange
- Salt pepper
Preparation
Start by preparing the dough: mix all the ingredients together – add +/- milk to obtain a nice ball of dough.
Leave aside for 15 minutes then roll out the dough – 2 options; a large pie or individual pies –
Cook blind for about fifteen minutes – set aside.
Prepare the vegetables: cut the asparagus in 2 to have “small” asparagus – with the part without the head cut into small sections.
Steam all the vegetables – they should remain crunchy.
Prepare the delicious breadcrumbs: chop the hazelnuts and herbs together. Melt the butter in a pan – brown the breadcrumbs. Salt, pepper.
Remove from the heat, add the herb – hazelnut mixture – add the zest of an orange.
Prepare the tart: spread the ricotta – salt – pepper. Garnish with vegetables and diced feta – here our feta is that of Kalios incredible Greek products!!
Finish by sprinkling the gourmet breadcrumbs. Drizzle with a drizzle of good olive oil.
A little advice from DLP
The dough is very crumbly – spread it between two sheets of baking paper and place in the pan with the bottom sheet of baking paper.
In terms of herbs you can have a single herb or a mixture.
Hazelnuts can be roasted before being crushed for maximum deliciousness
