Savory tart with dough matta, asparagus and sheep ricotta

Preparation

1. STEP 1 OF 8

   Prepare the dough matta by combining the flour, white wine, olive oil and salt in a bowl. Knead with your hands until you obtain a firm, sticky dough ball.

2. STEP 2 OF 8

   Let the dough ball rest for at least 30 minutes, well covered with a damp tea towel.

3. STEP 3 OF 8

   Cook the asparagus in a pan with a clove of garlic, oil and salt. Clean them and cut off the tough part, then cook the tender part in a pan with a little water.

4. STEP 4 OF 8

   Roll out the dough matta and use it to line a buttered baking dish. Prick the bottom with the tines of a fork.

5. STEP 5 OF 8

   Whisk together the sheep ricotta, robiola, thyme, pepper and a drizzle of oil to prepare the filling.

6. STEP 6 OF 8

   Fill the dough matta shell with the ricotta and robiola filling.

7. STEP 7 OF 8

   Finish with the cooked asparagus and a sprinkling of Parmigiano. Finally, add a drizzle of oil on top.

8. STEP 8 OF 8

   Cook in a hot fan oven at 180 degrees for 35-40 minutes, until the savory tart is nicely golden.

Suggestions

• Bowl

• Baking tray

• Pan

General information

Analysis

Macronutrients (100 gr)