Discover the savory tart with dough matta, asparagus and sheep ricotta: a burst of flavor and selected ingredients from Italian tradition. Try it now!
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.
Let the dough ball rest for at least 30 minutes, well covered with a damp tea towel.
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.
Roll out the dough matta and use it to line a buttered baking dish. Prick the bottom with the tines of a fork.
Whisk together the sheep ricotta, robiola, thyme, pepper and a drizzle of oil to prepare the filling.
Fill the dough matta shell with the ricotta and robiola filling.
Finish with the cooked asparagus and a sprinkling of Parmigiano. Finally, add a drizzle of oil on top.
Cook in a hot fan oven at 180 degrees for 35-40 minutes, until the savory tart is nicely golden.
Bowl
Baking tray
Pan
The savory tart with dough matta, asparagus and sheep ricotta is a tasty and light recipe, because it is made with a dough matta base! Perfect as an appetizer or main dish.
Italia, Piemonte
| Energy (kcal) | 225.05 |
| Carbohydrates (g) | 27.76 |
| of which sugars (g) | 2.25 |
| Fat (g) | 7.49 |
| of which saturates (g) | 4.44 |
| Protein (g) | 9.65 |
| Fibre (g) | 0.85 |
| Salt (g) | 0.18 |
