rustic asparagus ricotta tarts topped with prosciutto and filled with fresh herbs
yield: 6 tarts
12 oz all-purpose flour
¼ oz kosher salt
½ lb butter, chilled and cubed
4 oz cold water
4 oz whole milk ricotta cheese
4 oz mascarpone cheese
½ cup whole milk
1 tsp salt
freshly cracked black pepper, as needed
1 tbsp chopped chives
1 tbsp chopped tarragon
7.5 oz peeled, thinly sliced asparagus (about 1 bunch)
12 thin slices of prosciutto
flaky sea salt
extra virgin olive oil
Combine the flour and salt in a food processor and pulse until incorporated. Add the cold butter and process until the mixture resembles coarse crumbs. Slowly drizzle in the cold water, with the processor running. The dough should begin to pull away from the sides as it forms.
Turn the dough out onto a lightly floured surface and shape the dough into a ball. Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375F. Lightly grease the shells of a 6-count mini fluted tart pan with a neutral oil. After an hour of chilling, let the dough sit at room temperature for about 10 minutes to soften slightly. Roll the dough out so that it’s about 1/8” thick.
Cut the dough into circles large enough to fit in the tart pan shells. Drop the dough into each shell and work it up the edges, using your fingers to crimp the dough into the fluted sides. Trim off the excess dough around each circle and reserve for another use (it freezes well). Use a fork to prick small holes along the bottom of the dough, about 1 inch apart.
Line the inside of the dough with pieces of parchment paper. Fill the shells with pie weights (dried beans, rice, or popcorn kernels all work well).
Par-bake the dough for 10 minutes. Remove the parchment paper and pie weights. Set the crust aside as you make the filling.
Whisk the eggs in a large mixing bowl. Mix in the ricotta cheese and mascarpone until smooth. Add the whole milk, salt, a generous amount of freshly cracked black pepper, chives, and tarragon. Whisk well until combined.
Lower the heat of the oven to 350F. Distribute the sliced asparagus evenly into the bottoms of the tart shells. Pour the ricotta mixture over the asparagus to fill the tart shells almost all the way to the top.
Bake the tarts for 30 minutes until set. Remove the pan from the oven and let the tarts cool slightly.
Gently remove the tarts from the pan using a fork to wiggle them out. Top with the prosciutto, microgreens, fresh chives, a pinch of flaky sea salt, and a drizzle of extra virgin olive oil right before serving.