The highlight of your morning will be this crispy, savory tart of garlicky ricotta and cheesy veggies.
Prep Time: 35 Minutes
1 cup flour
½ tsp sugar
Pinch of salt
6 Tbsp butter, grated
¼ cup ice water
4 oz ricotta cheese
4 Tbsp heavy cream + extra for brushing crust
2 garlic cloves, grated
1 medium Yukon potato, thinly sliced
8 asparagus stalks, roughly chopped
Salt and pepper
¼ cup shredded Gruyere cheese
Radicchio and arugula, to serve
Let's get Cooking...
Prepare your dough: In a bowl, combine flour, sugar, salt and butter. Drizzle in the water. Gather dough and knead so everything comes together. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 400°F. In a small bowl, combine ricotta cheese, heavy cream and garlic. Set aside until ready to use.
Roll out dough into a 10-12 inch diameter. Place pie crust on a parchment-lined baking sheet. Spread the cheese mixture onto the pie crust, leaving a border around the edge. Layer on the potato slices, and sprinkle asparagus on top. Season with salt and pepper and top with Gruyere cheese.
Fold sections of the pie crust over the filling to make a shape resembling a hexagon. Brush the pastry with heavy cream.
Bake for 30–40 minutes. Serve with a nice, crisp radicchio and arugula salad.