shortcrust pastry dough (make a least 3 hours ahead of time and refrigerate)

16 stalks asparagus, bottoms trimmed

3/4 cup ricotta

1/2 cup crème fraiche

1 tablespoon extra virgin olive oil

1 egg

1/8 cup flour

1/2 teaspoon kosher salt

2 teaspoons lemon zest

1 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

garlic confit (or grated raw barlic)

1 teaspoon crunch salt (Maldon, or grey, or fleur de del)

3 tablespoons parmesan cheese, finely grated

creme fraiche for topping

chopped parsley


Roll out dough and press into an 8" round or rectangular pan. Or place free-form on a sheet pan. Put in freezer while you prepare the filling.

If your asparagus is delicate, you don't need to peel it. If it's thick, you might want to peel the stalks from the base all the way up to right underneath where the tip starts.

Preheat oven to 350º F.

In a standing mixer (or by hand), beat the ricotta, crème fraiche, olive oil, egg, flour, salt, and lemon zest. Set aside.

Whisk together vinegar, olive oil, and garlic confit.

Remove tart shell from the freezer. Pour in ricotta filling and spread evenly. Place asparagus in any cool pattern that you like. I like to have every other stalk pointing the same way. But it really doesn't matter. Coat stalks with vinegar/oil/garlic mixture. Drip extra between the stalks onto the cheese mixture. Sprinkle with parmesan and salt.

Bake until crust is set and light brown. If the top of the tart doesn't have much color, you can place it under the broiler and brown (or char) things a bit. Allow to cool for at least 20 minutes. Cut this tart with an insanely sharp knife or poultry shears, otherwise you will have quite a mess on your hands. Serve topped with crème fraiche and chopped parsley.