Torta salata di asparagi

flavio_campaniolo

Preparation time

20 minuti

Difficulty

Media

Cooking time

35 minuti

Servings

4

Extra time

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Torta salata primaverile con base di pasta matta al burro, ripiena di asparagi freschi, uova, stracchino cremoso e formaggio grattugiato. Un tocco di scorza di limone e pepe nero dona freschezza e profumo a questa ricetta semplice, genuina e ricca di sapore. Perfetta per un pranzo leggero, un picnic o un aperitivo rustico. Scopri come prepararla passo dopo passo e conquista tutti con la sua bontà!

Ingredients

• Asparagus
  250 g
• Whole wheat flour
  100 g
• Type 00 flour
  100 g
• Stracchino
  100 g
• Butter
  70 g
• Water
  70 ml
• Hard cheese
  50 g
• Fine salt
  15 g
• Eggs
  2 u (120 g)
• Black pepper
  to taste
• Lemon zest
  to taste

Procedure

0. In a bowl, combine the flour and salt. Add the melted butter and cold water, kneading until smooth. Wrap in plastic wrap and let rest for 30 minutes.

1. Wash and trim the woody ends of the asparagus. Sauté them in a pan with a drizzle of oil for 2-3 minutes.

2. In a bowl, beat the eggs with a pinch of salt, pepper, and lemon zest. Add the stracchino cheese by spoonfuls and mix lightly (there may be some chunks left). Add the grated cheese and asparagus.

3. Roll out the pastry thinly on parchment paper and place it in a 22-24 cm baking pan (a tart pan will also work). Pour in the filling and spread it evenly. Fold the edges inward, if desired. Add another grating of black pepper on top.

4. Bake in a static oven at 180°C for 35-40 minutes, until the surface is golden and the filling is well set.

5. Bake in a static oven at 180°C for 35-40 minutes, until the surface is golden and the filling is well set.

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Creation date Apr 20, 2025

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