Asparagus, Shallot and Spinach Torte Recipe

  • Crust
  • 1 cup whole wheat flour
  • 1/4 cup water
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • Filling
  • 1 cup part-skim ricotta cheese
  • 2 large eggs
  • Salt and pepper
  • 4 ounces spinach leaves, washed and chopped
  • 1 cup chopped asparagus tips
  • 2 tablespoons snipped chives
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 350 degrees F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.
  2. In medium bowl, whisk ricotta, eggs, salt and pepper; set aside.
  3. Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.
  4. Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.