Savory Ricotta Tart with Rosemary Parmesan Crust

Preheat oven to 350ºF. Spray a 9″ tart pan with nonstick cooking spray.

In a food processor, combine flour, Parmesan cheese, rosemary, salt and pepper. Pulse a few times. Add butter and shortening. Pulse just until mixture resembles coarse peas. Add water tablespoon by tablespoon, only using enough water to make the mass come together into a ball.

Pour dough out onto a floured board and form a disk. Roll the dough out to about 10″ in diameter. Place dough into tart pan. Gently push dough up into the sides of pan, being sure to press into the fluted edge a bit. Use a rolling pin to cut off excess dough by rolling over the edge of the pan.

In a large mixing bowl, combine all of the ingredients (except asparagus) for the filling. Mix well. Spread filling into dough-lined tart pan.

Blanch the asparagus spears by bringing a pot of water to a boil. Drop in asparagus. Pull out the asparagus as soon as it turns bright green. Place in a bowl of ice water for several minutes. Drain and pat dry with a paper towel.

Arrange asparagus spears in a circle on top of the filling. Place tart into 350ºF oven. Bake for 40- 45 minutes or until filling is set. You’ll know it’s done when it springs back when pressed lightly in the center.

Serve right away or at room temperature.