Savory Pie with Ricotta and Asparagus

Name: Savory Pie with Ricotta and Asparagus
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter cold ½ cup; Water 2 spoonfuls; Thyme to taste; Fine salt 1 pinch; Asparagus (to be cleaned) 1.1 lbs; Cow's milk ricotta cheese 1 cup; Mascarpone cheese &frac13; cup; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Eggs 2; Nutmeg to taste; Marjoram to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Low
Note + the resting time for the shortcrust pastry in the fridge (30 min.)

PRESENTATION

Recipe by
Sebastian Fitarau

This asparagus ricotta pie? Total classic from Italian kitchens. Seriously good. You know how it goes—fresh spring veggies and creamy cheese are like a match made in heaven. Perfect for family gatherings or those Italian buffets where it sits there golden and inviting, right in its rustic pastry shell.

The savory asparagus tart owes its charm to a buttery pâte brisée crust, gently infused with thyme. Oh, and talk about flavor. Inside, there's a layer of tender asparagus—sautéed just enough to keep them bright and kinda crisp—folded into a fluffy ricotta mix. Every bite? That perfect blend of creamy and crispy. Really, really hard to stop at just one slice. Across Italy, folks might swap in veggies like spinach or artichokes. But asparagus? Really shines in spring.

Thing is, this is an asparagus quiche recipe that fits any occasion. And look, it is great as a starter, snack, or even a light lunch. Pretty much a hit at parties because you can whip it up in advance. And it stays great at room temp. The moist filling stays soft, so no worries about dryness. That thyme in the crust? Gives it a herby note. Smells amazing.

You get a savory sensation from the cheese and eggs, plus a sweet hint from the asparagus. And here’s the thing, you can totally customize it—add peas, or swap in roasted peppers for a twist. Whether you call it an asparagus and ricotta tart or a vegetarian savory pie, it’s an Italian dish that feels fancy without being fussy. Pair it with a green salad and a glass of white wine. For sure, it's a meal that brings smiles. This pie is not just a dish; it's a celebration of simple, fresh ingredients. Really, it’s all about enjoying the flavors of Italy right in your home. Perfectly satisfying. Can't go wrong.

INGREDIENTS

For the shortcrust pastry (for a 20 cm diameter mold): Type 00 flour 2 cups (250 g); Butter ½ cup (125 g) - cold; Water 2 spoonfuls; Thyme to taste; Fine salt 1 pinch

For the filling: Asparagus 1.1 lbs (500 g) - (to be cleaned); Cow's milk ricotta cheese 1 cup (250 g); Mascarpone cheese ⅓ cup (100 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate; Eggs 2; Nutmeg to taste; Marjoram to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Savory Pie with Ricotta and Asparagus

To prepare the savory pie with ricotta and asparagus, first focus on the shortcrust pastry: in a bowl, put the flour, cold butter in cubes 1, a pinch of salt 2, and fresh thyme leaves, then knead with your hands. Add water to make the dough more elastic, and work until you form a smooth and homogeneous dough. Wrap it in plastic wrap 3 and let it rest in the refrigerator for 30 minutes.

Meanwhile, focus on How to clean asparagus: remove the woody base 4 and cut the stalks into slices, leaving the tips a bit longer 5. In a hot pan, pour the oil and add the asparagus 6. Season with salt and pepper and sauté over medium-high heat for 5 minutes; they should remain crunchy.

In a bowl, combine the ricotta, mascarpone 7, eggs 8, and grated Parmigiano Reggiano 9.

Season with salt and pepper 10. Add nutmeg 11 and the asparagus stalks 12, keeping aside the tips for decoration. Mix to obtain a homogeneous mixture.

Finally, scent with marjoram 13 and mix one last time 14, then set aside. After the resting time, retrieve the shortcrust pastry and roll it out between 2 sheets of parchment paper to a thickness of 0.2 inches 15.

Transfer it to a 20 cm diameter cake pan lined with parchment paper 16 and trim the excess pastry 17. Prick the bottom with the tines of a fork 18.

Pour the filling into the cake pan and level the surface 19. Decorate with the asparagus tips 20, lightly press down the edges of the shortcrust pastry to lower it to the level of the filling, and bake in a static oven at 356°F for 30-35 minutes. Remove from the oven and let cool slightly before serving your savory pie with ricotta and asparagus 21!