I’m writing this post from a porch with a cold drink by my side. The sun is shining from a blue sky. I can hear the speakers commenting on today’s stage of the Tour de France from the telly in the living room, while the neighbour’s kids are laughing and playing croquet in the garden. To me that’s Summer.
This weekend we have left Copenhagen to spend time with Mikkel’s parents in their Summer house in the countryside. It’s such a nice break every now and then. We don’t have plans. We sleep in until late and cook a lot of food.
The high temperatures have left their traces in my cooking meaning that I’ve used a lot of fresh vegetables and berries in the form of salads and tarts. Especially this asparagus tart, which we made yesterday has been very popular with me. The crust is made from whole spelt flour and the filling is made of ricotta for its richness.
(Makes a 23 x 23 cm tart)
1,5 cup whole spelt flour
75 g cold butter
1 tsp salt
500 g ricotta cheese
2 gloves of garlic
150 g spinach
Salt + pepper
Olive oil for frying
Parmesan for serving (optional)
Add butter, flour and salt to a food processor and pulse to crumbs. Add just enough cold water until the dough can form a ball. Tip out the crumbs into your tart tin and press down the base and the sides of the tin. Refrigerate while you make the filling.
Preheat the oven to 175 C/ 350 F.
Chop onions and garlic and fry in olive oil in a pan. When golden brown add the spinach. Fry until the spinach is wilted. Set aside to cool down. In the meantime mix ricotta and eggs. Add the spinach. Taste with salt and pepper.
Pour the filling into the baking tin. Garnish with asparagus on the top. Bake for 50-60 minutes until golden brown. Serve with freshly grated parmesan.