Method
Preheat oven to 220°C. Add a little oil to a frying pan and sauté onions & garlic until golden. Add Sliced asparagus and cook for 2-3 minutes. Season to taste and set aside.
In a bowl, whisk eggs with cream and milk, then add the parmigiano reggiano and season.
Brush inside a round cake tin (18–20cm) with butter. Press pastry into the tin and cut off any excess.
Place a small number of red onions and asparagus mix, ricotta cheese, ham and onto the pastry. Pour in the egg mix, sprinkle saffron evenly across the dish (it should be 3⁄4 up the side of the dish).
Cook tart in the oven for 18-20 minutes. Serve hot or at room temperature with fresh basil leaves scattered over the tart.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Preheat oven to 220°C. Add a little oil to a frying pan and sauté onions & garlic until golden. Add Sliced asparagus and cook for 2-3 minutes. Season to taste and set aside.
In a bowl, whisk eggs with cream and milk, then add the parmigiano reggiano and season.
Brush inside a round cake tin (18–20cm) with butter. Press pastry into the tin and cut off any excess.
Place a small number of red onions and asparagus mix, ricotta cheese, ham and onto the pastry. Pour in the egg mix, sprinkle saffron evenly across the dish (it should be 3⁄4 up the side of the dish).
Cook tart in the oven for 18-20 minutes. Serve hot or at room temperature with fresh basil leaves scattered over the tart.
