Having wanted to try a savory “pie” for quite some time now, I decided that the aging asparagus in my fridge was the perfect excuse. I found this recipe at the foodnetwork.com. The recipe was supposed to be asparagus and tomato; however, the diced tomato I bought from New Seasons did not appear very diced when I opened the can. Instead I turned it into asparagus and spinach.
- 1 (9-inch) pie crust
- 1/4 lb. bacon, chopped
- 1 medium onion, chopped
- 1 bunch fresh asparagus tips
- 1 lb. fresh spinach, stems removed
- 1/2 c. ricotta cheese
- 1/4 c. milk
- 2 eggs, lightly beaten
- 1 T. chopped fresh parsley leaves
- 1 (14.5-ounce) can diced tomatoes, drained well
- 1/2 tsp. salt, plus more for seasoning
- 1/4 tsp. freshly ground black pepper, plus more for seasoning
- 1 1/2 T. chopped fresh basil leaves
- 1 tsp. champagne balsamic vinegar
Note: to make vegetarian, omit the bacon.
- Preheat oven to 375 degrees F.
- Prepare the pie crust (do not bake).
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes. Remove and set aside. Add the spinach and cook until the spinach shrinks. Remove from pan and squeeze all excess water from the spinach.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, salt, and pepper. Add asparagus and onion mixture and combine well.
- Sprinkle bacon onto the bottom of the pie crust. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 50 to 55 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
- In a small bowl, toss diced tomatoes with the basil and balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for the pie.
I sprinkled parmesan cheese on top before baking (because who doesn’t like a little parmesan cheese on their savory pie?). I found that I needed to bake this longer than what the directions called for (40 to 45 minutes). I didn’t think the pie needed a tomato and basil garnish. Sis said it reminded her of ketchup. You’re fine to skip the garnish. There’s enough flavor packed into the pie where it can stand alone.