If desired, use whole-wheat flour dough to increase the fiber content. The recipe serves 4 people as a main course or 6 people as a starter. This recipe is from Braimbridge & Jankovich’s book Healthy Eating for Your Bowel.
Ingredients
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250 grams of shortcrust pastry
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4 medium red onions, quartered and then sliced
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2 cloves garlic, thinly sliced
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1 heaped tablespoon finely chopped thyme
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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200 grams thin green asparagus, cleaned
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125 grams ricotta
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salt and freshly ground black pepper
Preparation
Roll out the dough into a 3 mm thick sheet and use it to line a 24 cm pie dish. Press the dough well into the edges of the mold and cut the overhanging dough so that it protrudes slightly above the edge of the mold. Place the mold in the fridge for about 15 minutes.
Preheat the oven to 180°C.
Saute the onion, garlic and thyme in the olive oil for about 20 minutes until the onion is slightly caramelised. Add the balsamic vinegar and cook until the liquid is absorbed.
Cook the asparagus in boiling salted water for a few minutes. Run them under the cold tap and pat them dry with kitchen paper.
Prick the dough at regular intervals with a fork and blind bake the pie crust for 15 minutes. As soon as the bottom is golden brown, take the mold out of the oven and switch the oven temperature to 200 °C. Spread the onion mixture evenly over the dough base.
Cut the asparagus to size so that they fit into the pie crust like the spokes of a wheel. Divide the ricotta evenly over the asparagus. Sprinkle with some salt and pepper and return the cake to the oven for another 5-10 minutes to allow the ricotta to color slightly. Be careful not to burn the edge of the cake. Turn the oven down a little if it’s too hot.
Serve the cake warm.
Number of persons
4
Sources):
| Energy |
294 kcal |
|---|
