Spring tart with green asparagus, peas, ricotta & spelt short crust

Celebrate the best of spring with this vibrant tart, where fresh green asparagus and sweet peas shine in a creamy ricotta-egg filling, all nestled in a wholesome spelt short crust. This recipe puts ingredients first—each element is chosen for flavour and seasonal freshness, with thoughtful seasoning to elevate the dish.

Ingredients first: spotlight on what matters

• Green asparagus: Crisp, tender, and the star of spring. Use the freshest you can find—snap off the woody ends before slicing

• Fresh or frozen peas: Sweet bursts of green that complement the asparagus

• Ricotta cheese: Adds creamy richness without overpowering the vegetables

• Eggs: Bind the filling and give it a custardy texture

• Spices: Freshly ground black pepper, piment d’Espelette for a gentle heat, and a special touch—magnolia salt, which brings floral, mineral notes.

• Spelt short crust pastry: Nutty, tender, and a little rustic, spelt flour makes a flavourful base that supports the filling beautifully.

Ingredients

For the spelt short crust pastry

• 250g spelt flour (white or wholemeal)

• 125g chilled butter, cubed

• Pinch of salt

• 1 egg yolk

• 20ml cold water (1–2 tbsp)

For the filling

• 200g green asparagus, trimmed and cut into 3–4cm pieces

• 100g peas (fresh or frozen)

• 250g ricotta cheese

• 3 large eggs

• 1/2 tsp magnolia salt (or sea salt)

• 1/2 tsp freshly ground black pepper

• 1/4 tsp piment d’Espelette

Method

1. Make the spelt short crust

• Rub the chilled butter into the spelt flour and salt until the mixture resembles breadcrumbs

• Add the egg yolk and cold water, mixing gently until a dough forms

• Shape into a disc, wrap, and chill for 30–60 minutes

2. Prepare the tart base

• Roll out the chilled dough to about 3mm thick. Line a tart tin (about 23cm), pressing the dough into the edges

• Prick the base with a fork (docking) and chill for 15 minutes

• Blind bake: cover with baking paper and weights (I like to use beans, which I can re-use for several tart bases), bake at 180°C (350°F) for 10 minutes, then remove weights and paper and bake for another 10 minutes until lightly golden

3. Prepare the filling

• Blanch asparagus and peas in boiling salted water for 2 minutes, then drain and cool

• In a bowl, whisk together ricotta, eggs, magnolia salt, black pepper, and piment d’Espelette until smooth

4. Assemble & bake

• Scatter the asparagus and peas evenly over the blind-baked tart shell

• Pour the ricotta-egg mixture over the vegetables

• Bake at 180°C (350°F) for 30–35 minutes, until the filling is just set and slightly golden

5. Cool & serve

• Let the tart cool for at least 15 minutes before slicing. Serve warm or at room temperature

Tips & ingredient substitutions

• No magnolia salt? Use a good sea salt and add a pinch of lemon zest for a floral note

• No piment d’Espelette? Substitute with a mild chili powder or a touch of smoked paprika

• Ricotta alternatives: Goat cheese or crème fraîche work well for a tangier filling

• Make ahead: The tart keeps well in the fridge for up to 2 days; reheat gently or enjoy cold

Why ingredients first?

At Cibo & Vino Cookbook Club we believe that focusing on ingredients means letting each component shine. Spelt flour gives the crust a nutty depth, asparagus and peas bring freshness, and the ricotta-egg base is a canvas for spring flavors. Seasoning with magnolia salt and piment d’Espelette adds layers of subtlety and warmth, making this tart truly special.

Enjoy the taste of spring—one slice at a time!