Photo by julie_chicago
julie_chicago's Notes:
Expand1 cup whole wheat flour Ask a question about this ingredient
1/2 cup all-purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 tablespoon chopped fresh rosemary Ask a question about this ingredient
1/2 cup unsalted butter, cut into small cubes and chilled Ask a question about this ingredient
1/4 to 1/2 cup ice water Ask a question about this ingredient
To make the tart shell: Preheat oven to 400 degrees F. In a food processor, pulse the flours, salt and rosemary to combine. Add the cold, diced butter and pulse until you have a coarse mixture roughly the size of small peas. Sprinkle ¼ c. of the ice water over the flour mixture, then pulse again, adding additional water as needed until the dough just starts to come together. It should still look scraggly and a little sandy at this point. You don’t want to get it so wet that it forms a ball in the food processor.
Ask a question about this stepTurn the dough out onto a lightly floured surface, pressing and kneading it together and forming it into a disk. Roll into a 12 or 13 inch circle, about 1/8 inch thick, with a floured rolling pin, keeping the dough moving on your floured surface so it does not stick. Drape the dough over your rolling pin and transfer it into a 9 or 10-inch fluted tart pan with a removable bottom. Press the dough into the sides of the pan and trim any excess dough hanging over the edges. You can use these extra pieces to patch any holes. Prick the dough all over with a fork and freeze for 20 minutes.
Ask a question about this stepBake for 20 minutes or until shell is just beginning to color.
Ask a question about this step1 tablespoon extra virgin olive oil (divided) Ask a question about this ingredient
1 pound asparagus, trimmed and cut into 2-inch lengths Ask a question about this ingredient
Satl and freshly ground black pepper to taste Ask a question about this ingredient
8 ounces cremini or button mushrooms, sliced Ask a question about this ingredient
8 ounces Portobello mushrooms, sliced and cut into 2-inch lengths Ask a question about this ingredient
2 scallions, thinly sliced Ask a question about this ingredient
1 1/2 teaspoon fresh thyme leaves Ask a question about this ingredient
1 1/2 cup ricotta cheese (lowfat or regular) Ask a question about this ingredient
1/2 cup crumbled feta cheese Ask a question about this ingredient
1 large egg, lightly beaten Ask a question about this ingredient
While tart shell bakes, prepare filling: Heat half the oil in a large skillet over medium-high heat. Add asparagus and cook 3-4 minutes, or until soft. Season with salt and pepper and transfer to a bowl. Add remaining oil and the mushrooms to the skillet and cook for 5 minutes, or until the mushrooms are soft. Season with salt and pepper. Add the scallions and cook for 2-3 minutes. Add the mushroom mixture and fresh thyme to the asparagus and stir gently to combine.
Ask a question about this stepIn another bowl, combine the ricotta and feta. Season with pepper and just a pinch of salt if desired (because the feta is salty). Stir in the egg. Spread the cheese mixture inside the tart shell. Spread the vegetables over the cheese. Bake (still at 400 F) for 25-30 minutes, or until the cheese is slightly puffed. Rest for about 10 minutes on a cooling rack and serve.
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