Savory asparagus tart

• 300 g of spelt flour (you can replace it with any flour)
• 135 of butter
• 2 small eggs (or one and a half)
• a spoonful of dry white wine
• salt

INGREDIENTS (for the filling)

• 500 g of ricotta
• 80 g of spicy provola cheese (you can replace it with whatever you prefer)
• 80 g of parmesan cheese
• 5 eggs
• salt
• pepper optional
• 2 bunches of asparagus

• Prepare the shell by adding the ingredients to the mixer or knead by hand, but only for a short time. Wrap the dough in cling film and let it rest in the refrigerator for at least an hour (you can prepare it the day before).
• After cleaning the asparagus, cook them for a few minutes in salted water and cool them with water and ice to keep the colour alive.
• Roll out the dough and line the buttered and floured pan.
• If you want to decorate the cake with asparagus tips, I recommend taking the measurements now by doing a test in the pan, because then the rest of the asparagus must be cut into pieces and blended.
• Bake the salted shell for 10 minutes at 180° with a sheet of baking paper and the ceramic balls (or legumes, blind baking) inside.
• Prepare the filling by placing all the ingredients (grated hard cheeses) in a large bowl, including the blended asparagus.
• Mix well and season with salt.
• Fill the shell, after removing the baking paper and the balls, with the filling and cook at 180° for 15 minutes.
• Remove from the oven for a moment and add the asparagus tips and continue cooking for at least another 10 minutes (adjust according to your oven).
• By adding the asparagus towards the end (they are already cooked) you will be able to maintain a nice color and consistency.
• Remove from the oven and let cool before slicing.