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Savory Pies

Savory Asparagus and Artichoke Tart

The Savory Asparagus and Artichoke Tart is perfect if you're looking for an easy and quick recipe, ideal as an appetizer or for aperitivo. With just a few ingredients and plenty of flavor, this spring dish is sure to please.
Recipe Savory Asparagus and Artichoke Tart
  • Difficulty Medium
  • Preparation 20 minutes
  • Cooking 40 minutes
  • Servings for Serves 4

Savory Tart Recipes are the ultimate solution for last-minute dinners: easy, quick, and versatile, they can be prepared in any season with the ingredients that nature—or your refrigerator—offers, starting simply with a sheet of Puff Pastry. The Asparagus and Artichoke Savory Tart, for example, is perfect for spring when asparagus begins to appear in small green bunches in the produce section.

Unlike a classic Artichoke Savory Tart, the Vegetable Tart we’re making today includes additional ingredients: asparagus, leeks, as well as thyme and oregano, all combining to make this Easy and Quick Recipe truly flavorful. So, if you’re looking for dinner inspiration, gather the few necessary ingredients and head to the kitchen. And don’t forget the ricotta: paired with Parmesan, it forms the base of the tart, enriching its flavor and keeping it moist.

If you’re looking for other Quick Savory Tarts, try the Pumpkin, Amaretti and Emmentaler Tart, the Asparagus and Parmesan Tart, or the Tomato and Goat Cheese Tart, simple and tasty.

Ingredients for Serves 4

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Method

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  1. To prepare the Asparagus and Artichoke Savory Pie, start by washing the asparagus and trimming the tough, woody ends of the stems.
  2. Next, boil the asparagus in a wide pan filled with salted water for about 10 minutes, or until they are tender. Ensure the pan is large enough to lay the asparagus flat for even cooking.
  3. Meanwhile, thinly slice the artichoke hearts and cut the leek into 2 cm (approximately 0.8 inch) chunks.
  4. Transfer the sliced artichokes and leeks into a pan with some oil and a clove of garlic. Sauté them for about 20 minutes, until the leeks become tender. Season with salt and set aside.
  5. Once all the vegetables are cooked and slightly cooled, mix the ricotta cheese with grated cheese and season with a pinch of salt for flavor.
  6. Roll out the puff pastry and spread a uniform layer of the ricotta mixture, leaving about 2 cm (approximately 0.8 inch) from the edge.
  7. Distribute all the vegetables evenly over the ricotta layer, sprinkle with aromatic herbs, and gently fold the edges inward.
  8. Bake the Asparagus and Artichoke Savory Pie at 200°C (approximately 392°F) for 20-25 minutes, just long enough for the pastry to become golden and crispy.
  9. Your Asparagus and Artichoke Savory Pie is ready to be enjoyed! Finally, remember to download our App with exclusive content and fewer ads!
    Savory Pie Asparagus Artichokes

Variations and Alternatives

Like all savory pie recipes, this one allows for many customizations: if you are not fond of artichokes, you can replace them with slices of boiled potatoes. You will achieve a different, yet still delicious savory pie.

Tips

We recommend preparing the vegetables a bit in advance so that they are not hot when you add them to the savory pie.

Storage

The Asparagus and Artichoke Savory Pie can be kept at room temperature for up to one day. However, if stored in the refrigerator, it can last for a couple of days.

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