- Crust
- 1 cup whole wheat flour
- 1/4 cup water
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Filling
- 1 cup part-skim ricotta cheese
- 2 large eggs
- Salt and pepper
- 4 ounces spinach leaves, washed and chopped
- 1 cup chopped asparagus tips
- 2 tablespoons snipped chives
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.
- In medium bowl, whisk ricotta, eggs, salt and pepper; set aside.
- Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.
- Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.