Spring Asparagus & Gruyère Tart with Meyer Lemon Ricotta

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Take 1 chilled pie crust or homemade pâte brisée and press it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base all over with a fork. Pop the pan into the freezer to firm up for 15 minutes. This chilling process prevents the dough from shrinking later.

   15 min

   Tip: Don't skip pricking the dough (docking)! It lets steam escape and prevents bubbles.

2. 2

   While the shell is chilling, heat 1 tbsp olive oil in a small skillet over medium heat. Add 2 large shallots and sauté until they are soft, fragrant, and lightly caramelized, about 5 to 7 minutes. Set aside to cool.

   7 min

   Tip: I adore shallots for their gentle, sweet allium bite—they're the unsung heroes of French cooking.

3. 3

   In a medium mixing bowl, whisk together 1 cup whole milk ricotta cheese, 0.75 cups Gruyère cheese (saving the rest for the top), the zest and 1 tablespoon of juice from 1 Meyer lemon, 1 tbsp fresh thyme leaves, 0.5 tsp kosher salt, and 0.25 tsp black pepper. It should be bright and creamy.

   5 min

   Tip: Meyer lemons bring that California sunshine—they are sweeter and more floral than regular lemons.

4. 4

   Remove the firm tart pan from the freezer. Crumple up a piece of parchment paper (this makes it pliable) and press it tightly against the dough. Fill it to the brim with pie weights or dried beans. This blind baking technique is non-negotiable! Bake for 15 minutes.

   15 min

   Tip: We blind bake so the crust stays shattering and crisp. Wet fillings and raw dough are a recipe for a soggy bottom.

5. 5

   Carefully remove the parchment and the hot weights. Return the tart shell to the oven for another 5 minutes, until the bottom looks pale golden and dry to the touch. Remove from the oven and let it cool for just a minute.

   5 min

   Tip: If the bottom puffs up slightly after removing the weights, gently press it down with the back of a spoon.

6. 6

   Spread the lovely Meyer lemon ricotta mixture evenly over the bottom of the warm, blind-baked shell. Scatter your cooled shallots over the cheese, then lay 1 bunch fresh spring asparagus across the tart in an elegant, even layer.

   5 min

   Tip: I like to arrange the asparagus spears alternating directions so every slice gets beautiful green tips.

7. 7

   Sprinkle the remaining 0.75 cups Gruyère cheese evenly over the asparagus. Bake for 18 to 20 minutes, or until the cheese is bubbling and beautifully bronzed, and the asparagus is tender when pierced with a knife.

   20 min

   Tip: Keep an eye on the crust edges; if they brown too quickly, shield them with a little foil.

8. 8

   Let the tart rest for 10 minutes before releasing it from the pan. The gruyère needs a moment to set. Slice into generous wedges and serve warm or at room temperature.

   10 min

   Tip: Serve alongside a sharp, mustardy green salad to cut the richness of the tart.