Ingredients for the asparagus and squacquerone savoury tart

180 g spelt flour
30 ml extra-virgin olive oil
500 g asparagus
2 shallots
2 potatoes
175 g squacquerone
salt and pepper

Torta salata asparagi e squaquerone — Ingredients for the asparagus and squacquerone savoury tart © Laura La Monaca

Method

For the base, combine the flour with the oil, a pinch of salt and add cold water a little at a time until the mixture is soft and smooth. Leave to rest in the fridge for about an hour.

Wash and trim the asparagus, cook in boiling water for about 6 minutes, then plunge into iced water and cut into pieces.
Finely chop the shallot, peel and dice the potatoes. Cook the shallot and potatoes in a non-stick pan, then add the asparagus at the end. Set aside a few asparagus tips for the garnish.

Brush a springform tin with oil and dust with flour.
Roll out the pastry and carefully place it in the tin. Prick the pastry with a fork and bake in a preheated oven at 180°C for about 20 minutes.

Using a food processor, blend the vegetables together with the squacquerone. Pour the filling over the pastry and bake for a further 10 minutes.
Garnish with the asparagus tips and serve warm.

Asparagus and squacquerone savoury tart