This colorful tart uses leftover cooked risotto for the crust, in this case risotto milanese, the classic that is infused with saffron. Any leftover risotto you have can be frozen and saved for this purpose. You can cube pancetta and roast in the oven until rendered of fat and slightly crisp, then add that to the filling of the tart. Smoked poultry such as chicken or duck is great as well.
Recipe information
Yield
makes one 10-inch tart; serves 8 as a side dish
Ingredients
Preparation
Step 1
Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Step 2
Toss the risotto with 1 cup of the Asiago cheese. Heat 3 tablespoons of the olive oil in a 10-inch ovenproof skillet or clay casserole. Line the bottom and sides of the pan or dish with the risotto mixture and press to form a solid crust. Sprinkle with 1 tablespoon thyme leaves and coat with 1/2 cup of the cheese. Bake in the oven for 15 to 18 minutes, or until golden.
Step 3
Lightly toss the asparagus in olive oil and salt, then roast on a baking sheet in the oven until slightly browned, about 15 minutes.
Step 4
Slice the leeks crosswise into 1/4-inch slices and rinse well. Heat the remaining 2 tablespoons olive oil over medium heat in a skillet and sauté the leeks until soft, about 7 minutes. Lightly salt and set aside.
Step 5
Line the baked crust with the remaining 2 tablespoons thyme leaves, the lemon zest, and sautéed leeks, and then arrange the asparagus in a starburst pattern. Lightly salt and add the pepper. Pour the eggs over the filling. Top with the remaining cheese and a fan of the thyme sprigs. Bake in the oven until the eggs are firm and the cheese has formed a golden brown crust, about 25 minutes.
Step 6
Remove from the oven and let stand for 10 to 15 minutes. Turn out by placing a cutting board over the top, then flip over to turn the tart onto the cutting board. Place a large plate over the top of the tart and flip over again so the asparagus side is on top. Cut into wedges and serve warm.
