• Cooking Time: 30-45 minutes
  • Servings: 8
  • Preparation Time:


  • 0 oz Ricotta Cheese (I think I used full fat...I'm not one to buy low fat anything. I have proof)
  • 3 large eggs
  • 3 green onions, chopped
  • A handful of Fried Morel Mushrooms (I'll talk about that in a later post)
  • 2 garlic cloves, minced
  • Zest from one lemon
  • Salt and Pepper to taste
  • 1 tablespoon Herbs de Provence
  • Asparagus Stalks, blanched until until barely tender
  • 4 cherry tomatoes, cut in half
  • 1 slice of a medium sized tomato (the orange tomato I think made a pretty contrast in color)
  • 1 partially cooked tart shell


  • Mix together the ricotta cheese, eggs, green onions, fried 'shrooms, garlic, lemon zest, herb de provence, salt and pepper
  • Pour the mixture into your partially baked tart shell. Arrange your tomatoes and asparagus on top....pushing them in a little to make sure they're nice and snug, but not drowning.
  • Bake at 375' F for about 30 - 45 minutes.
  • Serve and enjoy the beauty of not only the presentation, but the aroma and flavors that blend together so nicely.


I had received 2 lbs of morel mushrooms as a prize and was looking for something fabulous to make. This was perfect!

Categories: Appetizer  Side Dish  Vegetarian 
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