Spring Crostata with Asparagus, Spring Onions and Crucolo Cheese
This rustic tart celebrates the best of spring—asparagus and thinly sliced spring onions atop a luscious cheesy filling surrounded by buttery melt-in-your-mouth crust. Serve as an elegant addition to a brunch buffet or as a simple meal alongside lightly dressed greens.
The crust and filling also make a wonderful base for other seasonal produce—try substituting rounds of zucchini or cherry tomatoes in the summer, cubes of butternut squash in the fall and thinly-sliced potatoes and sautéed kale as the months grow colder.
Recipe by Asha Loupy
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 15 minutes
- 1 cup all-purpose flour
- 1/2 cup Caputo Semolina Flour
- 3/4 teaspoon sea salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, cold and cut into cubes
- 4–6 tablespoons ice water
- 1/2 cup crème fraîche
- 1 large egg
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground Black Tellicherry Peppercorns
- 6 ounces Crucolo, Tavoliere or fresh asiago cheese, grated (about 1 1/2 cups)
- One ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)
- 2 spring onions, whites and tender greens only, thinly sliced
- One pound medium-sized asparagus, trimmed
To make the dough, combine the flour, semolina flour and salt in a food processor and pulse to mix. Add the cold butter and pulse until the mixture looks like coarse sand. With the motor running, add 4 tablespoons of ice water in a steady stream and pulse until a dough forms, adding more water a tablespoon at a time if needed.
Turn the dough out onto a lightly floured surface and form into a rectangle. Wrap in plastic wrap and refrigerate the dough for at least an hour.
A half hour before you are ready to make the crostata, preheat the oven to 450°F. Line a 13x9x1-inch quarter sheet pan with parchment paper and set aside.
To prepare the filling, whisk the crème fraîche, egg, salt and pepper together in a medium bowl. Add the grated cheeses and stir to combine. Set aside.
Unwrap the chilled dough, place on a lightly floured surface and roll into a 16x12-inch rectangle. Carefully transfer the dough onto to your reserved parchment-lined baking sheet, leaving about 1 1/2-2 inches hanging over the edge of the pan.
Spread the reserved crème fraîche and cheese mixture in an even layer over the crust and top with sliced spring onions. Arrange asparagus in a single layer, trimming if necessary to fit in the pan. Gently fold the edges of the dough over the asparagus.
Bake until crust is golden brown and asparagus is tender, about 40–45 minutes. Let cool for 5–10 minutes before serving. Serve warm or at room temperature.