Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Asparagus, Shallot, and Spinach Torte




Source of Recipe


The South Beach Diet™ Newsletter


List of Ingredients




Filling:
1 cup part-skim ricotta cheese
2 large eggs
Salt and pepper
4 oz spinach leaves, washed and chopped
1 cup chopped asparagus tips
2 Tbsp snipped chives
2 Tbsp grated Parmesan cheese

Crust:
1 cup whole-wheat flour
1/4 cup water
3 Tbsp olive oil
1/4 tsp salt


Recipe



Preheat oven to 350°F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.

In medium bowl, whisk ricotta, eggs, salt, and pepper; set aside.

Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.

Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.