Ricotta and Goat Cheese Asparagus Tart

http://cakebatterandbowl.com

Ingredients:

Tart Crust:

1 15-ounce can chickpeas, rinsed and drained

1/2 cup whole wheat flour

2 tablespoons olive oil

1/2 teaspoon finely grated lemon zest

1/2 teaspoon salt

Tart Filling:

15 ounces ricotta cheese

8 ounces goat cheese

1 large egg

1/2 teaspoon finely grated lemon zest

1/2 teaspoon salt

10 ounces thinly sliced asparagus

Directions:

Heat oven to 350˚F. Lightly grease a 10-inch tart pan with removable bottom. Pulse chickpeas, flour, olive oil, lemon zest, and salt in a food processor until soft dough forms. Spread dough evenly over the greased tart pan. Bake the crust for 20 minutes at 350˚F or until light golden brown.

Meanwhile, mix ricotta cheese, goat cheese, egg, lemon zest, and salt in a large bowl until smooth. Stir in asparagus and spread mixture evenly into partially baked crust. Bake an additional 45 minutes at 350˚F or until filling is set. Cool for 10 minutes, remove from pan, and cut into wedges. Makes 8 servings.