Asparagus, Shallot and Spinach Torte Recipe -
Asparagus, Shallot and Spinach Torte Recipe

Asparagus, Shallot and Spinach Torte

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"This savory Phase Two & Three pie is filled with the bright green flavors of spring. It makes a lovely light supper when served with a green salad. Don't fret about rolling out the crust it's easily pressed right into the pan."

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Original recipe makes 8 servings Change Servings


  1. Preheat oven to 350 degrees 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.
  2. In medium bowl, whisk ricotta, eggs, salt and pepper; set aside.
  3. 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.
  4. 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.
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Reviews More Reviews

Jun 30, 2006

This recipe is easily adapted to what veggies you have in your frigde. I often use broccoli, onions, red peppers, tomatoes -- whatever flavors are in the fridge and go well together. It's really easy to make. The Parmesan cheese on top gives it a nice touch.

Jan 08, 2008

Lovely filling. Bland wheat crust.


4 Ratings

Jul 28, 2006

I just finished this recipe, and wondered, "where are the Shallots"????

Jun 17, 2007

Love this recipe! I added a jar of artichoke hearts and don't forget the 1/2 cup chopped shallot's (not listed in the recipe). I also minced up some garlic and mixed it with 1 tblsp. of olive oil and added it to the wheat crust to give it a little flavor. The recipe turned out great, tasted delicious and it's healthy too!


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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