Savory tart with dough matta, asparagus and sheep ricotta

Prepare the dough matta by combining the flour, white wine, olive oil and salt in a bowl. Knead with your hands until you obtain a firm, sticky dough ball.

Let the dough ball rest for at least 30 minutes, well covered with a damp tea towel.

Cook the asparagus in a pan with a clove of garlic, oil and salt. Clean them and cut off the tough part, then cook the tender part in a pan with a little water.

Roll out the dough matta and use it to line a buttered baking dish. Prick the bottom with the tines of a fork.

Whisk together the sheep ricotta, robiola, thyme, pepper and a drizzle of oil to prepare the filling.

Fill the dough matta shell with the ricotta and robiola filling.

Finish with the cooked asparagus and a sprinkling of Parmigiano. Finally, add a drizzle of oil on top.

Cook in a hot fan oven at 180 degrees for 35-40 minutes, until the savory tart is nicely golden.