I am scared of just about everything.  Don't believe me?  Ok.  Fine then.  Take me out in the woods and watch me jump at spiders or any random noise.  Was that a big mean scary bear?!?!?!  NO? Just a squirrel?  Oh no I'm scared of those too!

Turn off the lights and things get pretty bad as well.  Leave me alone in the house and the alarm will be set before you can get to your car.  Even during the day.  Yep, I'm a regular old scaredy cat.  Even my oldest dog is beginning to be scared of everything.  Maybe she's taking after me...

Since I'm scared of all things under the sun (and as I'm typing this my dog is barking at something scary outside), would it surprise you that I'm absolutely fascinated with big super awesome roller coasters?  Yep.  I said it.  It all began with my crazy mother.  She took me on my first upside down roller coaster before I was even tall enough to ride.  At that moment, I was hooked.  I think we rode the mind bender about 3 times in a row.  And that's like the scariest one of all, because its old and made of wood!

My mom and I are taking a little adventure this weekend.  We are going to visit Six Flags Over Georgia and relive one of my favorite childhood memories!  I'm super excited! 

The Mindbender.  The Ninja.  THE SCREEEEEAAAAAAMMMMM MAAACHIIINNNNEEEEE!!!!!!

Of course, I have to be prepared for this adventure, which means I have to eat my veggies.  What better way to enjoy some veggies than in a cheesy ricotta tart with a homemade crust?  Oh yes.  Its yummy (unless you don't like ricotta, which is the case with my husband...more for me!).  Please make it.  Please enjoy it.  And then go scream your crazy head off on a super fun roller coaster!!!

HAPPY SUMMER!

With love, Ev

P.S. I love you, Mom!

Asparagus Tart with Ricotta

adapted from the Cook's Encyclopedia of Vegetarian Cooking by Linda Fraser

For the crust:

6 Tbs (3/4 stick or 3 oz) unsalted butter, cold

1 1/2 cups all-purpose flour

1/4 tsp salt

1/2 cup ice water

Place butter, flour, and salt in a food processor and pulse 10 times, or until the mixture looks like a coarse meal.  (This can be done by hand, but I prefer a food processor.)

Add a little ice water, a couple teaspoons at a time, and pulse a few times after each addition.  I started with 4 teaspoonfuls and ended up adding 10.  You know the dough is ready when you squeeze it between your fingers and it sticks together nicely.  Here are two pictures to show you too dry and just right:

Too dry (above)

Just right (below)

Form the dough into a flattened ball, cover with plastic wrap, and refrigerate for at least one hour.  When ready, place the dough on a lightly floured surface and roll out to the desired shape.  I used a 9" tart pan.  Place the rolled out dough into the tart pan and press all the way around.

Use your roller to cut off the excess edges.

Poke holes into the dough with a fork and bake at 400 degrees fahrenheit for 8-10 minutes, until the crust is firm but still pale.

For the filling:

8 ounces asparagus

2 eggs, beaten

1 cup ricotta cheese

2 Tbs plain yogurt

6 Tbs grated parmesan cheese

salt and freshly ground pepper

Reduce the oven temperature to 350 degrees fahrenheit.

Trim the asparagus if necessary.  Cut 2 inches from the tops and chop the remaining stalks into 1-inch pieces.  Bring a pan of water to a boil.  Add the asparagus stalks, the the tip, to the boiling water.  Simmer for 4-5 minutes.  Drain and place asparagus in an icewater bath to stop the cooking process.

Beat together the eggs, ricotta, yogurt, and parmesan.  Season, stir in the drained asparagus (except for the tips), and pour into the pastry shell. Place the tips on top.

Bake for 35-40 minutes, until golden.  Serve warm or cold.