This asparagus ricotta tart has it all: a buttery, flaky crust, a cheesy herb filling, and a topping of fresh asparagus. It is an excellent brunch or appetizer option.
Ingredients:
1 pound fresh asparagus, trimmed to 8-inch lengths
1 cup full fat ricotta cheese
1 large egg
1/4 cup freshly grated asiago cheese
1 1/2 tablespoons italian seasoning
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 sheet refrigerated puff pastry
1 tablespoon olive oil
Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Bring a large pot of water to a boil over high heat. Reduce heat to medium and add asparagus. Cook until slightly softened, 2 to 3 minutes. Remove asparagus from the pot and immediately dunk them in cold water. Drain; blot asparagus dry with a paper towel.
Crack egg into a small bowl and beat lightly. Measure out about 1 tablespoon beaten egg and set aside to use for egg wash. To the bowl with remaining egg, add ricotta, Asiago cheese, Italian seasoning, salt, and pepper and whisk until thoroughly combined.
Roll puff pastry out on a lightly floured surface into a large rectangle, about 10x15 inches, and place onto the prepared baking sheet. Dip a pastry brush into remaining beaten egg, and brush a 1-inch border around the edges of pastry.
Add ricotta filling to center of the puff pastry and smooth into an even layer, leaving a 1-inch border on all sides. Arrange asparagus over filling. Drizzle asparagus with olive oil and season with salt and pepper, if desired.
Bake tart in the preheated oven until puff pastry is puffed and browned on the edges, 25 to 30 minutes. Cool tart for a few minutes, then cut into 8 squares. Serve slightly warm or at room temperature.
