ASPARAGUS RICOTTA TART WITH GRUYERE CHEESE

ASPARAGUS RICOTTA TART WITH GRUYERE CHEESE image

Yield 6 to 8 appetizer servings

Number Of Ingredients 7

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1 sheet frozen puff pastry (half of package)
1 egg, beaten
1 lb slender asparagus, trimmed
1/2 cup whole milk ricotta cheese
4 tsp olive oil
1 1/2 oz. thinly sliced soppressata cut into 1/2 inch pieces
2/3 cup grated gruyere cheese

Steps:

Preheat oven to 400. Roll out pastry on floured surface to 13x10 inch rectangle. Cut off 1/2 inch wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere. Brush border with egg, reserve remaining egg. Transfer to baking sheet and chill while preparing filling. Steam asparagus till crisp-tender, about 3 minutes. Trnasfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops. set aside. Coarsely puree remaining asparagus in food processor. Add remaining egg, ricotta, 3 tsp oil, and salt. process until thick puree forms. Transfer to bowl. Stir in salami and 1/3 cup cheese. season with pepper. Spread mixture over pastry. Sprinkle with remaining cheese. Toss asparagus tips with remaining oil and arrange over filling. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.