PARMESAN AND ASPARAGUS TART

Parmesan and Asparagus Tart image

Provided by @MakeItYours

Number Of Ingredients 11

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1 sheet frozen puff pastry, thawed
3/4 lb. asparagus, ends trimmed
2 teaspoons olive oil, plus more for brushing
1/2 teaspoon Kosher salt
Fresh ground black pepper
1/2 cup whole milk ricotta cheese
3/4 cup shredded Parmigiano-Reggiano cheese, divided
1 egg
1/2 teaspoon Kosher salt
Zest of 1/2 lemon
1 Tablespoon lemon juice (from about 1/2 a lemon)

Steps:

Preheat the oven to 400 degrees. Carefully unroll the puff pastry onto a lightly floured piece of parchment paper and roll it out with a floured rolling pin to about a 10 inch by 16 inch rectangle. Poke the pastry all over with a fork. Transfer the parchment to a baking sheet and bake the pastry for about 12 minutes, or until lightly golden and puffed.
Meanwhile, bring a large skillet of water to a boil. Add the asparagus and cook 2-4 minutes, or until they are bright green and have just a little bit of crispness left. Remove the asparagus to a plate and toss with the olive oil, ½ teaspoon Kosher salt, and a generous sprinkling of black pepper. Set aside.
Whisk together the ricotta, ½ cup Parmigiano-Reggiano, egg, ½ teaspoon Kosher salt, lemon zest, and lemon juice. Once the puff pastry has cooled slightly, spread the ricotta mixture evenly over the top, leaving a 1 inch border all the way around. Layer the asparagus stems evenly over the ricotta. Brush the exposed crust with olive oil. Return to the oven and bake for another 15-20 minutes, or until asparagus is tender and crust is golden brown. Sprinkle with remaining Parmigiano-Reggiano and serve.