Asparagus Tart

Ingredients

  • 2 sheets puff pastry, thawed according to package directions (There are two sheets in one package. You can find puff pastry in the freezer section, usually near the pies.)
  • 1 large egg, beaten, for crust
  • 1 large egg, for filling
  • 3/4 cup ricotta cheese
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 bunch asparagus, trimmed

Directions

  1. Adjust an oven rack to the lower position and hear oven to 375 degrees. Unfold each pastry sheet one at a time and, using a rolling pin, roll each pastry slightly to smooth out the seams and increase the size.
  2. Lay each pastry sheet onto a baking sheet lined with parchment paper. Brush each pastry with the beaten egg. Fold the edges on opposite sites of the tart over by about 1/2 inch and brush with beaten egg. Repeat with remaining two edges and brush with egg. Fold the first two sides over once more and brush with beaten egg. Use a paring knife to cut through the folded edges and corners. (See photos below) Prick the inside of the tart shell repeatedly with a fork. Bake until light golden brown, about 15 minutes. Remove from the oven and let cool slightly on a wire rack. (If the middle of the pastry has puffed up at all during cooking, push it back down. It's easier to do this before it cools.)
  3. Turn oven down to 350 degrees. In a medium bowl, beat together egg, ricotta, cream, milk, salt and pepper. Pour half of the mixture into each baked tart. Lay half the asparagus on top of the ricotta mixture in each tart. Bake another 15-20 minutes or until golden and set. Serve hot or cold.
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