Asparagus and Parmesan Tart

Mark Boughton Photography / styling by Teresa Blackburn

adapted from Relish.com

submitted by Kathy Lindenbaum

preparation time: 25 minutes

serves 8

2 tablespoons olive oil

1 shallot finely chopped

1 pound asparagus, ends trimmed, cut into 4 inch pieces

1 14-ounce sheet of Dafour brand puff pastry, defrosted

½ cup whole milk ricotta

½ cup grated Parmigiano Reggiano cheese

¼ teaspoon sea salt

ground pepper to taste

1 large egg yolk mixed with ½ teaspoon water

Preheat oven to 450 degrees F.

Heat olive oil and sauté shallot about 1 minute. Add asparagus and cook over medium-high heat until crisp-tender, about 5 minutes.

Roll out puff pastry sheet to a 10 x 16-inch rectangle on lightly floured parchment paper. Transfer pastry with parchment paper to a baking sheet.

Spread ricotta evenly on pastry, leaving a 1-inch border around the edges.

Spoon asparagus mixture evenly over ricotta and sprinkle cheese over all. Season with salt and pepper. Brush edges of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes.

Let cool slightly and cut into 8 (4 x 5-inch pieces). Serve warm.