Asparagus-Ricotta Tart with Comte Cheese
A elegant savory tart featuring crisp asparagus, creamy ricotta, and nutty Comte cheese layered on flaky puff pastry. Perfect for a spring brunch or light dinner.
Ingredients
- •1 sheet frozen puff pastry
- •1 whole egg
- •1 pound slender asparagus spears
- •½ cup whole-milk ricotta cheese
- •4 teaspoons extra-virgin olive oil
- •⅛ teaspoon salt
- •1½ ounces soppressata
- •⅔ cup grated Comté cheese
Cooking Instructions
- 1.
Preheat oven to 400°F. 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, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
15 min
- 2.
Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
15 min
- 3.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
25 min
