Asparagus-Ricotta Tart with Comte Cheese

Ingredients for Asparagus-Ricotta Tart with Comte Cheese

• 1 sheet frozen puff pastry (half of 17.90g package), thawed

• 1 egg, beaten to blend

• 450g slender asparagus spears, trimmed

• 120ml whole-milk ricotta cheese

• 4 teaspoons extra-virgin olive oil, divided

• 1/8 teaspoons salt

• 45g thinly sliced soppressata or other salami, cut into 1/2-inch pieces

• 80g grated Comté cheese (about 90g ), divided

How to make Asparagus-Ricotta Tart with Comte Cheese

Preheat oven to 204°C. 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.

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 40g Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 40g Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.

Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.