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Easy Recipe for Asparagus Tart

Savory Spring Tart

Savory Spring Tart

From Bon Appétit

Easy Recipe for Asparagus Tart

Ingredients

  1. 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
    1 egg, beaten to blend
    1 pound slender asparagus spears, trimmed
    1/2 cup whole-milk ricotta cheese
    4 teaspoons extra-virgin olive oil, divided
    1/8 teaspoon salt
    1-1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
    2/3 cup grated Comté or gruyere cheese (about 3 ounces), divided

Directions

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

Serves 6 to 8 as an appetizer or 4 as a main course.

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