Asparagus-Ricotta Tart
Asparagus-Ricotta Tart with flaky pastry and creamy ricotta. Light, fresh and elegant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realcaliforniamilk.com.
Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Steamer basket
- Pepper mill
- Oven
- Baking sheet
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
Ingredients
- 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 Real California whole-milk ricotta cheese
- 4 teaspoons extra-virgin olive oil, divided
- 1/8 teaspoon salt
- 1 ounce thinly sliced soppressata or other salami, cut into 1-inch pieces
- 2/3 cup grated Aged gouda (about 3 ounces), divided
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