Asparagus and Lemon Ricotta Tart - Bake with Amy

Name: Asparagus and Lemon Ricotta Tart - Bake with Amy
Ingredients: 1 sheet of frozen puff pastry, thawed; 2 bunches of asparagus (chop off woody ends); ½ cup ricotta cheese, at room temperature (125gr); 1 egg, at room temperature; ½ tsp salt; ¾ cup grated parmesan (65gr) (1/2 cup for ricotta, 1/4 cup for finishing the tart); 1 tbsp lemon juice; zest of one lemon; olive oil; extra salt and pepper

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My Asparagus and Lemon Ricotta Tart uses puff pastry as the base and is topped with creamy citrusy ricotta, blanched asparagus and parmesan.

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Ingredients

1 sheet of frozen puff pastry, thawed
2 bunches of asparagus (chop off woody ends)
½ cup ricotta cheese, at room temperature (125gr)
1 egg, at room temperature
½ tsp salt
¾ cup grated parmesan (65gr) (1/2 cup for ricotta, 1/4 cup for finishing the tart)
1 tbsp lemon juice
zest of one lemon
olive oil
extra salt and pepper