Gruyere Tart with Mushrooms and Asparagus | Frontier Co-op

Ingredients

• 1/2 puff pastry, thawed
• 1 large egg
• 1 teaspoon water
• 1 teaspoon Frontier Co-op® Parsley Leaf Flakes
• 1/2 cup whole milk ricotta
• 1/4 teaspoon Frontier Co-op® Sea Salt
• 1/4 teaspoon Frontier Co-op® Black Pepper
• 1 tablespoon olive oil
• 1 small shallot, minced
• 6 ounces button mushrooms, sliced
• 3/4-pound asparagus, sliced
• 1 ounce gruyere cheese, shredded