Asparagus and Spring Onion Tart

Name: Asparagus and Spring Onion Tart
Ingredients: 1 sheet frozen puff pastry, thawed in the fridge (8 1/2 ounces); 1 Tablespoon olive oil; 8 ounces trimmed asparagus (about 12 to 14 ounces before trimming), sliced thinly on the bias into 2-inch pieces; 1½ ounces thinly sliced salami, stacked and sliced crosswise; 1 small spring onion (about a 2-inch wide bulb), white and light green parts sliced crosswise into ¼-inch slices, or 4 to 5 large scallions very thickly sliced (white parts only); Kosher salt; 1 large egg; 1 tablespoon heavy cream; 1 cup ricotta (not skim); ½ cup plus 2 to 3 tablespoons coarsely grated Parmigiano (preferably chopped in a small food processor; you will need about 3 ounces to start with); 2 to 3 teaspoons finely chopped tarragon, mint or basil, more for garnish; 1/2 teaspoon (packed) freshly grated lemon zest; Fresh black pepper; All-purpose flour for dusting

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There are a few puff pastry tarts here on The Kitchen Scout, including Easy Spanokopita Tart and Asparagus, Ham & Gruyere Tart, but there is always room for one more! This week, I was fortunate...

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Ingredients

1 sheet frozen puff pastry, thawed in the fridge (8 1/2 ounces)
1 Tablespoon olive oil
8 ounces trimmed asparagus (about 12 to 14 ounces before trimming), sliced thinly on the bias into 2-inch pieces
1½ ounces thinly sliced salami, stacked and sliced crosswise
1 small spring onion (about a 2-inch wide bulb), white and light green parts sliced crosswise into ¼-inch slices, or 4 to 5 large scallions very thickly sliced (white parts only)
Kosher salt
1 large egg
1 tablespoon heavy cream
1 cup ricotta (not skim)
½ cup plus 2 to 3 tablespoons coarsely grated Parmigiano (preferably chopped in a small food processor; you will need about 3 ounces to start with)
2 to 3 teaspoons finely chopped tarragon, mint or basil, more for garnish
1/2 teaspoon (packed) freshly grated lemon zest
Fresh black pepper
All-purpose flour for dusting