Asparagus and Spring Onion Tart | The Kitchen Scout

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