Bell Pepper and Asparagus Tart | RICARDO

Ingredients

• 8 oz (225 g) store-bought puff pastry, thawed
• 1/2 cup (125 ml) ricotta cheese
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• 2 bell peppers (red and yellow), seeded and thinly sliced
• 3 tablespoons (45 ml) olive oil
• 4 asparagus spears, peeled into ribbons using a vegetable peeler
• Fleur de sel
• Pepper