White Asparagus Ricotta Tart

Make 1 tart

1 puffed pastry sheet, thawed
1/2 pound white asparagus, trimmed
1 tablespoon olive oil
1/2 cup ricotta
1/2 cup parmigianno reggiano
1 egg
Juice + zest of 1 lemon
Sea salt
Black pepper
Chives, to garnish

Preheat oven to 400F. On a floured surface, roll out puffed pastry into a 10"x16" rectangle, then transfer to a baking sheet or dish. Prick pastry with a fork. Bake for 12 minutes until puffed and lightly golden brown. Remove from oven and allow pastry to cool for 20 minutes minimum. Meanwhile, bring a large pot of salted water to a boil. Add asparagus and blanch for 3 minutes. Separately, in a medium bowl, combine cheese, egg, lemon juice, salt and pepper.

Spread the ricotta mixture on the cooled pastry, leaving a 1-inch border. Then, place asparagus stems in a row atop the ricotta. Sprinkle with salt and pepper. Brush exposed edges of pastry with olive oil. Bake 18 minutes until crust is golden brown. Garnish with green onion and lemon zest. Serve immediately.