Asparagus-Ricotta Tart with Comte Cheese

Ingredients for Asparagus-Ricotta Tart with Comte Cheese

• 1 sheet frozen puff pastry (half of 17.90g package), thawed

• 1 egg, beaten to blend

• 450g slender asparagus spears, trimmed

• 120ml whole-milk ricotta cheese

• 4 teaspoons extra-virgin olive oil, divided

• 1/8 colher de chá de sal

• 45g thinly sliced soppressata or other salami, cut into 1/2-inch pieces

• 80g grated Comté cheese (about 90g ), divided

Preheat oven to 204°C. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.

Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 40g Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 40g Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.

Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

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