1 lb Asparagus, ends trimmed, cut into 4- to 5-inch pieces
1 pkg fresh mushrooms, coursely chopped
1 (14 oz) sheet puff pastry, defrosted
1/2 cup whole milk ricotta
1/2 cup grated Parmigiano Reggiano cheese
1/2 tsp sea salt
Freshly ground black pepper
1 large egg yolk mixed with 1/2 tsp water
Preheat oven to 450F
Heat olive oil in saute pan. Add shallot and mushrooms and saute 1 min. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 min. Remove from heat.
Roll out pastry to a 10 x 16-inch rectangle on lightly floured parchment paper. Transfer pastry and paper to a baking sheet. Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese all over. Sprinkle with salt and pepper.
Brush edge of pastry with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve. Cut into 8 pieces.
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