Cherry Tomato, Asparagus, and Herbed Ricotta Tart

By Leite's Culinaria

Ingredients

One (9- to 11-oz) sheet puff pastry (rolled to a 10- by 12-inch (25- by 30-cm) rectangle)
10 1/2 ounces whole milk ricotta
1 clove garlic (crushed)
1 3/4 ounces (about 1/2 cup) Parmesan cheese (finely grated)
1 tablespoon fresh basil (finely chopped)
2 tablespoons fresh chives (finely chopped)
1 tablespoon flat-leaf parsley (finely chopped)
Zest of 1 lemon (about 1 tablespoon) (preferably organic)
5 ounces asparagus spears (woody ends trimmed)
9 ounces cherry tomatoes (halved)
1 tablespoon olive oil
1 large egg (beaten)
Sea salt and freshly ground black pepper

Prep Time30mins
Cook Time20mins
Servings6

Instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Unroll the puff pastry onto the prepared baking sheet.

Using a sharp knife, score a 3/4-inch (2 cm) border around the edge of the pastry, being careful to not cut all the way through. Prick the pastry inside the border all over with a fork. This will help to stop it from puffing up in the oven.

In a medium bowl, whisk together the ricotta, garlic, Parmesan, chopped herbs, and lemon zest, then season liberally.

Spread the ricotta mixture over the tart inside the border. Place the asparagus spears over the tart and dot around the cherry tomatoes, cut-side up. Gently press down on the tomatoes so that they sink slightly into the ricotta mixture, brush lightly with olive oil.

Brush the pastry border with the beaten egg and bake until the pastry is golden and cooked through, 20 to 30 minutes. Season with pepper and serve.