Asparagus & Gruyere Tart

Asparagus and Gruyere Tart

Serves 4

½  sheet of puff pastry, thawed
½ bunch asparagus, trimmed and cut into 2 inch pieces 
½ cup Gruyère cheese, grated
½ cup ricotta cheese
1 egg
1 Tablespoon olive oil
1 teaspoon lemon zest
Salt and pepper to taste

1. Preheat oven to 400°F and line a baking sheet with parchment paper

2. Roll out the puff pastry on the baking sheet and lightly score a border about 1 inch from the edges without cutting all the way through

3. In a bowl, mix ricotta, Gruyère, egg, lemon zest, salt, and pepper until well combined

4. Spread the cheese mixture evenly over the pastry, staying within the scored border

5. Arrange asparagus spears on top, drizzle with olive oil, and season with a little more salt and pepper

6. Bake for 20 to 25 minutes until the pastry is golden and crisp and the asparagus is tender

7. Let cool slightly before slicing and serving