Asparagus and Parmesan Tart, from Gael
From a supplement in the Seattle Times newspaper, May 2011. I made this and Rob and I about ate the whole thing, it was so good. The photo in the paper shows the asparagus very artfully laid out--ours wasn't so fancy but still tasted great.
1 T olive oil
1 shallot finely chopped
1 lb asparagus, ends trimmed, cut into 4-5 inch pieces
1 14-ounce sheet puff pastry, defrosted if frozen
1/2 c ricotta
1/2 c grated Parmesan
1/2 t sea salt
fresh pepper to taste
1 large egg yolk mixed with 3/4 t water
Preheat oven to 450.
Heat olive oil in a saute pan. Add shallot and saute 1 minute.
Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
Roll out pastry to a 10 x 16 inch rectangle on a lightly floured sheet of parchment paper. (I used foil.) transfer pastry and paper to a baking sheet.
Spread ricotta evenly on pastry, leaving a 1-inch border. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper.
Brush edge of tart with egg and water mixture. Bake until pastry is golden brown, 20-25 minutes. Serve slightly warm. Cut into 8 pieces.
286 calories per slice.