Asparagus-Ricotta Tart with Comte Cheese
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 1 egg, beaten to blend 1 pound slender asparagus spears, trimmed 1/2 cup whole-milk ricotta cheese 4 teaspoons extra-virgin olive oil, divided 1/8 teaspoon salt 1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces 2/3 cup grated Comté cheese (about 3 ounces), divided
There's Pure Asparagus Flavor
In Each Bite Of This Elegant Tart.
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