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


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