Asparagus-Ricotta Tart with Comte Cheese
Asparagus-Ricotta Tart with Comte Cheese requires around 45 minutes from start to finish. This recipe serves 6. One serving contains 378 calories, 13g of protein, and 26g of fat. If you have slender asparagus spears, salt, olive oil, and a few other ingredients on hand, you can make it.
Instructions
Roll out pastry on floured surface to 13x10-inch rectangle.
Cut off 1/2-inch-wide strip from all 4 sides.
Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border.
Brush border with egg; reserve remaining beaten egg.
Transfer to baking sheet. Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes.
Transfer to bowl of ice water to cool.
Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor.
Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms.
Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper.
Spread mixture evenly over pastry.
Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes.
Serve warm or at room temperature.
Comté cheese is a semifirm, Gruyère-style cow's-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.