Asparagus-Ricotta Tart with Comte Cheese
There’s pure asparagus flavor in each bite of this elegant tart. Comté cheese is a semifirm, Gruyère-style cow’s-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.
Author: Molly Stevens
Serves: Makes 6 to 8 appetizer or 4 main-course servings
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 egg, beaten to blend
- 1 pound slender asparagus spears, trimmed
- ½ cup whole-milk ricotta cheese
- 4 teaspoons extra-virgin olive oil, divided
- ⅛ teaspoon salt
- 1½ ounces thinly sliced soppressata or other salami, cut into ½-inch pieces
- ⅔ cup grated Comté cheese (about 3 ounces), divided
- Preheat oven to 400°F. Roll out pastry on floured surface to 13×10-inch rectangle. Cut off ½-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. Drain. 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 ⅓ cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining ⅓ 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.