Asparagus-Ricotta Tart with Comte Cheese | view more Recipe

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'

Preheat oven to 400°F. 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. 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 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.