Asparagus-Ricotta Tart with Comte Cheese

Asparagus-Ricotta Tart with Comte Cheese
Photo by Coral von Zumwalt


  • 4 teaspoons extra-virgin olive oil
  • 1 egg
  • 1/8 teaspoon salt
  • 1 ½ ounces soppressata or other salami
  • 1 pound slender asparagus spears
  • 1 frozen puff pastry
  • 2/3 cup grated Comté cheese
  • + 1 more ingredients
    • ½ cup whole-milk ricotta cheese

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 ...

View full recipe at Epicurious


Best Wine Deals

See More Deals

Snooth Media Network