Asparagus Ricotta Tart with Comte Cheese

Ingredients

• 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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag