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Asparagus-Ricotta Tart



– 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 Real California whole-milk ricotta cheese – 4 teaspoons extra-virgin olive oil, divided – 1/8 teaspoon salt – 1 ounce thinly sliced soppressata or other salami, cut into 1-inch pieces – 2/3 cup grated Aged gouda (about 3 ounces), divided
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Preheat oven to 400F.

Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press, egg side down, onto edges of pastry to adhere, forming a 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 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 Comte cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comte 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.