Ingredients
Array
(
[0] => Array
(
[b07bf232-6e1e-1694-4576-403d8f94287f] => Array
(
[title] => pastry dough, puff, sheets, rtb, fzn
[ingredientid] => 23391
[ingredientuuid] => b07bf232-6e1e-1694-4576-403d8f94287f
[quantity] => 1.00
[measure] => each
[title_custom] => sheet frozen puff pastry (half of 17.3-ounce package),
[componentid] => 0
[method] => thawed
)
[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 1.00
[measure] => each
[title_custom] => egg,
[componentid] => 0
[method] => beaten to blend
)
[67ca4252-f3dd-a8a4-05fb-5a5ac7c9ee76] => Array
(
[title] => asparagus, fresh, spears, fda
[ingredientid] => 353
[ingredientuuid] => 67ca4252-f3dd-a8a4-05fb-5a5ac7c9ee76
[quantity] => 1.00
[measure] => pound
[title_custom] => slender asparagus spears,
[componentid] => 0
[method] => trimmed
)
[898acc27-89c8-8414-0942-61b185ac6681] => Array
(
[title] => cheese, ricotta, whole milk
[ingredientid] => 7527
[ingredientuuid] => 898acc27-89c8-8414-0942-61b185ac6681
[quantity] => 0.50
[measure] => cup
[title_custom] => whole-milk ricotta cheese
[componentid] => 0
[method] =>
)
[ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
(
[title] => oil, olive, extra virgin
[ingredientid] => 22450
[ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
[quantity] => 4.00
[measure] => teaspoons
[title_custom] => extra-virgin olive oil,
[componentid] => 0
[method] => divided
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.13
[measure] => teaspoon
[title_custom] => salt
[componentid] => 0
[method] =>
)
[bc667ac5-4bc0-a264-35f2-960d4f3a775d] => Array
(
[title] => "salami, italian, pork & beef, dry, sliced, 50% less na"
[ingredientid] => 38037
[ingredientuuid] => bc667ac5-4bc0-a264-35f2-960d4f3a775d
[quantity] => 1.50
[measure] => ounces
[title_custom] => soppressata or other salami,
[componentid] => 0
[method] => thinly sliced, cut into 1/2-inch pieces
)
[a5cbc8be-2559-8e54-e919-f083f0837c76] => Array
(
[title] => cheese, gruyere, shredded
[ingredientid] => 7282
[ingredientuuid] => a5cbc8be-2559-8e54-e919-f083f0837c76
[quantity] => 0.66
[measure] => cup
[title_custom] => Comte cheese (about 3 ounces)
[componentid] => 0
[method] => grated, divided
)
)
)
-
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 tsp salt
-
1 1/2 ounces soppressata or other salami, thinly sliced, cut into 1/2-inch pieces
-
2/3 cup Comte cheese (about 3 ounces) grated, divided
Recipe Method
1. Preheat oven to 400 degrees
Fahrenheit.
Roll out pastry on floured surface to 13x10-inch rectangle.
2. 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.
3. Steam asparagus just crisp-tender, about 3 minutes.
4. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside.
5. 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.
6. Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
Market tip/
Comte cheese is a semi-firm, Gruyere-style cow’s milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.