Asparagus-Ricotta Tart with Comte Cheese

From the kitchen of Carly

A golden puff pastry shell cradles creamy ricotta blended with asparagus, topped with crisp spears and salty soppressata, then finished with nutty Comté cheese. This tart strikes the perfect balance between elegant and entirely approachable for weeknight dinner.

Asparagus-Ricotta Tart with Comte Cheese

Puff pastry stretched thin becomes the canvas for a ricotta base studded with salty salami and nutty Comté, while fresh asparagus spears stand upright like a garden row. The trick is blending the asparagus stalks into the cheese mixture for body and earthiness, then reserving just the tender tips for visual drama and a clean bite. Warm or room temperature, it's elegant enough for guests but casual enough for lunch.

Prep
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Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1sheet frozen puff pastry , thawed
  • 1egg, beaten to blend
  • 1 lbslender asparagus spears, trimmed
  • 1/2 cupwhole-milk ricotta cheese
  • 4 tspextra-virgin olive oil, divided
  • 1/8 tspsalt
  • 1 1/2 ozthinly sliced soppressata or other salami, cut into 1/2-inch pieces
  • 2/3 cupgrated Comté cheese
  • 1divided

Instructions

  1. Preheat the oven to 400°F. On a floured surface, roll the puff pastry out into a 13x10-inch rectangle. Cut a 1/2-inch-wide strip from all 4 sides. Brush one side of each strip with beaten egg, then press them egg-side down along the edges of the pastry base to form a raised border. Brush the border with more beaten egg and set the remainder aside. Slide the whole thing onto a baking sheet and refrigerate it while you make the filling.

  2. Steam the asparagus just until crisp-tender, about 3 minutes, then plunge it into a bowl of ice water to stop the cooking. Drain well. Snap off the top 2 to 3 inches of each spear and set those tips aside. Coarsely puree the remaining stalks in a food processor, then add the reserved beaten egg, ricotta, 3 teaspoons of oil, and salt. Process until a thick, smooth puree forms. Scrape into a bowl and fold in the salami and 1/3 cup of the Comté, then season with pepper. Spread the mixture evenly over the pastry base, scatter the remaining 1/3 cup Comté over the top, and toss the reserved asparagus tips with the last teaspoon of oil before arranging them over the filling.

  3. Bake the tart until the filling is set, about 25 minutes. Serve warm or at room temperature.

Tips from the kitchen

  • Steam asparagus for exactly three minutes, then shock it in ice water immediately. This locks in the bright color and crisp-tender texture. Oversteaming kills both.
  • The pastry border trick works because beaten egg acts as glue. Don't skip brushing it on the strips before pressing them down, or they'll shrink away from the edges during baking.
  • Mix the ricotta filling while the pastry is still chilling. Cold pastry means you're not working against a warm, soft dough, and the filling sets faster in the oven.

Variations

  • Omit the salami and add crispy pancetta or guanciale for a deeper smoke and saltiness.
  • Swap Comté for aged Gruyère or sharp cheddar if that's what you have in the drawer. The creamy nuttiness is the goal.
  • Roast the asparagus spears instead of steaming them, toss with a little oil, and skip the ice bath. It trades crispness for caramelized depth.
  • Layer a thin spread of whole-grain mustard under the ricotta for a tangy contrast that cuts through the richness.

Make ahead and storage

Leftovers keep in the fridge for up to two days, covered. Reheat gently at 325°F for about ten minutes to warm through without drying out the pastry. Freezing is not recommended because the puff pastry texture suffers on thaw.