# What You Need:
→ Pastry
01 - 1 sheet ready-rolled puff pastry, thawed if frozen (about 9 oz)
→ Ricotta filling
02 - 1 cup ricotta cheese (about 8.8 oz)
03 - 1/4 cup crème fraîche or sour cream (about 2.1 oz)
04 - 1/4 cup grated Parmesan (about 0.9 oz)
05 - 1 large egg
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 1 small garlic clove, finely grated
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12 to 15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional)
# Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared sheet and, using a sharp knife, score a 1/2-inch border around the edge without cutting through; dock the center all over with a fork.
03 - In a mixing bowl, whisk together ricotta, crème fraîche (or sour cream), grated Parmesan, the egg, lemon zest and juice, grated garlic, salt, and black pepper until smooth and homogenous.
04 - Spread the ricotta mixture evenly over the pastry, staying inside the scored border to create a raised edge.
05 - Lay the trimmed asparagus spears atop the ricotta; trim or halve spears lengthwise as needed for even coverage.
06 - Drizzle the asparagus with olive oil and finish with a few grinds of black pepper.
07 - Bake in the preheated oven for 25 to 30 minutes, until the pastry is golden and puffed and the asparagus is just tender.
08 - Allow the tart to rest for 5 minutes, garnish with chopped chives or parsley if desired, then slice and serve warm or at room temperature.
