Dale Doe made this for our Easter celebration and it was SO delicious!! Great as a side but would work and be yummy for an appetizer too!!! He used Gruyere cheese instead of ricotta so I would recommend that!!
Ingredients:
1 sheet frozen puff pastry (half of 17.3oz package), thawed
1 large egg
1 cup ricotta cheese
salt and pepper
1 lemon
2 scallions, chopped
1/4 cup parsley, chopped
1T fresh tarragon, chopped
12oz asparagus, trimmed, halved
1/2T olive oil
Heat oven to 425 - place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll 1/2 inch bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush 1/2 inch border of egg around pastry.
Add ricotta and 1/4 teaspoon salt and pepper to bowl with remaining egg. finely grate zest of lemon into bowl, then fold in scallions and herbs. Spread onto pastry, leaving border uncovered.
Top filling with asparagus; drizzle with oil. Bake until crust is golden brown, 18-20 min.
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