by Caitlin Saniga
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 cup ricotta cheese
- 1/4 cup olive oil
- zest and juice of 1 lemon
- salt and pepper, to taste
- 12 spears asparagus, rinsed and tough ends removed
- 6 basil leaves, cut chiffonade-style
Heat the oven to 400 degrees. Unfold the puff pastry on a lightly floured surface. Use a rolling pin to roll the dough into a 15″x10″ rectangle, and place on a baking sheet. Prick the dough all over with a fork. Bake for 10 minutes, or until the pastry is golden brown. Allow to cool 5 minutes.
Meanwhile, stir together the cheese, olive oil, lemon juice and lemon zest. Season with salt and pepperSet aside.
Chop the tips off the asparagus. Place them in a pan with 2 tablespoons water over medium heat. Cook about 2 minutes, or until tender-crisp. Drain any remaining water. Set aside.
Use a vegetable peeler to shave the asparagus stalks into thin ribbons. Set aside.
Assemble the tart by spreading the ricotta mixture over the pastry. Top with asparagus tips, asparagus ribbons and chopped basil. Serve at room temperature.
Makes 10-12 appetizer servings.