# Components:
→ Pastry
01 - 1 sheet ready-rolled puff pastry (about 8.8 oz), thawed if frozen
→ Ricotta filling
02 - 1 cup whole-milk ricotta cheese
03 - 1/4 cup crème fraîche or sour cream
04 - 1/4 cup finely grated Parmesan cheese
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 fine salt
10 - 1/4 teaspoon freshly ground black pepper
→ Topping
11 - 12 to 15 thin asparagus spears, woody ends trimmed
12 - 1 tablespoon extra-virgin olive oil
13 - Freshly ground black pepper, to taste
14 - 1 tablespoon chopped fresh chives or parsley (optional, for garnish)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Unroll the puff pastry onto the prepared sheet. Using a sharp knife, lightly score a 1/2-inch border around the edge without cutting through; dock the center with a fork to prevent excessive rising.
03 - In a mixing bowl, whisk together ricotta, crème fraîche, grated Parmesan, egg, lemon zest, lemon juice, grated garlic, salt, and black pepper until smooth and homogenous.
04 - Spread the ricotta mixture evenly over the pastry, keeping the filling inside the scored border.
05 - Place the trimmed asparagus spears atop the ricotta in a single layer; trim or halve spears lengthwise if needed to achieve even coverage.
06 - Drizzle the asparagus with olive oil and finish with a few twists of freshly ground black pepper.
07 - Bake for 25 to 30 minutes, until the pastry is puffed and golden and the asparagus is just tender.
08 - Allow the tart to cool for about 5 minutes on the sheet, garnish with chopped chives or parsley if desired, then slice and serve warm or at room temperature.
