Asparagus Tart with Nutmeg
I developed this recipe as I needed a vegetable side for brunch and I wanted to use spring asparagus. This is now a mainstay for spring breakfasts...easy and yummy.
1/2 package puff pastry, thawed
1 bunch of asparagus, washed, ends trimmed
1 pint ricotta cheese
1 cup parmesan cheese, grated
3 eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Nutmeg
Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
Roll out the puff pastry sheet on a lightly floured surface to make a large rectangle just smaller than a half sheet pan. Place on prepared pan.
Create a border by scoring with a knife, an inch from the edges. Dock the dough by poking holes with a fork in the center area.
In a mixing bowl combine the ricotta and parmesan cheeses, eggs, salt, black pepper and Nutmeg. Spread the mixture evenly onto the dough and top with asparagus.
Bake for 25 minutes or until pastry is golden brown and asparagus is roasted. Serve warm or room temperature.