Green Asparagus and Ricotta Tart

Preheat the oven to 220 degrees Celsius. Roll out the puff pastry and place it into an oiled tart pan with a diameter of 28 cm. Fold the edges to create a thicker crust. Prick the dough with a fork. Cover with baking paper and weigh it down to prevent the dough from puffing up. You can use, for example, dry beans, small stones, or a pot with a smaller diameter than the pan. Bake for 10 – 12 minutes. Then reduce the oven temperature to 180 degrees Celsius.

While the dough is pre-baking, prepare the filling. Wash the asparagus and trim off the woody ends. Chop into 2 cm pieces. Leave a few pieces whole – for the top of the tart. Slice the onion into half-rings and set a few pieces aside. Sauté the onion with 2 sprigs of chopped thyme in a tablespoon of oil until golden. Then add the asparagus (including the whole pieces) and sauté together for another 4 minutes. Season with salt and pepper.

In a bowl, mix the eggs with milk, the remaining chopped thyme, salt, and pepper.