Green Asparagus and Ricotta Tart

INSTRUCTIONS

• 1
  Preheat the oven to 220 degrees Celsius. Roll out the puff pastry and place it into an oiled 28 cm diameter tart pan. Fold the edges to create a thicker crust. Prick the pastry with a fork. Cover with baking paper and weigh it down to prevent the pastry from puffing up. You can use, for example, dried 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.
• 2
  While the pastry 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-moons 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.
• 3
  In a bowl, mix the eggs with milk, the remaining chopped thyme, salt, and pepper.
• 4
  Once the pastry is ready, remove the baking paper and layer the sautéed asparagus. Then spread the ricotta and finally pour over the egg mixture. Arrange the whole asparagus pieces and the remaining onion on top. Bake for 30 – 35 minutes.