Asparagus and Parmesan Tart

Instructions

1. Prepare the pastry
   Preheat oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface to fit a 35cm x 25cm baking sheet. Place the pastry on a parchment-lined baking sheet and score a 2cm border around the edge. Prick the center area with a fork and refrigerate for 15 minutes.
2. Make the filling
   In a medium bowl, combine ricotta, 75g of the Parmesan, eggs, cream, garlic, lemon zest, thyme, salt, and pepper. Mix until smooth and well incorporated.
3. Prepare the asparagus
   Blanch the asparagus in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking. Drain well and pat dry with paper towels. Toss with olive oil and a pinch of salt.
4. Assemble the tart
   Spread the ricotta mixture evenly over the pastry, staying within the border. Arrange the asparagus spears in a neat pattern on top of the filling. Sprinkle with the remaining 25g of Parmesan cheese.
5. Bake the tart
   Bake in the preheated oven for 20-25 minutes until the pastry is golden brown and puffed, and the filling is set. If the edges brown too quickly, cover them loosely with foil.
6. Serve
   Allow the tart to cool for 5-10 minutes before slicing. Serve warm or at room temperature, garnished with additional fresh thyme leaves if desired.