Asparagus and Ricotta Tart With Tahini Recipe

This flaky puff pastry tart, smeared with creamy ricotta, tahini, and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies.

Have This!

• 1 sheet frozen puff pastry (from a 17.3-oz pkg.), thawed
• 1 large egg
• 3 tsp. tahini
• 1 c. ricotta cheese
• Kosher salt and pepper
• 1 lemon
• 4 scallions, 2 finely chopped and 2 thinly sliced
• 3/4 c. cup fresh flat-leaf parsley leaves, 1⁄4 cup chopped
• 1/4 c. fresh tarragon leaves, 1 tbsp. chopped
• 12 oz. asparagus, halved
• 1 1/2 tbsp. olive oil
• 1 tsp. honey
• 4 c. mixed greens

Do This!

• Heat oven to 425°F and place oven rack in lower third of the oven.
• Unfold the pastry onto a piece of parchment paper and roll 1/2″ bigger on all sides. Slide the parchment onto a baking sheet.
• Beat the egg in a bowl. Lightly brush a 1/2″ border of egg around the pastry. Add the ricotta and 1/4 teaspoon each salt and pepper to the bowl with the remaining egg. Finely grate the zest of the lemon and tahini into the bowl; mix to combine.
• Fold in the chopped scallions and chopped herbs, and then spread onto the pastry, leaving the 1/2″ border of egg uncovered.
• Top with the asparagus and drizzle with 1/2 tablespoon olive oil. Bake until the crust is golden brown, 18 to 20 minutes.
• In a bowl, combine the juice of the lemon, the honey, remaining 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Toss with the greens and remaining scallions and herbs. Serve with the tart.