Asparagus-Ricotta Tart with Comte Cheese

Ingredients

• 1 pound slender asparagus spears trimmed
• 3 ounces comté cheese divided grated
• 1  eggs beaten to blend
• 4 teaspoons olive oil extra-virgin divided
• 1 sheet puff pastry frozen thawed (half of 17.3-ounce package)
• 0.1 teaspoon salt 
• 0.5 cup whole-milk ricotta cheese 
• 1.5 ounces soppressata thinly sliced cut into 1/2-inch pieces

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 400°F.
2. Roll out pastry on floured surface to 13x10-inch rectangle.
3. Cut off 1/2-inch-wide strip from all 4 sides.
4. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border.
5. Brush border with egg; reserve remaining beaten egg.
6. Transfer to baking sheet. Chill while preparing filling.
7. Steam asparagus just until crisp tender, about 3 minutes.
8. Transfer to bowl of ice water to cool.
9. Drain.
10. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor.
11. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms.
12. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper.
13. Spread mixture evenly over pastry.
14. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
15. Bake tart until filling is set, about 25 minutes.
16. Serve warm or at room temperature.
17. Comté cheese is a semifirm, Gruyère-style cow's-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.