Green Asparagus and Ricotta Tart | Spring Recipe

Preheat the oven to 220 degrees Celsius. Roll out the puff pastry and place it in a 28 cm diameter tart pan, previously greased with a little oil. Fold the edges to create a thicker border and prick the dough with a fork. Cover with baking paper and add weights (dried beans or baking stones) to prevent puffing. 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 cut off the woody ends. Cut the stalks into pieces of approximately 2 cm, keeping a few whole spears for decoration. Slice the red onion into thin half-moons. In a pan, sauté the onion with two sprigs of chopped thyme in a little oil until golden. Add the asparagus pieces (including the whole ones) and sauté for another 4 minutes. Season with salt and pepper.

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