Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold the pastry onto the baking sheet. Score a 1-inch border around the edges with a knife (don’t cut all the way through), then prick the inside with a fork to prevent puffing.
3. Brush the outer border of the pastry with the beaten egg.
4. In a small bowl, combine ricotta, garlic, lemon zest, thyme (or basil), a pinch of salt, and pepper.
5. Spread the ricotta mixture evenly inside the border of the puff pastry.
6. Drain sun dried tomatoes, reserve 1 tbsp of tomato olive oil and toss with aspargus.
7. Arrange asparagus spears on top in a single layer (trim to fit if needed).
8. Dice sun dried tomatoes and place over the top of tart.
9. Bake for 20–25 minutes, until the pastry is golden and crisp and the asparagus is tender.
10. Remove from oven. While still warm, drizzle with Lemon Vinaigrette and a touch more lemon zest.
11. Garnish with microgreens or Parmesan, optional.
12. Slice into squares and serve warm or at room temperature.