Spring Asparagus and Ricotta Tart by Maximillian Baroni

Ingredients

• 1 sheet puff pastry, thawed
• 200g (7 oz) ricotta cheese
• 100g (3.5 oz) goat cheese, crumbled
• 1 bunch asparagus, woody ends trimmed
• 1/2 cup frozen peas, thawed
• 2 tbsp fresh chives, chopped
• 1 egg, beaten (for egg wash)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp dijon mustard (for sauce base)
• 1/4 cup parmesan cheese, grated
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp whole grain mustard (for salad dressing)
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 2 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 200°C (400°F) and roll out the puff pastry on a parchment-lined baking sheet.
2. Score a border about 1 inch from the edge of the pastry using a knife, being careful not to cut all the way through.
3. Mix ricotta, goat cheese, chives, salt, and pepper in a bowl until smooth, then spread evenly within the scored border.
4. Arrange asparagus spears in a single layer over the cheese mixture and scatter the peas on top.
5. Brush the edges of the pastry with beaten egg and bake for 20-25 minutes until the pastry is golden and puffed.
6. Whisk together Dijon mustard, Parmesan, lemon juice, olive oil, salt, and pepper to create the mustard sauce base.
7. Prepare the salad dressing by combining whole grain mustard, lemon juice, apple cider vinegar, garlic, salt, and fresh dill.
8. Toss your preferred salad greens with the vinaigrette and serve alongside the warm tart.