- Baking Sheet: Essential for baking tarts and pies; non-stick options preferred.
- Silicone Baking Mat: Useful for even heat distribution when baking tart crust or dough.
- Pie Dish (8 or 9 inches): Specifically suited for making tarts, ensuring appropriate size and shape.
- Medium to Large Capacity Mixing Bowls: For preparing the tart filling and crust mix.
- Parchment Paper: Used for lining pie dish or baking sheet to prevent sticking during baking.
- Cheese Grater (Fine or Microplane): Needed for grating comté cheese, if desired as a garnish on top of the tart.
- Pastry Spatula: Useful for spreading the tart base in the pie dish and removing it from baking sheets without breaking.
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
2/3 cup grated Comté cheese (about 3 ounces), divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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