Gruyere Tart with Mushrooms and Asparagus

Directions

1. Preheat oven to 375 degrees.
2. Unfold puff pastry and place on a sheet tray covered with parchment paper and lightly dusted with flour.
3. In a small mixing bowl, combine egg and water. Whisk until well combined, then lightly brush over top of pastry, reserving 1 tablespoon. Sprinkle with parsley and refrigerate for 20 minutes.
4. In a small bowl, combine ricotta, salt, pepper and 1 tablespoon egg wash used for the puff pastry. Stir until well combined, then set aside.
5. Heat oil in a large skillet on medium-low heat. Add shallots and cook for 2 minutes, then add mushrooms. Cook, stirring occasionally, for 5 to 6 minutes, until mushrooms have softened. Stir in asparagus and continue to cook for another 5 to 6 minutes, until asparagus starts to soften.
6. Assemble the tart by spreading ricotta over the puff pastry, leaving about a ½-inch to 1-inch border. Add cooked asparagus mixture and sprinkle with gruyere. Bake for 35 to 40 minutes, until puff pastry is golden and bottom looks crisp.