Gruyere Tart with Mushrooms and Asparagus

Directions

1. Unfold puff pastry and place on a sheet tray covered with parchment paper and lightly dusted with flour.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat oven to 375 degrees.