Asparagus and Fava Bean Tart with Herbed Ricotta

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup ricotta
• 2 tbsp grated Parmesan
• 1 egg yolk
• 1/2 tsp kosher salt
• 1 egg, beaten for egg wash
• 1 bunch asparagus, trimmed
• 1 cup shelled fava beans or thawed lima beans
• 1 tbsp olive oil
• 1 tbsp chopped mint or parsley

Method

1. Heat the oven to 400°F and line a baking sheet.
2. Roll the puff pastry slightly and score a 1-inch border around the edge.
3. Mix the ricotta, Parmesan, egg yolk, herbs, and salt and spread inside the border.
4. Toss the asparagus and fava beans with olive oil and arrange over the ricotta.
5. Brush the border with egg wash.
6. Bake 30–35 minutes until the pastry is puffed and deep golden.

Notes

If using fresh fava beans, blanch and peel them first.