Asparagus Ricotta Tart

I put this dish on one of my meal delivery menus recently alongside an arugula and shaved asiago salad. Only a few slices sold so I got to enjoy the leftovers for the rest of the week! I just couldn't get enough of the fluffy, airy, lemony filling, and trust me when I say that this tart would be perfect for breakfast, lunch or dinner. This was super simple to make: It starts with a simple blind-baked puff pastry crust to prevent sogginess from the wet filling. Then just mix the filling ingredients together, pour over the cooled crust, top with strategically placed asparagus spears and bake a second time. Foolproof, I tell you.

adapted from Crumb
Ingredients
1 sheet puff pastry, defrosted
1 cup fresh ricotta cheese
1/2 cup grated parmesan
Zest of 1 lemon
2 tbsp fresh thyme, chopped
1 egg, lightly beaten
1/4 cup heavy cream
10-12 asparagus spears, trimmed

Instructions
1. Preheat oven to 425 degrees. Roll out the puff pastry onto a round tart pan with a removable bottom and press the pastry down against the bottom and up against the sides.
2. Pierce the bottom and sides of the crust several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue baking the crust for another 5-7 minutes, or until golden. Gently press down the bottom of the crust if it has puffed up a bit, then set aside to cool.
3. Meanwhile, combine ricotta, parmesan, lemon zest and thyme in a mixing bowl. Season with salt and pepper to taste. Add beaten egg and cream and mix until smooth. Spread evenly into the cooled crust.
4. Cut the asparagus to fit the tart pan and arrange on top of the filling.
5. Bake for 15-20 minutes, or until asparagus are tender and filling is lightly browned. Cool for approximately 5 minutes before slicing into wedges and serving.