Asparagus Parmesan Tart

This is fast and easy.  Grandma couldn't stop eating them - she had 6!

2 T. olive oil

1 shallot, sliced thin

1 pound asparagus, washed, ends trimmed, cut in 1          inch pieces

1 (9 oz.) sheet puff pastry, thawed (there are two in a Pepperidge Farm box)

1/2 cup whole milk ricotta

1/2 cup fresh shredded Parmesan cheese

1/2 t. sea salt

Freshly ground pepper

Preheat oven to 450°.  Heat 1 T. olive oil in sauté pan.  Add sliced shallot and sauté until tender and a little crispy.  Remove from pan.  Add 1 T. olive oil and asparagus and cook over medium-high heat until asparagus is crisp tender, about 5 minutes.  Remove from heat. 

Roll out thawed pastry on a lightly floured piece of parchment paper, 10x16-inches.  Pick up the paper and place it in a baking tray.  Prick the pastry all over so that it doesn't puff up in an odd place.

Spread ricotta evenly over the pastry.  Place the sautéed shallot evenly over the ricotta.  Slice the asparagus in 1-inch pieces.  Place on the tart.  Sprinkle with salt and pepper.  Sprinkle the shredded Parmesan cheese evenly over it.  You might want more than 1/2 cup of that!  I have also tried a Romano, Asiago, Parmesan mix and like it even better.

Bake the pastry for 20 to 25 minutes until golden brown.  Cut into 2-inch squares and serve.  Makes 24.