Spring Leek and Asparagus Tart with Lemon Chive Ricotta and Toasted Hazelnuts

Ingredients

• •1 sheet puff pastry, thawed
• •2 medium leeks, thinly sliced (white and light green parts only)
• •1 bunch asparagus, trimmed
• •1 cup ricotta cheese
• •2 tablespoons fresh chives, finely chopped
• •1 teaspoon lemon zest
• •1 tablespoon lemon juice
• •2 tablespoons olive oil
• •1/2 cup toasted hazelnuts, chopped
• •1/4 cup grated Parmesan cheese
• •Salt, to taste
• •Freshly ground black pepper, to taste
• •1 egg, beaten (for pastry wash)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Roll out the puff pastry on a lightly floured surface to fit your baking sheet. Transfer the pastry to the prepared sheet.

3. 3

   Using a knife, score a 1-inch border around the edge of the puff pastry, being careful not to cut all the way through. Prick the center of the pastry with a fork several times to prevent puffing.

4. 4

   In a mixing bowl, combine ricotta cheese, chives, lemon zest, and lemon juice. Season with salt and pepper to taste. Set aside.

5. 5

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the leeks and sauté for 5-7 minutes until softened. Set aside.

6. 6

   Brush the beaten egg over the border of the puff pastry. Spread the ricotta mixture evenly across the center, staying inside the border.

7. 7

   Arrange the sautéed leeks and asparagus spears over the ricotta layer. Drizzle with the remaining tablespoon of olive oil, and sprinkle with Parmesan cheese.

8. 8

   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and fully cooked.

9. 9

   Remove the tart from the oven and sprinkle with chopped toasted hazelnuts.

10. 10

    Serve warm or at room temperature. Enjoy!