Will serve six as a starter, ten as an appetizer or four for a light lunch or dinner. For a dinner, serve with Cold Satin Soup, a fruit salad and gelato for dessert.
(Note: If you lick your fingers it cuts down on the calories!)
(Adapted from a vegetarian recipe from Relish.com)
Preheat over to 450°
1 Tbs olive oil
1 shallot (minced)
1/2 pound asparagus cut into 2" pieces
1 sheet puff pastry (thawed)
1/2 cup whole milk ricotta cheese
3/4 cup finely chopped cooked poultry
1/2 cup freshly grated Parmesan cheese
Sea salt and freshly ground pepper, to taste
1 egg yolk mixed with 1/2 teaspoon water
Heat olive oil in a medium size non-stick skilled. Being careful not to brown the shallot, saute until tender (1 to 2 minutes). Add asparagus and cook over medium-high heat until asparagus is tender. Remove from heat.
Cut a piece of parchment paper large enough to cover a 10x16" baking sheet. Place the parchment paper in the baking sheet. Put the puff pastry on top of it and gently press and pat it until it nearly covers the parchment paper.
Spread the ricotta cheese (again, I used my hands ... it's easier!) leaving a small border of about one inch. Spoon the asparagus mixture over the ricotta. Sprinkle the chicken over the asparagus and add the cheese, covering everything except the border. Sprinkle with salt and pepper. Brush the edge of the tart with egg and water mixture.
Bake until golden brown, about 20 minutes. Let cool slightly, cut into desired sizes and serve warm.