Ingredients
1 sheet frozen puff pastry, defrosted
2 eggs, divided
1 tbsp. heavy cream
flour, for sprinkling
4 slices bacon, chopped into lardons
1 lb. asparagus, washed and trimmed
1/2 c. ricotta
1/2 c. parmesan, grated
1 c. freshly grated gruyere cheese (or fontina)
2 tbsp. Chopped chives
Freshly ground black pepper
kosher salt
Extra-virgin olive oil, for drizzling
Maldon sea salt, for finishing
Preparation
Step 1Preheat oven to 400 degrees F. Line half sheet pan with parchment paper. Mix together 1 egg and heavy cream to make egg wash. Set aside.Step 2Roll out pastry on lightly floured surface to make a slightly larger rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over. This will prevent the middle from rising out of control. Brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly. Reserve egg wash.Step 3Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and drain, and reserve about 2 tablespoons of the bacon fat. Add the asparagus to pan and cook until crisp-tender, about 3 minutes. (The asparagus will cook more in the oven).Step 4In a medium mixing bowl, combine ricotta, parmesan, gruyere, chives, remaining egg, remaining egg wash, and black pepper. Spread cheese mixture evenly across center of puff pastry, leaving 3/4" border. Evenly arrange asparagus across center of pastry. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.Step 5Sprinkle with Maldon sea salt and serve immediately.
