Asparagus Gruyere Tart
1 pkg. frozen asparagus spears
1 sheet frozen puff pastry, thawed
1c finely shredded gruyere cheese
1c ricotta cheese
2 large egg yolks
1/2t kosher salt
2T finely slivered basil
pepper to taste
Fill large bowl with ice water. Bring 2 cups of water to a boil in a large skillet. Add asparagus spears; returns to boil, then reduce heat to simmer 2-3 minutes until crisp-tender. Transfer asparagus to ice water to stop cooking. Drain and dry thoroughly with paper towel.
On a lightly floured surface, roll out the puff pasty into a 10x13 inch rectangle. Transfer to parchment-lined baking sheet and use the tip of a paring knife to trace a shallow border (do not cut all the way through) around the dough 1 inch from edges; prick the inner rectangle all over with a fork, refrigerate dough while you make filling.
In a bowl , stir together gruyere, ricotta egg yolks 1/2t salt and dash of pepper. Spread mixture over the inner rectangle of the pastry. Arrange asparagus spears in a row across the top. Season with a pinch of salt and pepper. Refrigerate tart for 15 minutes before baking.
Preheat oven to 400. Bake tart for 15 minutes, then reduce oven to 350 and bake another 15 minutes, until pastry is golden brown. Let cool slightly, then scatter basil over the top. Serve, refrigerating leftovers.