Asparagus & Tomato Tart

• 1 whole Sheet Puff Pastry
• 1/2 cups Ricotta Cheese
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 clove Garlic, Grated
• 1- 1/2 Tablespoon Olive Oil
• 2 whole Roma Tomatoes, Thinly Sliced
• 8 stalks Asparagus, Cut In Half
• 4 ounces, weight Fresh Mozzarella, Shredded
• 2 sprigs Thyme
• 3 whole Basil Leaves (chiffonade)

1. Preheat oven to 400 degrees F.
2. Thaw puff pastry on your baking sheet for 40 minutes.
3. In a bowl, mix ricotta, salt, pepper, grated garlic and olive oil.
4. Test for seasonings.
5. Thinly spread the ricotta mixture on the puff pastry sheet, leaving room for a crust.
6. Then layer on the tomatoes, asparagus, then the mozzarella.
7. Bake for about 25 minutes or until the cheese is bubbly and the puff pastry browned.
8. Sprinkle the thyme and basil on top and cut into squares.
9. Enjoy!

pastry, ricotta cheese, salt, pepper, clove garlic, olive oil, tomatoes, stalks, mozzarella, thyme, basil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/asparagus-tomato-tart/ (may not work)