Name: Asparagus-Ricotta Tart with Comté Cheese
Yield: 6 to 8 appetizer or 4 main-course Servings
Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 egg, beaten to blend; 1 pound slender asparagus spears, trimmed; 1/2 cup whole-milk ricotta cheese; 4 teaspoons extra-virgin olive oil, divided; 1/8 teaspoon salt; 1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces; 2/3 cup grated Comté cheese (about 3 ounces), divided

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