Asparagus, cheese and puff pastry – what’s better? Nothing in my book.
- 1 frozen puff pastry, defrosted
- 1 bunch of thin asparagus
- 1 c Gruyere, grated
- 4 oz ricotta
- Espellette pepper
Preheat oven to 400.
Roll out pastry and place on a baking sheet. Prick with a fork and bake for 15 minutes until it starts to brown.
Spread ricotta over pastry. Top with 3/4 the cheese, then aspasragus, espellette and remaining cheese.
Bake 10 – 15 minutes until cheese is melted and staring to brown.