When I was growing up, I spent a lot of time watching the cooking shows every Saturday and one of my all-time favorite recipes was quiche. I remember Julia Child with her Quiche Lorraine, Lidia Bastianich with her Italian Crostadas, and the Gallopping Gourmet with his French Onion Tarts. Whenever we go out for lunch, I always look for quiche-like items on the menu and order one with a small salad. Asparagus season is just about upon us and this tart makes for a great lunch or brunch dish, as it is easy to make and is delicious. I add the sliced prosciutto on top at the end because it just seems to make it a heartier dish.

Herbed Ricotta & Asparagus Tart

3/4 cup full fat ricotta cheese
1/4 cup chopped fresh flat leaf parsley
1 1/2 tbsp sour cream
2 egg yolks
1 tbsp fresh thyme leaves
1 finely minced garlic clove
kosher salt
1 1/2 pounds medium asparagus, trimmed to about 6 1/2 inches long
2 ounces grated parmigiano cheese
1 sheet of frozen puff pastry, thawed
6 slices of prosciutto (optional, but I always add it)

Preheat oven to 400 degrees F. Stir ricotta, parsley, sour cream, thyme, 1 ounce parmigiano cheese, egg yolks, garlic and 1/2 tsp salt together and then spread on sheet of puff pastry, leaving a 1/2 inch border around the edges. I like to run a butter knife around the edge 1/2 inch in to make that border. Arrange the asparagus side by side over ricotta mixture. Brush asparagus with 1 tbsp olive oil and sprinkle 1 tsp kosher salt evenly over top.

Bake until pastry is lightly browned and puffed, about 22 minutes. Sprinkle with rest of parmigiano cheese and lay the prosciutto on top before serving. n

Jean Hecker is a full-time travel agent at Magic Carpet Travels and a part-time foodie. She has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.