Flaky puff pastry is topped with layers of ricotta, caramelized onions, Italian sausage, Gruyère cheese, roasted red peppers and asparagus.
- 1– 10” X 15″ X 1/8″ sheet of puff pastry (I use Pepperidge Farm frozen puff pastry, which includes two sheets of pastry this size.)
- 2 tbsp olive oil
- 6 oz Italian sausage, casing removed
- 1 medium yellow onion, peeled, cut in half, each half cut into 1/4-inch slices
- 3/4 cup (8 oz) ricotta cheese
- Zest from 1 large lemon
- 1/2 tsp crushed red pepper flakes
- Salt and pepper to taste
- 1 cup (about 1/4 lb) Gruyère cheese, grated
- 6 oz roasted red peppers, from a jar or can
- 1 lb fresh asparagus
- 2–3 tablespoons fresh chives, chopped
- Remove a sheet of puff pastry from the freezer and allow it to thaw, uncovered, at room temperature for 40 minutes. While the pastry thaws, prepare the tart filing.
- Heat olive oil in a large sauté pan over medium high heat until it shimmers. Crumble the Italian sausage into the hot oil and sauté until brown and cooked through, breaking it up into small chunks with a spoon as it cooks. Remove from the oil with a slotted spoon and let drain on paper towels.
- Return the pan to the heat; lower the heat to medium. Add the onions to the pan and cook, stirring often, until the onions are soft and beginning to brown. Use a slotted spoon to remove the onions to a plate.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Add the ricotta, lemon zest, crushed red pepper flakes and about 1/2 tsp each salt and pepper to a medium sized bowl. Stir to combine; taste and add more salt and pepper if you like.
- Unfold the defrosted puff pastry sheet and lay it in the center of the parchment lined baking sheet. Spread the ricotta evenly over the puff pastry, leaving a 1-inch boarder on all sides of the puff pastry sheet.
- Sprinkle the onions over the ricotta in an even layer and then top with the sausage. Sprinkle the grated Gruyère cheese over the sausage and onions in an even layer, being careful to leave the 1-inch boarder on all sides. Layer the roasted red peppers over the Gruyère.
- Chop the stems from the asparagus, leaving 3-4 inch long tips. Arrange the asparagus tips over the red peppers. Sprinkle with an additional 1/4 tsp of salt.
- Bake in preheated oven for 25-30 minutes, until the edges of the puff pastry are a golden brown. Remove from the oven and allow to cool for 5 minutes. Sprinkle with chopped chives, slice, and serve.