2 portobello mushrooms, rinsed, stems removed and roughly chopped
½ pound (250 g) asparagus
1 garlic clove
a handful of chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
Defrost the puff pastry either on your kitchen counter or in the refrigerator (usually the package has instructions/guidance on how long this will take).
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut off the woody ends of the aspargus and roughly chop.
Heat a skillet over medium heat and drizzle in the olive oil. When the oil is shimmering, add the garlic and stir for one minute. Add the mushrooms and the asparagus and saute until the mushrooms are soft and the asparagus is bright green but still has a little bit of crunch to it. Remove from heat and drain off any excess liquid. Set aside
Line a baking sheet with parchment paper (or a silicone baking mat) and unroll the puff pastry on top.
Mix the ricotta, beaten egg, lemon zest, lemon juice and a pinch of salt and pepper together in a small bowl. Using a rubber spatula, spread a thick layer of ricotta onto the puff pastry, leaving about a 1-inch border around all the sides. Sprinkle the asparagus and mushroom mixture on top, then slide the puff pastry into the oven. Bake for 20-22 minutes until the puff pastry is golden brown around the edges.
Sprinkle the chopped parsley on top and serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/07/mushroom-asparagus-and-ricotta-tart.html