Asparagus and Ricotta Tart with Fresh Thyme

Preheat the oven to 220 °C top/bottom heat. Roll out the puff pastry and place it in a tart tin (approx. 28 cm diameter) greased with a little olive oil. Fold the edges slightly to form a thicker crust. Prick the bottom of the pastry several times with a fork. Cover with baking paper and weigh down with dried peas or lentils (blind baking). Bake for 10–12 minutes, then reduce the temperature to 180 °C.

While the pastry is pre-baking, prepare the filling. Wash the green asparagus, cut off the woody ends, and cut the rest into pieces about 2 cm long. Set aside some nice tips for decoration. Peel the red onions and cut them into half-rings, also setting aside a few rings. Heat 1 tbsp olive oil in a pan and sauté the onions with two sprigs of chopped thyme until golden brown. Add the asparagus pieces (including the tips) and fry for another 4 minutes. Season with salt and pepper.

In a bowl, whisk the eggs with the milk and the remaining chopped thyme. Season generously with salt and pepper.