Step 1

Unfold the pastry onto a piece of parchment paper or foil.

Step 2

Roll 1/2" bigger on all sides.

Step 3

Slide the paper/foil (and pastry) onto a baking sheet.

Step 4

Now, divide the pastry sheet into 8 equal square.

Step 5

Lightly brush a 1/4" border of egg around each of the 8 pastry squares.

Step 6

Add the 1 Tsp of ricotta mix on each pastry square and spread it to cover the square leaving the edges.

Step 7

Top each pastry square with the asparagus (fits 5 stems) and drizzle olive oil on each.

Step 8

Bake until the crust is golden brown, 18 to 20 minutes.

Step 9

Turn off the oven and transfer the tarts to a serving plate.

Step 10

Sprinkle some grated cheese and pepper on each.

Step 11

Serve freshly baked.