Green asparagus and ricotta tart

Preheat the oven to 220 °C. Roll out the puff pastry and place it in a greased tart tin (approx. 28 cm in diameter). Fold back the edges to create a thicker rim, then prick the bottom with a fork. Cover with baking paper, weigh down with dried beans or lentils, and bake for 10-12 minutes. Then reduce the oven temperature to 180 °C.

While the pastry is baking, prepare the filling. Wash the asparagus and cut off the woody ends. Cut the spears into approx. 2 cm pieces, but leave a few whole for decoration. Slice the red onion into half-moons (set aside a small amount of this as well). Heat oil in a pan and sauté the onion with half of the chopped thyme until translucent. Add the chopped asparagus (and the whole ones too), then sauté for another 4 minutes. Season with salt and pepper.

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