Ingredients:

• 1 sheet thawed puff pastry
• ¾ cup ricotta cheese 
• 1 egg 
• ½ cup shredded parmesan cheese
• Salt and pepper to taste 
• 2 medium-sized yellow Idaho® potatoes
• 8-10 Altar Produce asparagus spears
• 3-4 slices prosciutto, to finish 

Dressing

• 2 tablespoons lemon juice 
• 2 tablespoons olive oil 
• Salt and pepper to taste 

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment and lay thawed pastry onto the sheet.
2. In a medium-sized mixing bowl, mix ricotta, egg, parmesan cheese, and salt and pepper. Evenly spread it over the pastry, leaving a 1/2-inch to 1-inch perimeter at the edges. 
3. Slice potatoes as thinly as you can. Lay the potato circles on the pastry from edge to edge, then drizzle with 2 teaspoons olive oil and sprinkle with additional salt and pepper. 
4. Bake 30-40 minutes until tart is puffed and golden. 
5. While the tart bakes, thinly slice 3 asparagus spears, then shave the rest with a vegetable peeler. Add the sliced asparagus to a mixing bowl and dress them with the lemon juice and olive oil. Season with salt and pepper 
6. When the tart is finished, pile on the shaved asparagus salad. Tear strips of prosciutto and add to the top. Slice and serve warm. Enjoy!