Bacon- Asparagus Tart

This recipe from DELISH was absolutely fabulous both hot and cold ! Note that we cut our asparagus into 1 1/2" pieces. Also recipe doesn't indicate when to put the cooked bacon on so we sprinkled it on at the end. Also was a little browner than we would have liked  -so definitely middle shelf and maybe a few minutes less.  Needless to say there was none left!! 

INGREDIENTS

1 sheet frozen puff pastry, defrosted

2 eggs, divided

1 tbsp. heavy cream

flour, for sprinkling

4 slices bacon, chopped into lardons

1 lb. asparagus, washed and trimmed

1/2 c. ricotta

1/2 c. parmesan, grated

1 c. freshly grated gruyere cheese (or fontina)

2 tbsp. Chopped chives

Freshly ground black pepper

kosher salt

Extra-virgin olive oil, for drizzling

Maldon sea salt, for finishing

1. Preheat oven to 400 degrees F. Line half sheet pan with parchment paper. Mix together 1 egg and heavy cream to make egg wash. Set aside.
2. Roll out pastry on lightly floured surface to make a slightly larger rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over. This will prevent the middle from rising out of control. Brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly. Reserve egg wash.
3. Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and drain, and reserve about 2 tablespoons of the bacon fat. Add the asparagus to pan and cook until crisp-tender, about 3 minutes. (The asparagus will cook more in the oven).
4. In a medium mixing bowl, combine ricotta, parmesan, gruyere, chives, remaining egg, remaining egg wash, and black pepper. Spread cheese mixture evenly across center of puff pastry, leaving 3/4" border. Evenly arrange asparagus across center of pastry. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.
5. Sprinkle with Maldon sea salt and serve immediately.