This easy Puff Pastry Asparagus Tart with a creamy lemon-scented Ricotta filling is the perfect recipe for Easter Brunch or Mother's Day!
If you’ve never used frozen puff pastry before, let me assure you that it couldn’t be easier.
Store-bought puff needs to completely thaw before you use it. I usually take the package out of the freezer and let it thaw in the fridge overnight.
If you are pressed for time, thaw the puff pastry on the counter until it’s pliable enough to unfold without cracking.
However, it should still be cold to the touch. Keep a close eye on it — if the butter is starting to melt or if the dough feels very limp, refrigerate it for 30 minutes to help it firm up again.