8 oz (225 g) store-bought puff pastry, thawed

1/2 cup (125 ml) ricotta cheese

1/4 cup (60 ml) grated Parmigiano-Reggiano cheese

2 bell peppers (red and yellow), seeded and thinly sliced

3 tablespoons (45 ml) olive oil

4 asparagus spears, peeled into ribbons using a vegetable peeler

Fleur de sel

Pepper

With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

On a floured work surface, roll out dough into a 25-cm (10-inch) square. Cut dough into two rectangles and place on the baking sheet.

In a bowl, combine cheeses. Season with salt and pepper. Spread cheese mixture over dough. Layer with bell peppers. Drizzle with 30 ml (2 tablespoons) of oil and sprinkle with salt.

Bake for about 20 minutes or until pastry is golden brown.

In a bowl, toss asparagus with remaining oil. Spread over pastry and bake for about 5 minutes. Cut each rectangle into eight squares. Season with pepper and serve.

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