Spread 2 pastry sheets with some olive oil and place another sheet on top of each.
Spread these with oil and cover with the last 2 pastry sheets.
Lightly grease 2 x 12cm tart tins and sprinkle with some flour.
Place the pastry sheets in the tins and press down slightly. Chill in the fridge for about 20 minutes.
Wash the asparagus. Peel the white asparagus completely and the lower third of the green asparagus. Cut off the woody ends and cut into pieces, about 3cm long.
Cook the white asparagus in boiling salted water for about 6 minutes.
Add the green asparagus and cook for another 4 minutes. Remove, rinse under cold water and drain well.
Mix together the ricotta, cream cheese and egg. Season with salt, pepper and a dash of Tabasco. Add the wild garlic pesto.
Spoon the cheese mixture into the tart tins, press the asparagus pieces into it and cook in the preheated oven at 180°C (160°C fan, gas 4).
Remove the tartes from the tins and serve with lettuce and vinaigrette.