Asparagus, Goat Cheese and Tarragon Tart
Ingredients
- 4-ounces soft goat cheese, at room temperature
- 1 large egg, at room temperature, lightly beaten,
- 1 large garlic clove, finely grated or minced
- 1-½ tbsp. fresh tarragon leaves, chopped, plus more for serving
- ½ tbsp. lemon zest, finely grated
- ½ tsp. fine sea salt, plus more for sprinkling
- Pinch of nutmeg, freshly grated
- 1 cup sour cream, at room temperature
- All-purpose flour, for dusting the work surface
- 1 sheet or square all-butter puff pastry, thawed if frozen
- 8-ounces thin asparagus, woody ends trimmed
- Extra-virgin olive oil
- 2 tbsp. Parmesan, grated
- Freshly ground black pepper, to taste
- Red-pepper flakes, optional
- ½ cup Parmesan, shaved with a vegetable peeler
Instructions
- Pre-heat oven to 425°F.
- In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth.
- Switch to a whisk and beat in the sour cream until smooth.
- On a lightly floured surface, roll out puff pastry into a 13-inch by 11-inch rectangle about 1/8-inch thick.
- Transfer the dough to a parchment-lined cookie sheet.
- With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
- Spread the cream cheese mixture evenly inside the scored border.
- Line up the asparagus spears on top and brush them with olive oil.
- Sprinkle some salt and the grated Parmesan over the asparagus.
- Place in pre-heated oven and bake until the pastry is puffed and golden; 25 to 30 minutes.
- Remove from oven and allow to cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving.
- Before serving, sprinkle black pepper, red-pepper flakes, if using, the shaved Parmesan and tarragon leaves; drizzle a little oil on top.
Notes
You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it’s time to bake.
