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.