ChezCindy: Pretty Spring Asparagus Tart

This beautiful Spring Asparagus Tart is super easy to make and is equally delicious as it is easy.  My favorite shortcut trick is to begin with using frozen puff pastry which I most always have in my freezer.  The ingredients in the recipe might be items you already have available in your fridge and pantry, with a few fresh items to pick up from the store.  And right now, we are getting early asparagus that it is quite good, just in time for a Spring buffet or lunch.  To make the tart even more beautiful, I had a few edible flowers on hand from my Chef's Garden vegetable delivery to add to the finished tart.   

Spring Asparagus Tart

4-ounces goat cheese or cream cheese, softened at room temperature

1 large egg, lightly beaten

1 large garlic clove, finely minced

2 teaspoons lemon zest

1 teaspoon sea salt, plus more for serving

1 cup creme fraiche or full fat yogurt

1 sheet thawed puff pastry, such as Pepperidge Farm

6-ounces thin asparagus, woody ends removed

2 tablespoons olive oil

3 tablespoons fresh grated Parmesan cheese

1-ounce Parmesan cheese, shaved with a vegetable peeler, as garnish

additional salt, pepper, olive oil to finish

Preheat the oven to 425 degrees.  Working with a medium size bowl, add in the goat cheese, egg, minced garlic, lemon zest, and salt.  Using a fork, mash the ingredients together.  Add in the creme fraiche or yogurt, whisking to combine until smooth.  

Place large sheet of parchment paper onto the countertop.  Place the puff pastry onto the parchment paper, using a rolling pin to roll out the pastry to an 11x13-inch rectangle.  Place the parchment paper with the pastry onto a large, rimmed sheet pan.  Use a small paring knife to lightly score a 1/2" border around the edges of the pastry.  

Spread the goat cheese mixture evenly inside the scored border.  Place the trimmed asparagus lined up across the pastry.  Using a pastry brush, lightly brush the asparagus with the oil.  Sprinkle the grated Parmesan cheese evenly over the asparagus.  

Bake the tart in the hot oven for 25-28 minutes until the pastry is puffed and golden.  Remove from the oven allowing the tart to cool for about 5 minutes.  Scatter the shaved Parmesan cheese curls over the asparagus.  Sprinkle with a bit of salt and pepper to taste, with an additional drizzle of olive oil.  Cut into large squares, serving hot or warm.  

Recipe is adapted from Melissa Clark cookbook, Cooking in French