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CHEESY BUTTERY ASPARAGUS TART


An easy-peasy French-style savoury tart. No need for homemade pastry. Frozen is perfect. Looks amazing and deliciously decadent.

INGREDIENTS:
1 cup goat cheese, room temperature
1 large egg, lightly beaten + 1 egg for egg wash on pastry edges
1 large garlic clove, minced
1-1/2 tbsp, roughly chopped or 1 tsp dried, tarragon leaves
1/2 tbsp minced lemon zest
1/2 tsp Kosher salt
 Pinch of nutmeg
1 cup crème fraîche, at room temperature (see below for substitute)
Flour for dusting work surface
1 sheet frozen all-butter puff pastry, thawed in plastic
1 bunch thin asparagus (or sliced in half if thick), ends trimmed
1 + 1 tbsp Butter olive oil
1/4 cup extra-virgin olive oil
2 tbsp grated Parmesan
1/2 tsp fresh ground black pepper
1/2 cup Parmesan, shaved with a potato peeler

TIPS: Crème fraîche can be hard to find. You can use sour cream or whole milk Greek yogurt as a substitute. It will alter the taste a bit, but it works, given they share the same consistency.

    DIRECTIONS:

    Heat oven to 425 degrees. In a medium bowl, place cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg. Mix with a fork or spoon until blended. Then whisk in crème fraîche, or substitute, until smooth. On a lightly floured surface, roll out puff pastry into a thin 13" x 11" rectangle, about 1/8-inch thick. Transfer to a parchment-lined rimmed baking sheet. Lightly brush Butter olive oil on the pastry. Spread the cheese mixture evenly on pastry, leaving a 1/2-inch border. Place asparagus spears on top, vertically, then brush with extra virgin or Butter olive oil. Sprinkle salt and place grated Parmesan across top. Whisk egg and brush on edges of pastry to get a golden brown finish, being careful not to drip over the sides.

    Bake 25 to 30 minutes until golden. Remove from oven and cool on baking sheet for 15 minutes. Before serving, sprinkle pepper and shaved Parmesan across tart. Cut into medium to large squares/rectangles. Have additional extra virgin or Garlic olive oil on hand for individual drizzling.

    Inspired by Melissa Clark, NYTimes Cooking