Asparagus, Goat Cheese and Tarragon Tart

Yield: 6 to 8 servings

1cup soft goat cheese, at room temperature (4 ounces)
1large egg, lightly beaten, at room temperature
1large garlic clove, finely grated or minced
1½tablespoons chopped fresh tarragon leaves, plus more for serving
½tablespoon finely grated lemon zest
½teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1½ounces Parmesan, shaved with a vegetable peeler (about ½ cup)

Preparation

Step 1 Heat oven to 425 degrees. 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 crème fraîche until smooth.
Step 2 On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about ⅛-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry.
Step 3 Spread the crème fraîche 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.
Step 4 Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

TIP

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.

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