ASPARAGUS TART

INGREDIENTS

1 cup goat cheese, at room temperature (4 ounces by weight)

1 large egg, lightly beaten, at room temperature

2 large garlic cloves, finely grated or minced

2 tablespoons chopped fresh dill, plus more for serving

1/2 tablespoon finely grated lemon zest

1/2 teaspoon salt

1 cup crème fraîche or sour cream, at room temperature (8 ounces by volume)

All-purpose flour, for dusting the work surface

1 sheet puff pastry, thawed

8 ounces asparagus, ends trimmed (if stalks are thick, slice lengthwise)

Extra-virgin olive oil for finishing

3 tablespoons grated Parmesan

Freshly ground black pepper

Coarse sea salt

Red-pepper flakes

2 tablespoons chopped fresh chives

1 1/2 ounces shaved Parmesan (about 1/2 cup)

DIRECTIONS

Heat oven to 425 degrees. In a medium bowl, mash together the goat cheese, egg, garlic, dill, lemon zest, and salt until smooth. Beat in the crème fraîche or sour creamuntil smooth.

On a lightly floured surface, roll out puff pastry into a 13-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. Taking a fork, dock inside the border by lightly pressing the tines of the fork into the puff pastry.

Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle the grated Parmesan over the asparagus.

Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes. Using kitchen scissors, snip the asparagus into bite-size pieces. This will not change the appearance of the tart but will make eating the tart so much easier. Then sprinkle black pepper, coarse salt, red pepper flakes, the shaved Parmesan, and reserved dill on the tart. Finally, drizzle a little oil on top.

ENJOY!