Roasted Asparagus Tart

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

1 lb asparagus, ends trimmed

olive oil

1 sheet frozen puff pastry, thawed but chilled

1 egg

4 oz herb goat cheese, room temp

2 oz cream cheese, room temp

1 garlic clove, minced

1 lemon, zest only

Kosher salt and pepper, to taste

Optional:  micro greens

Instructions

1. Preheat oven to 400 and line a baking sheet with parchment paper

2. Evenly spread out asparagus on lined baking sheet.  Drizzle lightly with olive oil and season with salt and pepper.

3. Roast for about 10 minutes until slightly tender.  Remove from oven and cool.

4. Unfold pastry onto a lightly floured surface and gently roll out.

5. Slide parchment with asparagus onto the counter, place new sheet of parchment paper on the baking sheet.  Transfer pastry onto new parchment on baking sheet and prick pastry all over with a fork.

6. In a small bowl beat the egg with a fork, adding a teaspoon or two of water.  Brush egg wash all over the surface of the pastry.

7. Bake pastry for 10 minutes or until it is a light golden brown.

8. Remove from oven and gently press down any puffed areas of pastry.

9. Stir together softened herb goat cheese, cream cheese, garlic, and lemon zest.  Lightly season with salt and pepper.

10. Leaving a 1-inch border all around the edges, evenly spread the goat cheese mixture over the baked pastry.

11. Arrange the asparagus in a single layer over the goat cheese and return to oven for another 8-10 minutes or until the pastry is golden and puffed around the edges.

12. Cool for a few minutes on the pan before removing.  Serve warm or at room temperature.

Cook’s Note - Optional:  sprinkle with micro greens