Asparagus & Goat Cheese Tart
- 2 sheets frozen puff pastry (or mini phyllo dough tart cups)
- 2 eggs
- 8 ozs goat cheese
- 2 tbsps chives, finely chopped
- 3/4 cup Pecorino Romano cheese
- 1 lb asparagus, trimmed and peeled
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 zest of lemon
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Preheat the oven to 400˚F, or according to puff pastry package instructions.
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Remove the puff pastry from the freezer and let it thaw on the counter while you make the filling.
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Zest the lemon into a small bowl and set the zest aside.
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To make the filling—in a medium bowl, beat 1 egg with the goat cheese, Pecorino Romano cheese, and 1 tablespoon freshly squeezed lemon juice.
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When the pastry is pliable enough to work with (typically after 20 to 30 minutes) unfold both sheets onto parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.
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Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.
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Fold edges inward and press to create a 1-inch border. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.
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Spread the goat cheese mixture inside the pastry border to make an even layer of filling.
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Trim & wash asparagus and toss with olive oil, salt and pepper. Arrange in a single layer on top of the cheese filling. If you want to get fancy, feel free to play with the arrangement of your asparagus.
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Remove the hot cookie sheet from the oven and place the parchment paper & tart on top. Return the cookie sheet to the oven and bake until golden brown and flaky, 30 to 35 minutes.
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When ready to serve, sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve with a chilled glass of Sauvignon Blanc and enjoy!
