I can't get over how delicious this sounds. Goat cheese? Lemon? Asparagus? Sign me up inmediatamente.
Lemon Asparagus Tart
Serves 63/4 pound fresh asparagus, medium-thick spears
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 teaspoons fresh lemon zest
1 sheet frozen puff pastry, thawed according to package directions
5 ounces herbed goat cheese
1/2 cup finely grated Gruyère or Emmentaler cheese
1 egg
1 tablespoon fresh lemon zest
Flaked sea salt, for finishing
Preheat the oven to 400 degrees. Wash and trim the asparagus spears to 9 inches in length, removing the rough stalk ends. Place the asparagus on a large plate or sheet pan and drizzle with the olive oil, salt and pepper, lemon zest and toss gently to coat all spears.
On a lightly floured piece of parchment paper, roll out the thawed puff pastry dough to an 11x14 inch rectangle. Using a small knife, score a 1-inch border around the edges of the tart. Place the pastry, still on the parchment paper, to a sheet pan. Using a fork, prick the bottom of the pastry shell every inch or so within the border to keep this part of the pastry flat during baking process.
Crumble the goat cheese evenly over the tart within the border, then sprinkle with the grated Gruyère/Emmentaler. Top with the asparagus spears placed crosswise, alternating ends and tops. Lightly beat the egg with 1 tablespoon of water, and brush the border of the tart with the egg wash.
Bake at 400 degrees for 15-20 minutes, or until the pastry is puffed, crispy and brown. Remove from the parchment paper to a platter, garnish with lemon zest and flaked sea salt. Serve warm.
ORIGINAL RECIPE NOTES: I have made this tart many times and like the result of using medium-thick spears of asparaus. If you can only find the thinner fresh spears, you may need to reduce the cooking time slightly as not to overcook the asparaus. If you can only find the thicker spears, be sure to peel the stocks about halfway up to remove the tougher outer skin.
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