An asparagus, goat cheese, and chive tart made on a puff pastry crust and filled with a tangy creme fraiche custard. A delicious way to brunch, lunch, or dinner.
Yield: 6 servings
Ingredients
4 oz goat cheese, room temperature
1 large egg, lightly beaten
1 large garlic clove, grated
1½ tbsp chopped fresh chives
½ tbsp finely grated lemon zest
½ tsp fine sea salt
pinch of nutmeg
1 cup creme fraiche, room temperature
1 sheet all-butter puff pastry
8 oz thin asparagus, trimmed
olive oil, as needed
2 tbsp grated parmesan cheese
freshly ground black pepper, to taste
Instructions
Heat oven to 425F.
In a medium bowl, whisk together the goat cheese, egg, garlic, chives, lemon zest, salt, and nutmeg. Once smooth, add in the creme fraiche and again whisk until completely combined.
On a lightly floured work surface, roll the puff pastry into a 13x11 inch rectangle. Transfer to a parchment-lined baking sheet. Use a sharp knife to lightly score a ½-inch border around the edges.
Spread the creme fraiche mixture inside the scored lines on top of the puff pastry in an even layer. Top with the asparagus spears and brush with olive oil. Sprinkle with a pinch of salt and the parmesan cheese.
Place in the oven and bake for 25-30 minutes, or until golden. Allow to cool for 15 minutes before serving. Sprinkle with black pepper immediately before serving.