Ingredients
-
1 cup room temperature goat cheese
-
1 large egg, light beaten
-
1 1/2 tablespoons fresh tarragon, chives, basil or mint, finely chopped
-
1 clove of garlic, finely minced
-
1/2 teaspoon finely grated lemon zest
-
1/2 teaspoon salt, plus more for sprinkling
-
pinch of freshly grated nutmeg
-
1 cup crème fraîche
-
Flour, for dusting
-
1 sheet or square all-butter puff pastry, thawed if frozen (about 9-16 ounces)
-
1/2 pound thin asparagus, woody ends removed
-
Olive oil
-
2 tablespoons grated Parmesan cheese
-
ground black peppper, to taste
-
1/2 cup Parmesan cheese, shaved with a vegetable peeler
-
optional
-
crushed red pepper flakes, to taste
Directions
|
1
Done
|
Heat oven to 425F. |
|
2
Done
|
Line a baking sheet with parchment paper. |
|
3
Done
|
In a medium bow, mix together the goat cheese, egg, garlic, herb of choice, lemon zest, salt, and nutmeg until it's a smooth paste. |
|
4
Done
|
With a whisk, beat in the crème fraîche until all is well incorporated. |
|
5
Done
|
On a lightly floured surface, roll the puff pastry out to for a 13x11 inch rectangle about 1/8-inch thick. |
|
6
Done
|
With a sharp knife, lightly score a 1/2-inch border around edges for the puff pastry. |
|
7
Done
|
Spread the crème fraîche mixture evenly inside the scored border. |
|
8
Done
|
Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus. |
|
9
Done
|
Bake until the pastry is puffed and golden, 25 to 30 minutes. |
|
10
Done
|
Let it cool on the cookie sheet for at least 15 minutes before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top. |
