Asparagus, goat cheese, and tarragon tart

By Melissa Clark

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Ingredients

1 cup (4 ounces) fresh goat cheese, room temperature
1 large egg, lightly beaten, room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1 1/2 tablespoons finely grated lemon zest
1 1/2 teaspoon fine salt, plus more sprinkling
Pinch of freshly grated nutmeg
1 cup (8 ounces) crème fraiche, room temperature
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
227 grams (8 ounces) thin asparagus, woody ends trimmed
Extra-virgin olive oil, as needed
2 tablespoons Parmesan cheese, grated
Freshly ground black pepper flakes, to taste
Crushed red pepper flakes, to taste (optional)
1 1/2 ounces Parmesan cheese, shaved with a vegetable peeler (about 1 1/2 cup)

Heat the oven to 425 Degrees F
In a medium bowl, use a wooden spoon or a fork to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt, and nutmeg until smooth. Switch to a whisk and beat in the crème fraiche until smooth.
On lightly floured surface, roll the puff pastry out to form a 13 x 11 inch rectangle about 1/8 inch thick. Transfer the dough to a parchment –lined cookie sheet. With a sharp knife, lightly score a 1/2 inch border around the edges of the puff pastry.
Spread the crème fraiche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes before serving (or for up to four hours). Then sprinkle black pepper, red pepper flakes (if using), the shaved Parmesan, tarragon leaves, and a drizzle of oil on top.