MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asparagus, Goat Cheese & Tarragon Tart
 Categories: Pastry, Vegetables, Cheese, Herbs
      Yield: 6 Servings

      1 c  Soft goat cheese;
           - room temperature
      1 lg Egg; lightly beaten,
           - room temperature
      1 cl Garlic; minced
  1 1/2 tb Fresh tarragon leaves;
           - chopped, more for serving
    1/2 tb Lemon zest; fine grated
    1/2 ts Fine sea salt; more for
           - sprinkling
      1 pn Nutmeg; fresh grated
      1 c  Creme fraiche; room temperature
           A-P flour; to dust the work
           - surface
      1    Sheet or square all-butter
           - puff pastry; thawed
      8 oz Thin asparagus; woody ends
           - trimmed
           Extra-virgin olive oil
      2 tb Parmesan; grated
           Fresh ground black pepper
           Red-pepper flakes (optional)
  1 1/2 oz Parmesan; shaved with
           - vegetable peeler

  Set oven @ 425°F/218°C.

  In a medium bowl, use a fork or a wooden spoon to mash together the
  goat cheese, egg, garlic, tarragon, lemon zest, salt, and nutmeg
  until smooth. Switch to a whisk and beat in the creme fraiche until
  smooth.

  On a lightly floured surface, roll out puff pastry into a 13x11"
  rectangle about 1/8" thick. Transfer the dough to a parchment-lined
  cookie sheet. With a sharp knife, lightly score a 1/2" border
  around the edges of the puff pastry.

  Spread the creme 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 or up to 4
  hours before serving. Then sprinkle black pepper, red-pepper flakes
  (if using), the shaved Parmesan and tarragon leaves. Drizzle a
  little oil on top.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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