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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Asparagus, Goat Cheese & Tarragon Tart   
    Categories: Pastry, Vegetables, Cheese, Herbs   
         Yield: 7 servings   
       
         1 c  Soft goat cheese; room temp   
         1 lg Egg; lightly beaten, room   
              - temp   
         1 lg Garlic clove; minced   
     1 1/2 tb Chopped fresh tarragon   
              - leaves; more for serving   
       1/2 tb Fine grated lemon zest   
       1/2 ts Fine sea salt; more for   
              - sprinkling   
           pn Fresh grated nutmeg   
         1 c  Creme fraiche; room temp   
              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 Grated Parmesan   
              Fresh ground black pepper   
              Red-pepper flakes (opt)   
     1 1/2 oz Parmesan; shaved w/vegetable   
              - peeler   
       
     Set oven @ 425oF/218oC.   
        
     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 13" X 11" 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.   
        
     By: Melissa Clark   
        
     Yield: 6 to 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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