Asparagus Tart With Goat Cheese

• Produce

  • 15 Asparagus spears
  • 2 tbsp Dill

• Baking & Spices

  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1/2 cup Goat cheese, soft
  • 1/2 cup Parmesan cheese, grated

• Other

  • 1 (10x15-inch puff pastry sheet, thawed if frozen

Found on yummyaddiction.com

Description

Directions

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly dust with flour. Lay out puff pastry sheet and roll lightly with rolling pin. Fold each edge of the pastry over to form a border around the edges. Crimp the edges of the puff pastry with a fork and poke pastry sheet through in many spots so that the steam will come out when baking and to prevent it from puffing too much.
• In a large pot of salted boiling water, cook asparagus 2 to 3 minutes or until tender-crisp. Rinse under cold water and spread on paper towel to dry. Cut the spears of asparagus so that they fit across the length of the puff pastry.
• Carefully spread goat cheese evenly over the puff pastry and arrange the asparagus on top of the cheese, stacking to fit, if needed. Sprinkle with Parmesan and dill.
• Bake for 15-18 minutes or until the crust is lightly golden. Garnish with freshly ground black pepper and a light drizzle of olive oil, if desired. Cut into squares and serve. Enjoy!