Easy Asparagus Tart with Puff Pastry

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Step 1. On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush.

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Step 1. Heat oven to 425 degrees. 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 crème fraîche until smooth. Step 2.

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Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool. To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt and pepper in a bowl. Reserve 1 tablespoon of the goat cheese and set aside. Mix the rest of the goat cheese and olive oil in a bowl.

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Line up the asparagus on top of the onions and then top with the tomatoes and goat cheese. Sprinkle the flaky sea salt over the top. 1 bunch asparagus, 2 small handfuls cherry tomatoes, ¼ cup goat cheese, ½ teaspoon flaky sea salt. Place the tart in the oven and bake it for 25 minutes, or until the pastry is puffed and golden.

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Preparation 1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper. 2. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment.

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Spread the shredded mozzarella (1 cup) on top of the puff pastry, trying to stay inside the scored lines. Top with the grated parmesan cheese (1/4 cup). Arrange the asparagus spears on top, close together, alternating the directions they're facing so the ends and tips alternate. Drizzle the top with the olive oil and sprinkle with a little bit.

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After 10 minutes of baking pull the puff pastry from the oven and add the Gruyere cheese and goat cheese. Lay the asparagus spears on the cheese. Crack 2-3 eggs over the asparagus, being careful not to break the yolk (you can skip this part if you don't like baked eggs). Place the tart back in the oven for another 15-20 minutes.

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Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, and salt until smooth.

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Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the asparagus out on the lined baking sheet in an even layer and drizzle lightly with olive oil. Season with salt and pepper. Roast for 10-12 minutes or until the asparagus is tender. Remove from the oven and set aside to cool.

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To Prepare the Filling. Place the goat cheese in a medium-sized bowl and break it up with a fork. Peel and mince the shallot and the other half clove of garlic, then add them to the goat cheese. Using a rasp, zest half of the lemon over the cheese. Then add 1/8 tsp of black pepper and a pinch or two of kosher salt.

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Sprinkle the Gruyere cheese and goat cheese over the tart (leaving the outer edges bare). Lay the asparagus spears and sliced cherry tomatoes on the cheese in a single layer. Place the tart back in the oven for another 15-20 minutes or until the crust is golden brown and the cheese is melted. Serve immediately.

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Place the tart pan into the refrigerator as you prepare the filling. Preheat the oven to 450 degrees. Make the filling. In a medium bowl, combine the goat cheese, eggs, shallots, garlic, thyme, and lemon zest. Use a fork or a whisk to incorporate the ingredients until smooth. Lay the asparagus spear on a large plate.

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Preheat oven to 400 F. Spray a large baking sheet with nonstick cooking spray. After removing the fibrous ends of the stalks, chop the asparagus into 1- to 2-inch pieces. Unroll the thawed puff.

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Add the garlic, asparagus and peas to the pan and cook, stirring, for 2 to 3 minutes until the garlic is golden brown. Season the mixture with salt and pepper then transfer it onto the baked puff pastry, spreading it evenly within the edges. Break the eggs, one at a time, into a small dish then carefully pour each egg onto the tart, spacing.

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When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal. Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.

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Preparation. Preheat oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, whisk together goat cheese, egg, garlic powder, thyme, salt, and pepper. Once smooth, add creme fraiche and whisk again. On a lightly floured work surface, roll out the puff pastry into an 11x13-inch rectangle.