A vibrant celebration of early spring. This tart contrasts the sharp, lactic tang of fresh goat cheese with the grassy, verdant notes of asparagus, bound together by a delicate puff pastry shell.
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Preheat oven to 400°F (200°C). Unroll puff pastry onto a parchment-lined sheet.
Score a 1-inch border around the edge of the pastry with a sharp knife (do not cut all the way through). Prick the center area all over with a fork.
Whip the softened goat cheese with heavy cream, lemon zest, salt, and pepper until spreadable.
Spread the cheese mixture evenly inside the scored border.
Toss asparagus spears with olive oil, salt, and pepper. Arrange them neatly over the cheese in a single layer.
Brush the pastry border with the beaten egg wash.
for 20-25 minutes until the pastry is puffed and golden and the asparagus is tender.
Serve warm or at room temperature.
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