Herby Asparagus & Goat Cheese Tart

Directions

1. Heat oven to 425℉. In a medium bowl, combine the goat cheese, crème fraîche, egg, Potato Slayer seasoning, and lemon zest and whisk until smooth.

2. Lightly flour your work surface and roll out the puff pastry into a 13-by-11-inch rectangle, about ⅛-inch thick. (Don’t sweat the shape; an even thickness is more important than a perfectly symmetrical rectangle.) Use your rolling pin to transfer the dough to a parchment-lined cookie sheet. With a sharp knife or fork, lightly score a ½-inch border around the edges of the puff pastry (dip the utensil in flour as needed to prevent sticking).

3. Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and top them with a sprinkle of salt, the grated Parmesan, and a few grinds of black pepper.

4. 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.