Subj : Melissa Clark Top 50 - 36
To : All
From : Dave Drum
Date : Thu Sep 26 2024 02:56 pm
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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