Asparagus + Brie Puff Pastry Tart
Asparagus + Brie Puff Pastry Tart
-
1
sheet frozen puff pastry
-
1
egg
-
4
ounces
goat cheese,
room temperature
-
2
tablespoons
grated parmesan
-
1
tablespoon
lemon zest
-
1½
tablespoons
olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
6
ounces
brie cheese,
rind removed and sliced
-
1-12
asparagus spears
(green or purple)
-
½
lemon,
zested
-
3
tablespoons
fresh thyme or tarragon,
chopped
Unfold the pastry sheet on a lightly floured surface and roll to a roughly 10×15 rectangle. Trim off the uneven edges. Place on a parchment lined baking sheet and refrigerate for about 15 minutes.
Beat the egg in a small bowl with a splash of water and set aside.
Remove puff pastry from the refrigerator and prick the center of the pastry with a fork; brush with egg wash all over (including the edges) and transfer to oven and bake for 8 minutes.
In the meantime, combine goat cheese, parmesan, ½ tablespoon olive oil, salt + pepper in a small bowl and mix until creamy and smooth. Trim tough ends off of asparagus and season with remaining olive oil, lemon zest, fresh herbs and salt + pepper.
Remove puff pastry from the oven and gently push down. Spread goat cheese mixture on crust. Place brie slices on top and lay a single layer of asparagus over the brie. Return to the oven and bake an additional 10 minutes until pastry is golden and puffy.
