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.