Ingredients

• 1 sheet all-butter puff pastry, thawed if frozen (about 9–14 oz)
• All-purpose flour, for dusting
• 1 cup soft goat cheese, at room temperature (4 oz)
• 1 cup crème fraîche, at room temperature (8 oz)
• 1 large egg, lightly beaten, at room temperature
• 1 garlic clove, finely grated or minced
• 1½ tbsp chopped fresh tarragon (plus more for garnish)
• ½ tbsp finely grated lemon zest
• ½ tsp fine sea salt (plus more for sprinkling)
• Pinch of freshly grated nutmeg
• 8 oz thin asparagus, woody ends trimmed
• Extra-virgin olive oil
• 2 tbsp grated Parmesan
• Freshly ground black pepper
• Red-pepper flakes (optional)
• 1½ oz shaved Parmesan (about ½ cup)

Preparation

Step 1
Preheat oven to 425°F.
In a medium bowl, mash together goat cheese, egg, garlic, tarragon, lemon zest, salt, and nutmeg until smooth.
Whisk in the crème fraîche until fully combined.

Step 2
On a lightly floured surface, roll out the puff pastry into a 13-by-11-inch rectangle (about ⅛ inch thick).
Transfer to a parchment-lined baking sheet.
Lightly score a ½-inch border around the edges with a sharp knife (don’t cut all the way through).

Step 3
Spread the cheese mixture evenly within the scored border.
Arrange asparagus spears on top in a single layer.
Brush asparagus with olive oil and sprinkle with a pinch of salt and the grated Parmesan.

Step 4
Bake for 25 to 30 minutes, or until the pastry is puffed and golden.
Let the tart cool on the baking sheet for at least 15 minutes (or up to 4 hours).

Step 5
Before serving, sprinkle with black pepper, red-pepper flakes (if using), shaved Parmesan, and more tarragon.
Finish with a drizzle of olive oil.

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