Asparagus, Goat Cheese and Tarragon Tart Recipe - NYT Cooking
Date Added: 3/18/2023 Source: cooking.nytimes.com
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Ingredients
- 1cup soft goat cheese, at room temperature (4 ounces)
- 1large egg, lightly beaten, at room temperature
- 1large garlic clove, finely grated or minced
- 1 1/2tablespoons chopped fresh tarragon leaves, plus more for serving
- 1/2tablespoon finely grated lemon zest
- 1/2teaspoon fine sea salt, plus more for sprinkling
- Pinch of freshly grated nutmeg
- 1cup crème fraîche, at room temperature (8 ounces)
- All-purpose flour, for dusting the work surface
- 1sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
- 8ounces thin asparagus, woody ends trimmed
- Extra-virgin olive oil
- 2tablespoons grated Parmesan
- Freshly ground black pepper
- Red-pepper flakes (optional)
- 1 1/2ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)
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