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Asparagus, Goat Cheese and Tarragon Tart Recipe - NYT Cooking

Date Added: 3/18/2023    Source:

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  • 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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