Asparagus Tart with Goat Cheese & Chive Blossoms
Recipe by Tricia Wheeler
1 sheet Puff Pastry
10 medium-sized asparagus spears or 15 thin
½ cup of goat cheese
2 - 4 tablespoons of heavy cream
Handful of Chives with blossoms if they are in season
Salt & Freshly Ground Pepper
Pre-heat oven to 400 degrees. Put on water to boil to blanch asparagus. Pull out Puff Pastry Sheet and let defrost on counter.
Snip chives into small pieces, reserve blossoms if you have them. Mix chives with crumbled goat cheese in bowl, add two tablespoons heavy cream and stir to soften goat cheese mixture. You want it to be spreadable, add a little more cream if needed. Season cheese mixture with a little salt and pepper.
When water comes to boil blanch asparagus for a minute until they are softened slightly. If using really thin asparagus, blanch for 20 seconds. Drain and place asparagus either in a bowl with ice and water to cool them down and preserve their color – or put them on a plate and stick in refrigerator for 5 minutes to cool down.
Lay puff pastry on a heavy bottom cookie sheet, use parchment paper on bottom of cookie sheet if you have it on hand. Crimp edges of puff pastry upwards and pinch like you are crimping a pie crust. Spread goat cheese mixture inside of tart. Lay asparagus on goat cheese, alternating direction of asparagus tips one after another. Sprinkle with salt and freshly ground pepper.
Bake for about 20 minutes on middle rack until tart dough has risen and is lightly browned.
Garnish with Chive blossoms and cut into squares.