Ingredients: |
Ingredients: 1 9 1/2 x 9 in sheet puff pastry, thawed
6 oz asparagus, trimmed and cut into 1" lengths on the bias (1 cup)
2 scallions
3 Tbsp extra virgin olive oil
2 Tbsp chopped pitted kalamata olives
1 garlic clove
1/4 tsp grated lemon zest
1/4 tsp salt
1/4 tsp pepper
4 oz goat cheese (I like using an herbed goat cheese), softened
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Directions: |
Directions:Adjust oven racks to middle and top positions and heat to 400 deg. Line rimmed baking sheet with parchment paper and place puff pastry in center of sheet. Grease underside of 8" square baking dish, place in center of puff pastry and fill with pie weights, beans or pennies to weigh it down. Using sharp paring knife, score puff pastry around perimeter pan, 1/8" deep. (Do not cut thru pastry.)
Leaving baking dish on pastry, bake on middle rack for 20 min. Remove baking dish, rotate, and continue cooking until pastry is golden brown. Let cool for 30 min.
Meanwhile, combine asparagus, scallions, 1 Tbsp olive oil, garlic, zest, salt and pepper in a bowl. In a separate bowl, mix goat cheese and 1 Tbsp goat cheese until smooth. IF DOING FOR A PARTY, I DO ALL THE ABOVE AHEAD OF TIME.
Spread 3/4 goat cheese evenly over cooled puff pastry (avoid raised border), then scatter asparagus over top. Crumble remaining goat cheese over top of asparagus.
Bake tart on TOP oven rack until asparagus is tender and tart shell has darkened slightly around the edges, 10-15 min. Let cool for 15 min. Drizzle with remaining 1 Tbsp of olive oil. Cut into pieces. |
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