Asparagus and Goat Cheese Tart with Dijon Mustard

Ingredients

• 1 sheet puff pastry, thawed
• 3 tablespoons Dijon mustard
• 4 ounces goat cheese, softened
• 1 pound asparagus, trimmed
• 1 tablespoon olive oil
• 1 egg, beaten
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 teaspoon fresh thyme leaves
• 1 tablespoon lemon zest

Method

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Unroll the puff pastry sheet onto the prepared baking sheet and, using a sharp knife, score a 1/2-inch border around the edges without cutting all the way through.

3. 3

   Prick the center of the pastry (inside the border) all over with a fork to prevent excessive puffing.

4. 4

   Bake the pastry until lightly golden and set, 10 minutes.

   10:00 · Pre-bake pastry
5. 5

   Remove the pastry from the oven and gently press down the center with the back of a spoon if it has puffed up.

6. 6

   Spread the Dijon mustard evenly over the center of the pastry, staying inside the scored border.

7. 7

   Dot and spread the softened goat cheese evenly over the mustard layer.

8. 8

   Toss the asparagus with olive oil, salt, and pepper in a bowl.

9. 9

   Arrange the asparagus spears in a single layer over the goat cheese, alternating direction of the tips for an even look.

10. 10

    Brush the exposed pastry border with the beaten egg.

11. 11

    Bake until the pastry is deeply golden and the asparagus is tender-crisp, 20 to 25 minutes.

    20:00 · Bake tart
12. 12

    Remove the tart from the oven and let cool slightly on the baking sheet, about 5 minutes.

    5:00 · Cool slightly
13. 13

    Sprinkle with fresh thyme leaves and lemon zest, then slice into 6 pieces and serve warm or at room temperature.