Asparagus, Goat Cheese and Tarragon Tart

Store-bought puff pastry does most of the work in this spring tart, which pairs tangy goat cheese and crème fraîche with rows of thin asparagus. Pick up a bunch of skinny spears at the market while they're in season.

Serves 6 to 8 · 1 hour

Ingredients

• 4 ounces soft goat cheese (about 1 cup), at room temperature
• 1 large egg, lightly beaten, at room temperature
• 1 large garlic clove, finely grated or minced
• 1½ tablespoons chopped fresh tarragon, plus more leaves for serving
• ½ tablespoon finely grated lemon zest
• ½ teaspoon fine sea salt, plus more for sprinkling
• Pinch of freshly grated nutmeg
• 1 cup (8 ounces) crème fraîche, at room temperature
• All-purpose flour, for dusting
• 1 sheet all-butter puff pastry (9 to 14 ounces), thawed if frozen
• 8 ounces thin asparagus, woody ends trimmed
• Extra-virgin olive oil
• 2 tablespoons grated Parmesan
• Freshly ground black pepper
• Red-pepper flakes (optional)
• 1½ ounces Parmesan, shaved with a vegetable peeler (about ½ cup)

Instructions

1. Heat the oven to 425°F. In a medium bowl, mash the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg with a fork until smooth. Switch to a whisk and beat in the crème fraîche.
2. Dust the counter with flour and roll the puff pastry into a rectangle about 13 by 11 inches and ⅛ inch thick. Move it to a parchment-lined baking sheet.
3. With a sharp knife, lightly score a border ½ inch in from the edges of the pastry.
4. Spread the cheese mixture evenly inside the border. Arrange the asparagus over it in a single layer, brush the spears with oil, then sprinkle with a little salt and the grated Parmesan.
5. Bake for 25 to 30 minutes, until the pastry is puffed and golden.
6. Let the tart cool on the pan for at least 15 minutes or up to 4 hours. Just before serving, finish with black pepper, red-pepper flakes if you like, the shaved Parmesan, a few tarragon leaves and a drizzle of olive oil.

Tips

• The tart is best within an hour of baking, while the pastry is crisp and the filling still soft, but it holds up well for a few hours.
• To get ahead, assemble it up to a day early, cover loosely and refrigerate. Add the salt and grated Parmesan right before it goes in the oven.
• Chives, basil or mint can stand in for the tarragon.

Adapted from Melissa Clark, NYT Cooking.