Asparagus Tart

Real Simple, 2004

Makes 6-8 servings

    1 sheet puff pastry shells thawed                              
    10 ounces goat cheese                                          
    1 1/2 pounds asparagus spears ends trimmed                     
    1 tablespoon olive oil                                         
    Zest 1/2 lemon                                                 
    Salt and pepper       
                                        
Preheat oven to 400° F. Roll out the pastry into a 10-by-18-inch rectangle. Leaving a 1-inch border, prick the surface of the pastry all over with a fork. Bake about 15 minutes or until golden, then remove from oven. Spread the cheese over the pastry. Lay the asparagus on top of the cheese. Brush with the oil and sprinkle with the zest, salt, and pepper. Bake an additional 20 to 25 minutes. Let cool before serving.

MY NOTE: I used 8 oz. of goat cheese and I still found that a little too rich.  I know it might look odd, but it would be easier to eat if the asparagus was cut up before it was put on the tart.  Otherwise, pretty tasty!

MXF