INGREDIENTS
• 1 sheet puff pastry, thawed
• 8 oz. cream cheese, softened
• 1 tbsp. fresh chives, chopped
• 1 tbsp. fresh tarragon, chopped
• 4 oz. goat cheese, crumbled
• 2 tsp. lemon zest, grated
• 1 bunch asparagus
• 1 ½ tsp. Dijon mustard
• Salt and pepper to taste
• 1 egg, egg wash
PREPARATION
Thaw pastry and set oven to 400 degrees. Roll puff pastry on parchment paper to ¼ inch thickness. Transfer parchment paper and pastry to baking sheet. Prick dough with fork. Score perimeter edge of dough by slicing ½ way through about 1 inch from the edge allowing crust to rise. Brush with egg wash, bake at 400 for 16 minutes until golden and let cool. In a bowl, mix together cream cheese, Dijon, lemon zest, fresh herbs, salt and pepper. Spread evenly over the cooled pastry curst with spatula. Sprinkle goat cheese over mixture. Cut asparagus spears to fit on tart, toss with olive oil, and arrange on top of tart. Bake for 15-20 minutes. Cool and serve.