Tarragon Asparagus Goat Cheese Tart

Ingredients:

• 1 cup goat cheese, at room temperature (4 ounces)
• 1 large egg, lightly beaten, at room temperature
• 1 large garlic clove, finely grated or minced
• ½ tablespoon finely grated lemon zest
• ½ teaspoon fine sea salt, plus more for sprinkling
• 1 tablespoon SKORDO French Tarragon Herb Blend, plus more for sprinkling 
• Pinch of freshly grated nutmeg
• 1 cup crème fraîche, at room temperature (8 ounces)
• All-purpose flour, for dusting the work surface
• 1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces) (brands vary)
• 8 ounces thin asparagus, woody ends trimmed
• Extra-virgin olive oil
• 2 tablespoons grated Parmesan

For Serving:

• Freshly ground black pepper
• Red-pepper flakes (optional)
• 1 ½ ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Directions:

1. Heat the oven to 425 °F. In a medium bowl, use a fork or wooden spoon to mash together goat cheese, egg, garlic, French Tarragon Herb Blend, lemon zest, salt, and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
2. On a lightly floured surface, roll out the puff pastry into a 13x11-inch rectangle, about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
3. Spread the goat cheese mixture evenly inside the scored boarder. Line up the asparagus spears on a baking sheet and brush them with olive oil. Then line them up atop the goat cheese mixture on the pastry. Sprinkle some salt and grated Parmesan over the asparagus.
4. Put into the oven and bake until the pastry is puffed and golden, 25-30 minutes. Remove from the oven and let cool on the baking sheet for at least 15 minutest or up to 4 hours before serving.
5. Sprinkle black pepper, red pepper flakes (if using), the shaved parmesan and more French Tarragon Herb Blend. Drizzle with a little olive oil, and serve!

Note: You can assemble the tart 1 day in advance, but reserve the sprinkling of salt, grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake.