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Asparagus, Goat Cheese and Tarragon Tart
Ingredients
  • 1 cup soft goat cheese, at room temperature (4 ounces)
  • 1 large egg, lightly beaten, at room temperature
  • 1 large garlic clove, finely grated or minced
  • 1½ tablespoons chopped fresh tarragon leaves, plus more for serving
  • ½ tablespoon finely grated lemon zest
  • ½ teaspoon fine sea salt, 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
  • Freshly ground black pepper
  • Red-pepper flakes (optional)
  • 1½ ounces Parmesan, shaved with a vegetable peeler (about ½ cup)
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