Name: Asparagus & Goat Cheese Tart
Yield: 6 servings
Ingredients: 1 sheet puff pastry (about 10 ounces), thawed; 4 ounces soft goat cheese (chèvre); 2 tablespoons cream cheese, softened; 1 tablespoon fresh thyme leaves; 1 pound asparagus, trimmed; 1 tablespoon olive oil; 1 egg, beaten (for egg wash); Zest of 1 lemon; Flaky sea salt and freshly ground black pepper

This tart looks like something from a bakery window but comes together quickly, especially if you keep puff pastry in the freezer. The tangy goat cheese and the grassy snap of asparagus are one of spring's best pairings.

Ingredients

1 sheet puff pastry (about 10 ounces), thawed
4 ounces soft goat cheese (chèvre)
2 tablespoons cream cheese, softened
1 tablespoon fresh thyme leaves
1 pound asparagus, trimmed
1 tablespoon olive oil
1 egg, beaten (for egg wash)
Zest of 1 lemon
Flaky sea salt and freshly ground black pepper

Method

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Unroll the puff pastry onto the prepared baking sheet. Using a sharp knife, score a border about ¾ inch from the edge all the way around — don't cut all the way through. This creates the raised crust. Prick the inside rectangle all over with a fork.
In a small bowl, mix the goat cheese, cream cheese, half the thyme, the lemon zest, and a grind of black pepper until smooth.
Spread the cheese mixture evenly inside the scored border.
Toss the asparagus with olive oil and a pinch of salt. Arrange the spears in a single layer over the cheese, alternating directions for a nice look. If the spears are thick, halve them lengthwise.
Brush the border with beaten egg. Scatter the remaining thyme over the asparagus.
Bake for 20 to 25 minutes, until the pastry is puffed and deeply golden and the asparagus tips are lightly charred.
Finish with a sprinkle of flaky salt. Slice and serve warm or at room temperature.
*Storage:** Best eaten the same day. Leftovers can be refrigerated and reheated in a 177°C (350°F) oven for 10 minutes.
*Seasonal note:** Early-season asparagus — the thin, snappy spears — works best here. As the season progresses and stalks get thicker, peel the lower third with a vegetable peeler so they cook evenly.