Subj : Melissa Clark Top 50 - 36
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 02:56 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus, Goat Cheese & Tarragon Tart
 Categories: Pastry, Vegetables, Cheese, Herbs
      Yield: 7 servings
 
      1 c  Soft goat cheese; room temp
      1 lg Egg; lightly beaten, room
           - temp
      1 lg Garlic clove; minced
  1 1/2 tb Chopped fresh tarragon
           - leaves; more for serving
    1/2 tb Fine grated lemon zest
    1/2 ts Fine sea salt; more for
           - sprinkling
        pn Fresh grated nutmeg
      1 c  Creme fraiche; room temp
           A-P flour; to dust the work
           - surface
      1    Sheet or square all-butter
           - puff pastry; thawed
      8 oz Thin asparagus; woody ends
           - trimmed
           Extra-virgin olive oil
      2 tb Grated Parmesan
           Fresh ground black pepper
           Red-pepper flakes (opt)
  1 1/2 oz Parmesan; shaved w/vegetable
           - peeler
 
  Set oven @ 425oF/218oC.
  
  In a medium bowl, use a fork or a wooden spoon to mash
  together the goat cheese, egg, garlic, tarragon, lemon
  zest, salt and nutmeg until smooth. Switch to a whisk
  and beat in the creme fraiche until smooth.
  
  On a lightly floured surface, roll out puff pastry into
  a 13" X 11" rectangle about 1/8" thick. Transfer the
  dough to a parchment-lined cookie sheet. With a sharp
  knife, lightly score a 1/2" border around the edges of
  the puff pastry.
  
  Spread the creme fraiche mixture evenly inside the
  scored border. Line up the asparagus spears on top, and
  brush them with olive oil. Sprinkle some salt and the
  grated Parmesan over the asparagus.
  
  Bake until the pastry is puffed and golden, 25 to 30
  minutes. Let it cool on the cookie sheet for at least 15
  minutes or up to 4 hours before serving. Then sprinkle
  black pepper, red-pepper flakes (if using), the shaved
  Parmesan and tarragon leaves. Drizzle a little oil on
  top.
  
  By: Melissa Clark
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Most restaurants offer frozen food and fresh help.
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