Servings: 4
Start to finish: 55 minutes
6 ounces thin asparagus, trimmed and cut 1/4 inch thick on bias (1 cup)
2 scallions, sliced thin
3 tablespoons extra-virgin olive oil
2 tablespoons chopped pitted kalamata olives
1 garlic clove, minced
1/4 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces (1 cup) goat cheese, softened
1 (9 1/2-by-9 inch) sheet puff pastry, thawed
Adjust oven rack to upper-middle position and heat oven to 425 F. Line rimmed baking sheet with parchment paper. Combine asparagus, scallions, 1 tablespoon oil, olives, garlic, zest, salt, and pepper in bowl. In separate bowl, mix 3/4 cup goat cheese and 1 tablespoon oil until smooth; set aside.
Unfold pastry onto lightly floured counter and roll into 10 inch square; transfer to prepared sheet. Lightly brush outer 1/2 inch of pastry square with water to create border, then fold border toward center, pressing gently to seal.
Spread goat cheese mixture in even layer over center of pastry, avoiding folded border. Scatter asparagus mixture over goat cheese, then crumble remaining 1/4 cup goat cheese over top of asparagus mixture.
Bake until pastry is puffed and golden and asparagus is crisp-tender, 15 to 20 minutes. Let cool for 15 minutes. Drizzle with remaining 1 tablespoon oil, cut into 4 equal pieces, and serve.
Nutrition information per serving: 530 calories; 366 calories from fat; 41 g fat ( 9 g saturated; 0 g trans fats); 13 mg cholesterol; 464 mg sodium; 31 g carbohydrate; 2 g fiber; 1 g sugar; 11 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Asparagus-Goat Cheese Tart in “Vegetables Illustrated .”
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America’s Test Kitchen provided this article to The Associated Press.
