5 bacon slices
1 shallot, finely chopped
1 bunch asparagus, cut into 1″ pieces
1 sheet of puff pastry
8 ounces soft goat cheese
Salt & Pepper
1 large egg yolk, mixed with 1/2 teaspoon water
Pre-heat oven to 450 degrees F.
Fry bacon until crisp. Transfer to paper towels. Pour off all but 1 tablespoon of bacon grease and add the shallot to the pan, saute for 1 minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp tender. Remove the pan from heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot.
On a lightly floured piece of kitchen parchment paper, roll out the pastry to a 10×16 inch rectangle. Transfer the pastry and the parchment to a baking sheet.
Using your fingers, pat the goat cheese onto the pastry, leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon and shallot mixture evenly over the goat cheese. Season with salt and pepper.
Brush the edge of the tart with egg wash. Bake until the pastry is golden brown, 20-25 minutes. Let cool slightly and serve warm.
1 shallot, finely chopped
1 bunch asparagus, cut into 1″ pieces
1 sheet of puff pastry
8 ounces soft goat cheese
Salt & Pepper
1 large egg yolk, mixed with 1/2 teaspoon water
Pre-heat oven to 450 degrees F.
Fry bacon until crisp. Transfer to paper towels. Pour off all but 1 tablespoon of bacon grease and add the shallot to the pan, saute for 1 minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp tender. Remove the pan from heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot.
On a lightly floured piece of kitchen parchment paper, roll out the pastry to a 10×16 inch rectangle. Transfer the pastry and the parchment to a baking sheet.
Using your fingers, pat the goat cheese onto the pastry, leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon and shallot mixture evenly over the goat cheese. Season with salt and pepper.
Brush the edge of the tart with egg wash. Bake until the pastry is golden brown, 20-25 minutes. Let cool slightly and serve warm.
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