Asparagus and Goat Cheese Free-Form Tart

Instructions

• 1Place the goat cheese in a bowl, using a microplane, grate the lemon zest over the cheese. Add the cream and stir until well combined and smooth.
• 2Trim and discard the woody ends from the asparagus. Place in a bowl, drizzle with the oil and sprinkle with the salt and pepper. Turn to coat and set aside.
• 3Insert the wire rack into position 7. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 15 minutes. Press Confirm for P2 and set the oven to Roast, Super Convection, 375°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 4Place the pastry on a sheet of parchment paper and trim into a rectangle approximately 9½-inch x 8-inch. Gently score a ½-inch border. Using a fork, lightly pierce inside the border to prevent the pastry from rising.
• 5Spread the filling inside the border. Transfer the pastry with the parchment paper to the roasting pan.
• 6Arrange the asparagus over the filling and lightly press.
• 7Brush the edges with the egg yolk.
• 8Once preheated, place the pan in the oven and bake for 15 minutes in P1. At the end of P1 sprinkle with the parmesan. The oven will automatically switch to P2. Halfway through P2 carefully remove the parchment paper and continue cooking to crisp the base.
• 9The pastry should be browned underneath. If not, cook it a little longer.
• 10Transfer the tart to a wire rack to cool for 5 minutes.
• 11Sprinkle with chives and serve.