Scale

1 sheet puff pastry, thawed

1 cup ricotta cheese

4 ounces goat cheese, at room temperature

1 large egg

2 cloves garlic, minced

1 teaspoon lemon zest

1 teaspoon lemon juice

1 teaspoon dijon mustard

1 teaspoon dried tarragon

½ teaspoon salt

½ pound asparagus spears, ends trimmed

½ cup cherry tomatoes

Olive oil for brushing

1 tablespoon fresh thyme leaves, divided

2 tablespoons grated Romano cheese

Salt and fresh ground black pepper

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix together the ricotta, goat cheese, egg, garlic, lemon zest, lemon juice, mustard, tarragon and salt.
Roll out the pastry sheet on a floured surface, into a 10×13” rectangle. Place on the lined baking sheet and lightly score a 1-inch border all the way around.
Spread the cheese mixture all over the pastry, inside the scored border. Lay asparagus spears on top. Place tomatoes evenly around. Brush the tops of asparagus and tomatoes with olive oil. Sprinkle half of the thyme all around the tart. Top with romano cheese.
Bake until pastry is puffed up around edges and is golden brown, about 15 to 18 minutes. Sprinkle with fresh ground pepper and salt and the remaining thyme leaves. Garnish with more grated Romano cheese if desired.

Keywords: asparagus tomato tart, asparagus tart, brunch, brunch recipes, breakfast recipes, easy recipes, quick recipes