Valerie Bertinelli makes this easy, elegant asparagus tart for company
"Bright flavors from lemon and herbs complement the tangy goat cheese making this tart light but satisfying...."
INGREDIENTS
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8 ounces goat cheese
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1/2 cup ricotta
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3 large eggs, divided
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2 cloves garlic, grated
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1/3 cup roughly chopped flat-leaf parsley
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1/4 cup chopped chives
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2 tablespoons chopped dill
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1/2 cup freshly grated Parmesan cheese
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1 tablespoon lemon zest (from 1 lemon)
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kosher salt
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freshly ground black pepper
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1 pound thick stem asparagus, trimmed
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extra-virgin olive oil
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1/2 pound sheet puff pastry
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