- 4
- 55 mins
Ingredients
- 6 oz thin asparagus, trimmed and cut 1/4 inch ton diagonal (1 cup)
- 2 scallions (I left this out)
- 3 TBSP olive oil
- 2 TBSP chopped kalamta olives (I used more)
- 1 garlic clove, minced
- 1/4 tsp grated lemon zest
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 oz (1 cup) goat cheese, softened
- 1 sheet puff pastry
Preparation
Step 1
Preheat 425 F, adjust oven rack to upper-middle
Line baking sheet with parchment paper
Combine asparagus, scallions, 1 TBSP olive oil, olives, garlic, zest, salt & pepper in bowl.
In separate bowl mix 3/4 cup goat cheese with 1 TBSP olive oil until smooth.
Unfold pastry onto lightly floured counter and foll into 10 inch square. Transfer to prepared sheet. Lightly brush outer 1/2 inch with water and fold over to create border, press to seal.
Spread goat cheese mixture in even layer over pastry. Scatter asparagus mixture over goat cheese, then crumble remaining goat cheese over top.
Bake until pastry is puffed and golden and asparagus is crisp-tender, 15-20 minutes. Let cool for 15 minutes. Drizzle with remaining 1 TBSP olive oil. Cut into 4 equal pieces and serve.