Asparagus and Goat Cheese tart

Preheat the oven to 400 F. Line a baking sheet with a Silpat mat or parchment paper and set aside. Sprinkle some flour on the mat to prevent the pastry from sticking and to help it roll out.

Lay the pastry on the silicone mat (or parchment paper) and use a rolling pin to thin it out a bit. Shape into a large rectangle, almost 11×15 inches. Trim the edges with a pizza cutter or a knife, only if you want perfectly flat edges.

Using a large spoon, rubber spatula, or any tool you want, spread the goat cheese on the pastry. It might pull up the pastry a little bit, but just work gently and it will be fine.

Sprinkle with the minced garlic. Lay the trimmed asparagus on the cheese, alternating them tip to end (see photo).

Drizzle with olive oil, then sprinkle with salt and pepper.

Bake for 25 minutes, or until the tart edges are evenly browned and the asparagus is starting to ‘wrinkle.’

Remove from the oven, and cut into squares. Use a large knife and cut gently so the warm cheese doesn’t ooze out.

Serve warm or at room temperature.

Store leftovers in an airtight container in the fridge.