Asparagus and Goat Cheese Tart

Instructions

1. Prepare the pastry
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface to form a rectangle about 25x35cm (10x14 inches). Transfer to the prepared baking sheet. Using a sharp knife, score a 2cm (¾ inch) border around the edge of the pastry. Prick the inner rectangle all over with a fork to prevent it from puffing up too much during baking.
2. Make the cheese filling
   In a medium bowl, combine the goat cheese, ricotta cheese, 1 egg, lemon juice, half of the thyme leaves, minced garlic, and lemon zest. Season with salt and pepper and mix until smooth and well combined. Spread this mixture evenly over the inner rectangle of the pastry, staying within the scored border.
3. Prepare the asparagus
   Blanch the asparagus in boiling salted water for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. Once cooled, drain well and pat dry with paper towels. Toss with 2 tablespoons of olive oil, salt, and pepper.
4. Assemble the tart
   Arrange the asparagus spears in a neat row on top of the cheese filling, alternating directions for visual appeal. In a small bowl, beat the remaining egg with a splash of water to create an egg wash. Brush the border of the pastry with the egg wash to create a golden crust when baked.
5. Bake the tart
   Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown and the asparagus is tender. If the pastry begins to brown too quickly, cover the edges with foil.
6. Finish and serve
   Remove the tart from the oven and let it cool for 5-10 minutes. Drizzle with a little olive oil and honey (if using), and sprinkle with the remaining fresh thyme leaves. Cut into slices and serve warm or at room temperature.