Valerie Bertinelli's Asparagus, Herb and Goat Cheese Tart

 Valerie demoed this on The TODAY Show. This was light and flavorful and the lemon zest added the perfect amount of flavor! perfect warmer weather meal or for a holiday like Easter. My asparagus were pretty thick so we sliced down the middle tip to end.

• 8 ounces goat cheese
• 1/2 cup ricotta
• 3 large eggs, divided
• 2 cloves garlic, grated
• 1/3 cup roughly chopped flat-leaf parsley
• 1/4 cup chopped chives
• 2 tablespoons chopped dill
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon lemon zest (from 1 lemon)
• kosher salt
• freshly ground black pepper
• 1 pound thick stem asparagus, trimmed
• extra-virgin olive oil
• 1/2 pound sheet puff pastry

• 1. Preheat oven to 400 F and line a rimmed baking sheet with parchment paper.

  2. Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next add in the grated garlic, chopped herbs, Parmesan cheese, lemon zest, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse once again to combine all the ingredients. Set aside.

  3. On a separate rimmed baking sheet, toss the trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper. Set aside.

  4. Unroll the puff pastry on a lightly floured work surface and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13- by 11-inch rectangle. Add the goat cheese herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture alternating directions.

  5. To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the butter edge.

  6. Transfer the tart to the oven and bake for 25-30 minutes, until the crust is golden and the cheese mixture is set.