Summer Roasted Veggie Tart
1 Large Garlic Clove, Minced
1/2 Tsp Grated Lemon Zest
1/2 Tsp Sea Salt
1 Sheet of Puff Pastry
1 Cup Goat Cheese or Kitehill Vegan Ricotta Cheese
1 Cup Kitehill Sour Cream
8 Ounces of Asparagus or your favorite veggie
All-Purpose Flour, For Dusting
Nutmeg, Just a Pinch
Extra- Virgin Olive Oil
Freshly Ground Black Pepper
Grated Parmesan, Optional
Preheat the oven to 425 degrees. In a medium mixing bowl, whisk together the goat cheese, egg, garlic, lemon zest, salt, and nutmeg until smooth. Slowly beat in the sour cream.
On a lightly floured surface, roll out your pastry dough into a 13-by-11 inch rectangle, about 1/8th in thickness. Transfer the dough onto a clean parchment-lined cookie sheet.
Spread the goat cheese mixture evenly inside the pastry and line up your asparagus ( or veggie of choice ) on top, drizzle with olive oil, salt, and grated parmesan.
Pop the cookie sheet into the oven and bake the pastry until puffed and golden, about 25 to 30 minutes. Let the tart cool for at least 15 minutes. Sprinkle with black pepper, red pepper flakes, shaved parmesan cheese, a drizzle of olive oil, and enjoy!