Spring Asparagus Tart

Ingredients:

• 1 tbsp flour + extra for work
• 1 sheet frozen puff pastry, thawed (23x22cm sheet from a 0.5kg package)
• 1 tbsp. mascarpone cheese
• 1.5 tsp coarse salt
• 1 large egg, beaten
• Finely grated zest of 1 lemon (about 1 tbsp)
• 1 tbsp chopped chives
• 1 tbsp. l. chopped tarragon
• 450 g thin asparagus, tough ends trimmed
• 1 tbsp. l. olive oil
• Greens in a light dressing, for serving

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry on it to form an even rectangle measuring 22 x 32 cm. Transfer to the prepared baking sheet. Mix the mascarpone, 1 1/4 teaspoons of salt, flour, eggs, and lemon zest, then fold in the chives and tarragon. Spread the mixture over the puff pastry, leaving a 2 cm border. Using a sharp knife, make small slits around the entire edge, about 2.5 cm apart.
2. In a bowl, toss the asparagus with olive oil. Lay half the asparagus in a neat row across the dough, reaching the edges with their tips. Repeat in the opposite direction with the remaining asparagus. Sprinkle with the remaining 1/4 teaspoon of salt and pepper. Bake until the edges of the tart are puffed and golden and the top is lightly browned, about 25 minutes. Let cool for 5-10 minutes and serve.
   
   Serve with herbs in a light dressing.