ASPARAGUS FLATBREAD

INGREDIENTS

• 1 Sheet homemade puff pastry
• 2 tbsp Dijon
• ½ Cup goat cheese from Lost Ruby Ranch
• 1 Bunch thin asparagus, trimmed from Eden Hill
• Dill fronds, chopped, for garnish 
• Parsley leaves, chopped, for garnish
• 2 Farm fresh eggs from Cedar Ridge Egg Farm or Bonton Farms
• Kosher salt and black pepper
• Flaky sea salt, for finish

INSTRUCTIONS
STEP 1
Preheat oven to 400F
STEP 2
Lay puff pastry on parchment-lined sheet pan. Spread Dijon thinly across surface, leaving a ½” border. Follow with spoonfuls of goat cheese (don’t worry about spreading it evenly, the heat of the oven will spread the goat cheese). Arrange asparagus in a row on top, with all spears in one direction. Bake in oven for 25-30 minutes or until pastry is deep golden brown and asparagus is tender.
STEP 3
While tart is baking, make the eggs. Lower into gently boiling water and cook for 7 minutes. STEP 4
Transfer to a bowl of cold water, peel and set aside.
STEP 5
To serve, garnish tart with dill and parsley, cut eggs in half and arrange on top and finish with more flaky sea salt. Serve warm or at room temperature.