1. Position rack in center of oven and heat to 400 degrees.

2. Bring 2 inches of water to a boil in a large skillet. Cook asparagus for about 4 minutes or until bright green in color. Drain the asparagus and rinse in cool water to stop the cooking. Place asparagus on a clean towel to dry.

3. Lightly dust a pastry board with flour and roll the dough into a 10” x 16” inch rectangle.

4. Transfer on to a parchment lined baking sheet.
5. Fold about 1″ of dough in around the edges to form a frame. With a sharp knife, lightly score pastry dough inside the folded edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals.
6. Bake until golden, about 15 minutes. The center of the pastry will puff up as it cooks, but will deflate as it cools leaving a “tray” to build your tart on.
7. Evenly cover the top of the pastry with the crumbled goat cheese.
8. Trim the asparagus to fit inside the frame of the tart. Place the spears close together alternating directions as you go.
9. Drizzle the asparagus with olive oil, and season lightly with salt and pepper.
10. Bake for 20 to 25 minutes, or until the asparagus is tender.
11. Allow to rest for at least 5 minutes before cutting.

Serve

1. Best served at room temperature or just slightly warm. A bed of salad makes an excellent companion for this pastry.