A simple and classy spring tart made with puff pastry and asparagus is great as a starter or a light lunch.
– 1 sheet frozen puff pastry, thawed – 8 ounce tub of creme fraiche (substitute mascarpone cheese, or Boursin cheese) – zest of 1 lemon – 1/2 lb thin asparagus, trimmed to about 6 inches long – maple syrup, for brushing (a few tablespoons) – sea salt – a handful of fresh herbs like thyme for a garnish, if desired.
Preheat oven to 400F. Lay puff pastry on parchment paper and roll it out to a 9x13 rectangle. that's slightly larger than the original, and don't worry about accuracy.
Move the dough on paper to a baking sheet. Form a frame by running a rough knife along the rectangle's edge an inch in.
Score the dough instead of cutting it. This will give your dessert a beautiful border when baked.
Cover the top with creme fraiche and make a line around it. You do not need the whole jar. Add the lemon juice that you grated.
Put the asparagus on top of the tart. Use a little maple syrup to brush on the asparagus and the sides of the tart.
Put it in the oven for 15 to 18 minutes, or until it gets crispy and puffy. If you want, you can add thyme or another fresh plant on top.