Ingredients
1
sheet frozen puff pastry, thawed
1
egg, beaten
6
tablespoons chèvre (goat) cheese, softened
1
tablespoon whipping cream
1/2
teaspoon finely grated lemon peel
1/2
bunch fresh asparagus, bottom two inches removed, shaved into thin strips (about 2 cups)
2/3
cup frozen sweet peas, cooked and cooled
1
tablespoon fresh lemon juice
1
tablespoon extra-virgin olive oil
1/2
teaspoon kosher (coarse) salt
2
tablespoons chopped fresh mint leaves
Freshly cracked black pepper
Preparation
Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
Carefully unfold thawed sheet of puff pastry. If necessary, use rolling pin to flatten any edges and smooth out dough. Using knife or pizza cutter, cut puff pastry into 6 even rectangles. Prick pastry rectangles with fork. Place rectangles on cookie sheet a few inches apart. Brush with beaten egg.
Bake 10 to 12 minutes or until puffed and golden brown. Place cookie sheet on cooling rack to cool at least 10 minutes.
Meanwhile, in small bowl, mix cheese, cream and lemon peel; stir well. In medium bowl, mix shaved asparagus, peas, lemon juice, olive oil, salt and mint. Spread 1 tablespoon cheese mixture on center of each cooled pastry rectangle. Top with asparagus mixture; sprinkle with pepper.
