RECIPE 6: asparagus goat cheese tart

I totally made an alluring balsamic reduction that was drizzled (unsuccessfully mind you) over the top of this and can't remember how I did it. Will be back in a jiffy with full post update!

ASPARAGUS GOAT CHEESE TART

INGREDIENTS

• 1 sheet frozen puff pastry, thawed
• 2 cups organic goat cheese, crumbled
• 1 1/2 pounds medium asparagus
• 1 tbs olive oil 
• 3 tbs dried cranberries
• 1/4 cup balsamic reduction, to serve
• flour, for work surface
• salt and pepper, to taste

METHOD

1. Preheat oven to 400F.
2. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
3. Remove pastry shell from oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell (I started with one piece as a measure, and cut all others to the size of the first piece). Arrange in a single layer over cheese, alternating ends and tips if you wish or in the same way as I did. Brush with oil, and season with salt and pepper.
4. Bake until spears are tender, 20 to 25 minutes.