Goats cheese, asparagus and Prosciutto Tart

Ingredients:

1 sheet puff pastry

1 lb asparagus trimmed

cup green peas (thawed)

1 Tbsp olive oil

Salt & pepper

7 oz goat cheese room temperature

1 tbsp Zest Element Lemon powder

4 to 5 oz thinly sliced prosciutto

Sliced almonds

Method:

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper

On a floured surface, roll out puff pastry to a 10x16" rectangle. Place on

baking sheet and prick all over with a fork. Bake for 12 to 14 minutes until light golden brown.

While puff pastry is baking, bring a large pot of water to a boil. Add asparagus and cook for approximately 2 to 5 minutes, until bright green and just tender. Drain and add immediately to an ice bath to stop the cooking.

Remove asparagus from water and pat dry with paper towels. Add asparagus to a medium bowl and toss with olive oil. Season with salt and pepper. Set aside.

Stir together goat cheese and ZE lemon powder in a bowl until it turns into a soft spread. Once the pastry is done pre-baking, spread an even layer of the mixture on the pastry. Sprinkle with peas and asparagus.

Bake for 15 minutes. Remove from oven. Top with sliced prosciutto and sliced almonds. Serve immediately.