Goat Cheese Tart with Asparagus & Bacon

Adapted from Fine Cooking Magazine
Serves 4-6

Ingredients Amount
Puff Pastry, defrosted 1/2 lb.
Bacon 6 slices
Shallot, finely chopped 2
Asparagus, cut into 1 inch pieces 1 lb.
Goat Cheese, softened 1/2 lb.
Kosher Salt & Unleash Your Inner Foodie Tuscany Pepper Blend to taste
large Egg Yolk 1

1.  Heat oven to 450 degrees.  Cook the bacon until crisp.  Pour off all but 1 Tblsp. of the bacon fat and add the shallots.  Saute for about 1 minute.
2.  Add the asparagus and cook over medium heat until crisp tender.  Remove the pan from the heat.  Crumble the bacon and mix it with the asparagus and shallots.
3.  Roll out the pastry to a 10 x 16 rectangle.  Transfer the pastry to a cookie sheet lined with parchment paper.
4.  Using your fingers, pat the goat cheese onto the pastry, spreading it as evenly as you can and leave a 1 inch border around the edge.  Sprinkle the asparagus, bacon and shallot minsture evenly over the goat cheese.  Season with salt and pepper.  Brush the edge of the pastry with the egg wash.
5.  Bake until the pastry is golden brown, about 20 – 25 minutes.  Let cool slightly and serve.