French cooking can seem intimidating. But don’t let the deliciously layered flavors in French recipes deter you from trying your hand at it. I visited Paris when I was a teenager and I sill think about all the savory foods I had the privilege to taste. I could eat fresh parisian baguettes every day of my life. Hot, out of the oven croissants melted in my mouth. The first time I ever tried duck was in Paris. And now duck is one of my favorite dishes to cook. I hope to one day go back. As an adult I know I would appreciate not only the delicious food even more but also all the culture as well.

Many recipes have options for cheats. My tired American butt does not have hours on hand to cook a meal that has prep, mince, seep or rest over night recipe requirements. This recipe is easy. If it was complex I’d warn you to make sure you’ve got tons of time on your hands.

I love looking at pictures of beautiful food. When I saw the cover to Melissa Clark’s Dinner in French I was hooked. I made this recipe and not only was it manageable, but also the flavors were out of this world amazing. I hope you try this recipe. I hope you look up even more french recipes on Pinterest or wherever and try it out in your kitchen. Your taste buds will thank you!

Ingredients:

• 4 ounces goat cheese, room temperature

• 1 large egg

• 1 large garlic clove; grated or minced

• 1 1/2 tablespoon of tarragon leaves

• 1/2 tablespoon lemon zest

• 1/2 teaspoon sea salt

• pinch of nutmeg

• 1 cup creme fraiche, room temperate

• 1 sheet of puff pastry; thawed

• 8 ounces thin asparagus, ends trimmed

• 2 tablespoons grated parmesan

• salt and pepper; to taste

• crushed red pepper flakes; optional

• shaved parmesan cheese for garnish; optional

Directions:

1. Heat oven to 425 degrees F

2. With a spoon or fork mash together goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Whisk in creme fraiche until smooth.

3. Roll out puff pastry, place pastry on parchment lined baking sheet, Lightly score a 1/2 border around the edges with a sharp knife.

4. Spread creme fraiche mixture evenly over the pastry. Line up the asparagus on top and then brush with olive oil. Sprinkle salt and parmesan cheese on top.

5. Bake until pastry is golden brown. 20-25 minutes. Let it cool for a few minutes then sprinkle pepper, red pepper and shaved parmesan. Cut into squares and serve.