Spring Vegetable Tart

1 4-oz. log soft goat cheese
1 egg
1/2 cup sour cream
1 teaspoon finely grated lemon zest
1/4 heaping cup fresh grated Parmesan cheese
1 bunch asparagus, trimmed
Light green leek slices* or scallions, whole or cut into large pieces
1 small zucchini, sliced
1 red pepper, roasted, cut into thin strips (see note) or use roasted red pepper from a jar
olive oil
1 egg, beaten
1 tablespoon sesame seeds
1 package puff pastry (thawed)
Flour for rolling
Optional: pea shoots, micro greens, baby arugula

*If you use leek slices, place them in a small bowl and cover with water. Swish around to rinse the dirt off. Drain on a clean towel.

1. Mix the goat cheese, egg, sour cream, and lemon zest together in a bowl until smooth.
2. Toss the asparagus, zucchini slices, and leek slices in a teaspoon or two of olive oil to very lightly coat.
3. Remove the dough from the package and lightly sprinkle a workspace with flour. Unfold the dough and roll out on the floured surface to smooth out and enlarge slightly. Place the dough on a half sheet pan. Brush the edges of the dough with the beaten egg and sprinkle with sesame seeds.
4. Heat oven to 400°F.
5. Spread the goat cheese mixture over the dough just up to the egg washed edges. Arrange the veggies decoratively over the cheese mix. Sprinkle lightly with salt.
6. Bake tart for 25 minutes until edges are golden brown. Serve sprinkled with greens such as shoots or micro greens.

Note: to roast a red pepper, heat oven to 450°F. Cut red pepper in half, scoop out seeds, place on foil covered pan cut side down and roast for 20 minutes until pepper is blackened. Let cool a couple minutes and peel off skin. Cut into thin strips.