Asparagus Upside Down Sheet-Pan Tart

Pre-heat oven to 400°F (200°C).

Trim the woody ends off the asparagus and cut into 2-inch pieces.

Line a baking sheet with parchment paper and draw a 9x9-inch square on it.

Drizzle olive oil inside the marked square on the parchment paper.

Sprinkle chopped thyme, lemon zest, salt, and pepper over the olive oil.

Arrange the asparagus pieces in a chevron pattern inside the square.

Scatter crumbled goat cheese over the asparagus.

Place the puff pastry sheet over the asparagus layer, tucking the edges in.

Crimp the edges of the pastry with a fork to seal.

Brush the puff pastry with the beaten egg.

Bake for 20-25 minutes until the pastry is golden brown and puffed.

Then 20 min of waiting

Remove from the oven, allow to cool briefly, then flip the tart onto a cutting board.

Grate additional fresh lemon zest over the tart.

Slice into portions and serve warm.