In a medium bowl, stir together the goat cheese, heavy cream, lemon zest, lemon juice, honey, salt, and pepper until smooth. Spread the goat cheese mixture over the center of the pastry, leaving the border uncovered. Arrange the asparagus, zucchini ribbons, tomatoes, and shallots over the cheese. Drizzle with olive oil, sprinkle with the thyme, and nish with the Parmesan. Brush the pastry border with the beaten egg. Bake for 28 to 32 minutes, or until the pastry is pu ed and deeply golden. Remove from the oven and scatter the chopped basil over the vegetables. Garnish with edible owers and microgreens, if desired. Serve warm or at room temperature. continued
NKS & IPES
Coastal Pearl Living - UNWIND 39
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