Valerie creates a savory, herbaceous tart that is the prefect meal for breakfast, lunch or dinner!Subscribe to #discoveryplus to stream more episodes of #ValeriesHomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3eO6EqhSubscribe to Food Network ▶ http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Asparagus, Herb and Goat Cheese Puff PastryRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 50 minActive: 25 minYield: 6 to 8 servingsIngredients8 ounces fresh goat cheese1/2 cup ricotta 3 large eggs1/2 cup freshly grated Parmesan 1/3 cup roughly chopped fresh flat-leaf parsley leaves 1/4 cup chopped fresh chives 2 tablespoons chopped fresh dill fronds 1 tablespoon lemon zest 2 cloves garlic, grated Kosher salt and freshly ground black pepper 1 pound thick-stem asparagus, trimmed 1 tablespoon extra-virgin olive oil One 8-ounce sheet puff pastry, thawedAll-purpose flour, for dustingDirectionsPreheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutesSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #AsparagusHerbAndGoatCheesePuffPastryValerie Bertinelli's Asparagus Puff Pastry | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=ThlGFIeOZq8