Episode 10

June 18, 2021


Episode 10 - Scott Duff

Episode 10 - Scott Duff
Hot Dish
Episode 10 - Scott Duff

Jun 18 2021 | 01:05:13


Show Notes

This week, our host Lauren Hooberman talks with comedian, actor and activist, Scott Duff. As they discuss Scott's career as a stand-up, radio host and "professional gay," Lauren bakes an asparagus, goat cheese and tarragon tart! For more of Scott's work go to: scottduff.me

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Our theme music is Just for Fun courtesy of Ketsa




1 cup goat cheese, at room temperature (4 ounces)

1 large egg, lightly beaten, at room temperature

1 large garlic clove, finely grated or minced

1 1⁄2 tablespoons chopped fresh tarragon leaves, plus more for serving

1⁄2 tablespoon finely grated lemon zest

1⁄2 teaspoon fine sea salt, plus more for sprinkling

Pinch of freshly grated nutmeg

1 cup crème fraîche, at room temperature (8 ounces)

All-purpose flour, for dusting the work surface

1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)

8 ounces thin asparagus, woody ends trimmed

Extra-virgin olive oil

2 tablespoons grated Parmesan

Freshly ground black pepper

Red-pepper flakes (optional)

1 1⁄2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)


Tip:  You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake.

Step 1

Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.

Step 2

On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.

Step 3

Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.

Step 4

Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

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