1. Combine goat cheese, parmesan, lemon zest, garlic powder, black pepper, and ½ the Gimme Seaweed in a food processor for 2 minutes until creamy. Set aside.
2. Preheat the oven to 425°F and line a sheet pan with parchment paper.
3. Finely chop the other ½ of Gimme Seaweed. Place puff pastry on a cutting board and sprinkle evenly with chopped Gimme Seaweed. Use a rolling pin to lightly press the seaweed into the dough then slice into 9 even pieces. Place on prepared baking sheet 1 inch apart.
4. Toss the cherry tomatoes, asparagus, and shallot with olive oil and sea salt in a mixing bowl.
5. Spread 1 tablespoon of the goat cheese mixture to the middle of each puff pastry. Divide veggies on top of the cheese mix and brush the edges with egg wash.
6. Bake for 20-25 minutes until the puff pastry is golden, turning the baking sheet halfway through.
7. Cool on a wire rack and enjoy!
