Rustic Asparagus and Goat Cheese Tart
An effortlessly chic tart featuring a flaky, all-butter puff pastry crust, a creamy and tangy goat cheese filling, and tender-crisp asparagus spears. This visually stunning dish offers a perfect harmony of textures and bright spring flavors, making it ideal for brunch, a light lunch, or an impressive appetizer.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Sharp Paring Knife
- Fork
- Medium mixing bowl
- Small bowl
- Spatula
- pastry brush
- Cutting board
- Zester
Ingredients
- 1 sheet all-butter puff pastry, thawed
- 1 bunch thin to medium asparagus spears, woody ends trimmed
- 4 ounces soft goat cheese chèvre
- 2 ounces full-fat cream cheese, at room temperature
- 1 clove garlic, finely minced
- 1 lemon, for zest and juice
- 1 large egg, beaten
- 1 tablespoon olive oil
- 1 tablespoon fresh dill or thyme, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Flaky sea salt, for garnish optional
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Gently unfold the thawed puff pastry onto the sheet.
- Using a sharp knife, lightly score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the area inside the border all over with a fork.
- Brush the 1-inch border with the beaten egg. Bake the empty pastry shell for 15 minutes, or until lightly golden and puffed. If the center puffs up, gently press it down with the back of a spoon.
- While the pastry bakes, combine the room-temperature goat cheese, cream cheese, minced garlic, chopped herbs, and lemon zest in a medium bowl. Season with salt and pepper and mix until smooth and well-combined.
- Wash, dry, and trim the woody ends from the asparagus. In a separate bowl, toss the spears with olive oil, salt, and pepper until lightly coated.
- Once the pastry is pre-baked, spread the goat cheese mixture evenly over the center, staying within the scored border.
- Arrange the seasoned asparagus spears on top of the cheese layer in your desired pattern.
- Return the tart to the oven and bake for another 10-15 minutes, until the crust is deep golden brown and the asparagus is tender-crisp.
- Remove from the oven and let it cool for a few minutes on the baking sheet. Before serving, squeeze fresh lemon juice over the top and garnish with extra fresh herbs and a sprinkle of flaky sea salt, if desired. Slice and serve warm or at room temperature.
Notes
Key Tip: Pre-baking the puff pastry shell is crucial to prevent a soggy bottom. Ensure the pastry is crisp and golden before adding the filling.
Ingredient Swaps: Feel free to substitute goat cheese with Boursin, feta, or creamy ricotta. Other herbs like chives or parsley also work well.
Gourmet Variations: For extra flavor, add a thin layer of pesto under the cheese, drape with prosciutto in the last 5 minutes of baking, or drizzle with a balsamic glaze before serving.
Storage: The tart is best enjoyed the day it is made but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) to restore crispness.
Ingredient Swaps: Feel free to substitute goat cheese with Boursin, feta, or creamy ricotta. Other herbs like chives or parsley also work well.
Gourmet Variations: For extra flavor, add a thin layer of pesto under the cheese, drape with prosciutto in the last 5 minutes of baking, or drizzle with a balsamic glaze before serving.
Storage: The tart is best enjoyed the day it is made but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) to restore crispness.