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Easy Asparagus Tart with Goat Cheese Recipe

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4.1 from 15 reviews

This Easy Asparagus Tart with Goat Cheese is a delicious and elegant dish perfect for brunch, snacks, or appetizers. Featuring flaky puff pastry, creamy herbed goat cheese, and fresh asparagus topped with a hint of lemon zest, this tart is sure to impress with its vibrant flavors and beautiful presentation. Quick to prepare and bake, it’s an ideal vegetarian dish that balances richness and freshness.

Ingredients

Puff Pastry

  • 2 sheets frozen puff pastry

Eggs and Cheese

  • 2 eggs, at room temperature
  • 8 ounces herbed goat cheese, at room temperature
  • 1 ounce (about 3/4 cup grated) Pecorino Romano cheese

Vegetables and Seasoning

  • 1 pound asparagus, trimmed and peeled as needed
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon kosher salt
  • Zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat the oven and thaw the pastry: Place a cookie sheet on a rack in the center of the oven and heat to 400˚F (or follow puff pastry package instructions). Remove puff pastry from the freezer and let it stand at room temperature while preparing the filling.
  2. Make the filling: Zest the lemon into a small bowl and set aside the zest. In a medium bowl, beat 1 egg with the herbed goat cheese, Pecorino Romano cheese, and 1 tablespoon freshly squeezed lemon juice until combined.
  3. Create the tart shell: When the pastry is pliable (usually after 20 to 30 minutes), unfold both sheets on parchment paper and overlap the ends by 1 inch to form a long rectangle approximately 17 x 9 inches. Press the overlap to seal.
  4. Prepare the edges: Beat the remaining egg with 1 teaspoon water to make an egg wash. Brush a 1-inch rim around the edges of the pastry with the egg wash. Fold the edges inward to create a 1-inch border, pressing to seal and forming a frame. Apply more egg wash to seal overlapping corners and brush the top of the folded rim.
  5. Top the tart: Spread the goat cheese mixture evenly inside the pastry border. Toss the asparagus with vegetable oil and kosher salt, then arrange in a single layer on top of the cheese filling. Arrange the asparagus as desired for aesthetic appeal.
  6. Bake: Carefully remove the hot cookie sheet from the oven and transfer the tart (with parchment) onto it. Return the cookie sheet to the oven and bake for 30 to 35 minutes, or until the pastry is golden brown and flaky.
  7. Serve: Sprinkle the reserved lemon zest evenly over the baked asparagus. Cut the tart into triangles or squares and serve immediately, or allow it to cool on a rack and serve at room temperature.

Notes

  • Make sure to thaw the puff pastry until pliable but still cold for easier handling.
  • Asparagus tips can be arranged decoratively for a more appealing presentation.
  • This tart can be served warm or at room temperature, making it a great make-ahead option.
  • Substitute Pecorino Romano with Parmesan if desired.
  • For a crispier crust, bake on a preheated cookie sheet as instructed.

Find it online: https://bitezly.com/easy-asparagus-tart-with-goat-cheese-recipe/