Who is excited about asparagus season? Oh, it's my favorite. They scream Spring for me, and I find them so versatile. If you want to impress your guests though, try this easy Asparagus Puff Pastry Tart with Whipped Goat Cheese. Using store-bought puff pastry is the key to whipping this up in no time. The lemon and goat cheese complement the asparagus and add a bit of zing to this light but satisfying tart.
Asparagus from the farmer's market is like no other. I just love roasting asparagus in the oven but for those warmer days, I will just swap out my usual lettuce for asparagus for an interesting salad.
You can't go wrong with this green beauty. This asparagus puff pastry tart with whipped goat cheese really is a show stopper, and it will look like you slaved all day in the kitchen to make it. I love to serve it by itself for lunch with a salad, or you can cut it into even squares and serve it as an appetizer.
What is puff pastry?
Puff pastry is a flaky, light form of laminated dough (any British Baking fans out there?) that incorporates butter or another solid fat and is folded and rolled repeatedly creating many flaky layers. Now, the real stuff is better left to the professionals or more advanced home cooks. The good news is that the store-bought stuff is super easy to work with and is perfect for creating a canvas of deliciousness sure to impress anyone.
Instructions
This asparagus tart is super easy to make! See below to layer your asparagus over the goat cheese. Full instructions are located on the recipe card.
Be sure to thaw your puff pastry in the fridge. When defrosted, roll it out to roughly the size of a large baking pan. Spread the goat cheese on the top leaving a one inch border along the edges.
Layer the asparagus over the goat cheese, in opposite directions, and bake until golden brown and puffy. Serve immediately.
Top Tips
- I prefer the Dufour brand of puff pastry. I think it's way flakier and buterrier (is that a word?).
- If you are using your favorite brand of puff pastry, then just roll it out to fit the size of your baking sheet.
- Be sure to leave that 1-inch border around the edges and to poke holes in the bottom, or your tart-eating hands will have nothing to grasp when devouring it. The holes allow some air to escape, so the bottom of your tart is not skyscraper-high.
- A note on perfection- save it for another project. Your tart is meant to be rustic. Arrange the asparagus any way you like. If you are feeling wild, try layering the asparagus diagonally (whoa- you daredevil you).
Storage
This asparagus tart is best eaten right away. However, any leftovers can be wrapped and stored in the fridge for up to three days. When ready to eat, reheat in the oven until crisp.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Asparagus Puff Pastry Tart with Whipped Goat Cheese
Equipment
- 1 large baking sheet
- rolling pin
- food processor
Ingredients
- 4 oz goat cheese, room temperature
- 2½ tablespoon lemon juice (from about 1 large lemon)
- 1 garlic clove
- 1 teaspoon olive oil, plus more for drizzling
- ¼ teaspoon kosher salt, plus more for sprinkling
- ⅛ teaspoon black pepper, plus more for sprinkling
- 1 14 oz frozen puffed pastry, thawed in fridge *See recipe note below
- 1 bunch fresh asparagus
- ½ teaspoon freshly grated lemon zest
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a food processor, combine the goat cheese, lemon juice, garlic, olive oil, salt and pepper. Mix until the goat cheese has a whipped and spreadable consistency. Add more lemon juice if it is still too thick. Set aside.4 oz goat cheese, room temperature, 2½ tablespoon lemon juice (from about 1 large lemon), 1 garlic clove, 1 teaspoon olive oil, plus more for drizzling, ⅛ teaspoon black pepper, plus more for sprinkling, ¼ teaspoon kosher salt, plus more for sprinkling
- Remove the puffed pastry from the fridge, and place it on a lightly floured surface. Roll out the dough slightly -roughly to the size of the pan. Transfer the dough to the pan. Don't stress here, it's meant to be rustic. Poke holes in the dough with a fork leaving a 1inch border around the edges.1 14 oz frozen puffed pastry, thawed in fridge
- With a spatula, spread the goat cheese mixture on the puff pastry, leaving a 1-inch border along the edges.
- Place the asparagus on the tart lengthwise in a straight line, alternating the direction of the asparagus as you go. Avoid placing the asparagus on the 1-inch border. The asparagus should be snug against each other (it's ok if they are touching). Drizzle olive oil over the asparagus and sprinkle with additional salt and pepper. Add the lemon zest to the asparagus.1 bunch fresh asparagus, ½ teaspoon freshly grated lemon zest
- Whisk the egg and the milk to make an egg wash. Brush the 1-inch border of the dough with the egg wash. Bake at 400°F for about 40 minutes until the edges are golden brown and the asparagus is fork tender. Serve immediately.1 large egg, 1 tablespoon milk
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Sara says
I made this last night for a dinner party and it was so easy! I never used puffed pastry before, but now I am a huge fan!
Jennifer says
It really is so easy to use. Thank you for trying the recipe!
Kathy Burns says
I plan to make this for my book club; but I really want to thank you SO MUCH for the courteous layout of directions!!!! Thank you for including the ingredient amounts in the steps so I don't need to scroll back and forth. It is so helpful.
Jennifer says
Can't wait to hear how it turns out! I agree, it's such a useful feature 🙂