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 compliment 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 use and work with and is perfect for creating a canvas of deliciousness sure to impress anyone.
- 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" 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 (whoah- you daredevil you).
Asparagus Puff Pastry Tart with Whipped Goat Cheese
- 1 large baking sheet
- rolling pin
- food processor
- 1 bunch asparagus
- 1 14 oz frozen puffed pastry, thawed in fridge *See recipe note below
- 4 oz goat cheese, room temperature
- 2½ tablespoon lemon juice
- 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
- ½ teaspoon freshly grated lemon zest
- 1 large egg
- 1 tablespoon milk
- 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.
- 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 1" border around the edges.
- With a spatula, spread the goat cheese mixture on the puff pastry, leaving the 1" border along the edges.
- Place the asparagus on the tart lengthwise in a straight line. The asparagus should be snug against each other. It's ok if they are touching. Fold the edges inward along the length and width of the dough. It doesn't have to be perfect, it should have a rustic look to it. Drizzle olive oil over the asparagus and sprinkle with additional salt and pepper. Add the lemon zest to the asparagus.
- Whisk the egg and the milk to make an egg wash. Brush the edges 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.