Asparagus Puff Pastry Tart with Whipped Goat Cheese
If you want to impress your guests, 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 complements the asparagus and adds a bit of zing to this light but satisfying tart.
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 clove garlic c
- 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 the 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 clove garlic c, 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 the 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
- I prefer the Dufour brand of puff pastry. I find it to be flakier.
- If you are using your favorite brand of puff pastry, then 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 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.
- To make it easier to whip the goat cheese, ensure that it is softened (room temperature).
Nutrition*
Serving: 1 slice | Calories: 212kcal | Carbohydrates: 11.3g | Protein: 8.2g | Fat: 15.5g | Saturated Fat: 6.6g | Cholesterol: 20mg | Sodium: 675mg | Potassium: 142mg | Fiber: 1.4g | Sugar: 3g | Calcium: 189mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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