Asparagus Goat Cheese Tart (Printable)
Flaky puff pastry with goat cheese, lemon zest and roasted asparagus — bright spring tart for brunch or lunch.
# What You'll Need:
→ Crust
01 - 1 sheet puff pastry (about 9 oz), thawed
02 - 1 large egg, beaten (for egg wash)
→ Filling
03 - 7 oz fresh goat cheese, softened
04 - ⅓ cup crème fraîche or heavy cream
05 - 1 clove garlic, minced
06 - 1 lemon, zested
07 - Salt and freshly ground black pepper, to taste
→ Topping
08 - 10.5 oz thin green asparagus spears, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - Fresh thyme leaves, for garnish
# Directions:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Unroll the thawed puff pastry onto the prepared baking sheet. Using a sharp knife, score a ¾-inch border around all edges without cutting through the dough. Prick the center area evenly with a fork to prevent puffing. Brush the scored border with the beaten egg wash.
03 - In a mixing bowl, combine the softened goat cheese, crème fraîche, minced garlic, and lemon zest. Season with salt and pepper, then stir until the mixture is smooth and creamy. Spread the filling evenly across the center of the pastry, staying within the scored border.
04 - Toss the trimmed asparagus spears with olive oil, a pinch of salt, and pepper. Lay the spears in a neat, even layer over the cheese filling, aligning them in the same direction for an attractive presentation.
05 - Bake on the center rack for 30 to 35 minutes, until the pastry border is puffed and deep golden brown and the asparagus is fork-tender.
06 - Remove from the oven and scatter fresh thyme leaves over the top. Allow the tart to cool for 5 to 10 minutes before slicing into portions. Serve warm or at room temperature.
# Expert Tips:
01 -
- The contrast of shattering flaky pastry against tangy, creamy cheese is the kind of thing that makes people close their eyes when they take a bite.
- It looks like something from a bakery window but requires zero pastry skills, just a sheet of store bought puff pastry and a bit of confidence with a knife.
02 -
- If you cut all the way through the pastry border instead of just scoring it, the filling will leak out and burn on the pan, which I learned the hard way on a night I was serving this to guests.
- Thawing the puff pastry in the refrigerator overnight rather than on the counter gives you a much more even rise and prevents the butter layers from melting before they hit the oven.
03 -
- Choose asparagus spears that are medium thickness, thin ones will overcook and thick ones may not get tender enough in the baking time.
- The tart is best eaten the day it is made because the pastry loses its crunch overnight, so plan accordingly and do not expect leftovers to be quite the same.