Summertime savory tarts like this Asparagus Goat Cheese Tart are a favorite summer meal to make, and enjoy. I tend to bake them often as the months start warming up. This tart is perfect served out of the oven, or at room temperature. I also like it as a leftover for breakfast with a poached egg. Only problem is that we usually do not have leftovers!
Asparagus has been insanely good this past spring, and I am really hoping it hangs on throughout summer. It has been crisp, flavorful and really juicy. I know that sounds weird but it has been. Every time we enjoy some, we talk about how juicy it is. The farms must be doing something good as California is in a drought already.
I recently did a cooking class via Masterclass with Thomas Keller and learned that I have been preparing asparagus all wrong all these years. Since learning tips of “refinement” as Thomas likes to call them, my asparagus game has been kicked up a notch. I usually cut off the very end of the asparagus but Chef Keller said to lightly bend the stalk and the wooded end will break where it should break. To think we have been eating wooded asparagus all these years. Try the trick out and see for yourself.
As I mentioned above savory tarts are a regular thing over here. At times I may use whatever I find in the refrigerator which is what I did with this recipe when I was working it out to share. I tried making it with ricotta as well as mascarpone. Did not like either of these options. The ricotta was a tad mealy and the mascarpone melted away, even when adding another egg or a little flour. Goat cheese is definitely the way to go as it creates more of a creamy custard base. I purchase cheese from a cheese market where I can buy it in the amount I need, as well it is more of a creamy cheese instead of crumbly goat cheese. Be sure to look for a really creamy goat cheese when making this recipe, makes it easier to mix the filling together and it has more of a tangy taste.
You might notice that I offer grams in this recipe. Since last year when we were in lockdown and I had so much time, I started using a scale more often than not when cooking. It really makes sense using grams. For instance, I measured a cup of flour from a measuring cup that I bought from Target that I thought was “cute” well the measurement was way off from what my All-Clad measuring set was. I am slowly but surely trying to remake all recipes offering both grams and cups.
This recipe would be great as a light dinner but also works well into brunch or as an appetizer! Make a big salad, pour a glass of rose and enjoy this asparagus goat cheese tart.
- I wish I made puff pastry but I don’t. Love the Dufour brand as it is very buttery, easy to work with, and easily defrosts in 2 – 3 hours. I use half a sheet for this recipe.
- This is perfect served warm from the oven or cool. I often make earlier in the afternoon and then serve for dinner.
- Use a creamy goat cheese instead of a crumbly one. The brands I like are, Laura Chenel, Cypress Grove, and Nicolau Cheese.
- Baking Sheet
- Parchment paper
- Medium sized mixing bowl
- Ruffled pastry cutter – optional
More Recipes Using Asparagus
- 7 ounces puff pastry - 198.45 grams
- 7.45 ounces goat cheese, room temperature - 210 grams
- 1 egg, room temperature
- zest from 1 small lemon
- 2 tablespoons fresh tarragon, minced - 28 grams. Can use dried instead - use 1 1/2 teaspoons dried
- 14 asparagus spears, wooded ends snapped off
- olive oil
- all purpose flour
- maldon salt
- black pepper
- little extra tarragon for garnish
Defrost puff pastry two - three hours prior to baking, in the refrigerator. I use only half of a sheet which is about 7 grams.
Line a baking sheet with parchment paper.
Lightly flour counter top, and lightly roll out the puff pastry. I like to pretty-it-up by trimming the edges with a ruffled pastry cutter.
Preheat oven to 425.
In a medium sized bowl mix the goat cheese, egg, lemon zest and tarragon together until smooth with a fork.
Smear the mixture over the top of the puff pastry.
Lay the asparagus over the top of the goat cheese. Lightly drizzle with a little olive oil.
Bake until golden brown and lightly puffed; about 20 - 25 minutes. Timing depends on how hot your oven runs, I like to start checking at the 15 minute mark.
Remove from the oven and let cool at least 10 minutes to set the cheese mixture.
Sprinkle with a little Maldon salt, black pepper and a little extra tarragon before serving.