Asparagus Goat Cheese Tart (Printer-friendly)

Golden puff pastry with asparagus and creamy goat cheese filling

# What You 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 - 3 ⅓ fl oz 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 ½ oz thin green asparagus spears, woody ends trimmed
09 - 1 tablespoon extra-virgin olive oil
10 - Fresh thyme leaves, for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Unroll the puff pastry onto the parchment-lined baking sheet. Using a sharp knife, score a ¾-inch border around all edges without cutting through the dough. Prick the center area repeatedly with a fork to prevent puffing. Brush the scored border evenly 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. Stir until the mixture is smooth and well blended. Spread the filling evenly across the pricked 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 arrangement over the cheese filling, aligning them in parallel rows or a tight fan pattern.
05 - Transfer to the preheated oven and bake for 30 to 35 minutes, rotating the pan halfway through, until the pastry border is deeply golden and puffed and the asparagus is tender with lightly charred tips.
06 - Remove from the oven and scatter fresh thyme leaves over the top. Allow the tart to rest for 5 minutes before slicing into portions. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The combination of tangy goat cheese and bright lemon zest creates a filling that tastes far more sophisticated than the effort required.
  • Using store bought puff pastry means you get all the credit for a gorgeous French style tart with almost none of the work.
  • It works equally well as a brunch centerpiece, a light lunch with a side salad, or cut into small squares for entertaining.
02 -
  • If the puff pastry tears while you are scoring the border, simply pinch it back together with your fingers before baking.
  • The tart can be assembled several hours ahead and kept covered in the refrigerator, then baked when you are ready.
03 -
  • Press the tines of the fork firmly when pricking the center dough to prevent it from puffing unevenly under the filling.
  • Save the tough asparagus ends in a bag in the freezer for making vegetable stock later.

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