Description
This elegant Asparagus and Goat Cheese Tart combines flaky puff pastry with a creamy, tangy goat cheese custard and tender asparagus spears. Perfect for a brunch, light lunch, or appetizer, it balances rich flavors with fresh herbs and a crisp crust, all baked to golden perfection.
Ingredients
Scale
Puff Pastry Base
- 1 sheet store-bought puff pastry
Filling
- 1 bunch fresh asparagus
- 4 oz creamy goat cheese, crumbled
- 3 large eggs
- 1/2 cup heavy cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh herbs (optional, such as thyme or chives)
Instructions
- Prepare the oven and pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet to about 1/8 inch thickness, then carefully transfer it to a greased tart pan, pressing it evenly along the base and sides.
- Make the custard mixture: In a mixing bowl, whisk together the eggs, heavy cream, salt, and freshly ground black pepper until smooth. Gently fold in the crumbled goat cheese until well combined to form a creamy filling.
- Arrange asparagus and pour filling: Trim the woody ends off the asparagus and arrange the spears evenly over the puff pastry base in the tart pan. Pour the egg, cream, and goat cheese mixture over the asparagus, ensuring even coverage. Optionally, sprinkle fresh herbs on top for added flavor.
- Bake the tart: Place the tart in the preheated oven and bake for 25 to 30 minutes until the filling is set and the crust is golden brown. Remove from oven and allow it to cool slightly before slicing and serving.
Notes
- Trim asparagus ends to remove tough, woody parts before baking.
- Use fresh herbs like thyme or chives to enhance flavor, or omit if preferred.
- Let the tart cool for 5–10 minutes after baking to allow the filling to set for easier slicing.
- For a crispier crust, prick the puff pastry base with a fork before adding the filling.
- This tart is best served warm but can be enjoyed at room temperature.
