Asparagus Goat Cheese Tart (Print Version)
Buttery pastry filled with creamy goat cheese and tender asparagus spears
# 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 to room temperature
04 - 3.4 fl oz crème fraîche or heavy cream
05 - 1 garlic clove, minced fine
06 - Zest of 1 lemon
07 - Kosher 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
# How to Make It:
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 interior area generously with a fork to prevent puffing. Brush the scored border evenly with beaten egg.
03 - In a mixing bowl, combine softened goat cheese, crème fraîche, minced garlic, and lemon zest. Season with salt and pepper. Stir until completely smooth and well blended. Spread the filling in an even layer within the scored border of the pastry.
04 - Toss trimmed asparagus spears with olive oil, a pinch of salt, and pepper. Lay the spears in a neat, even arrangement over the cheese filling, pointing them in the same direction.
05 - Bake on the center rack for 30 to 35 minutes, until the pastry border is deeply golden and puffed and the asparagus is tender with light charring at the 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 Advice:
01 -
- The contrast between shattering flaky pastry and silky tangy cheese filling is the kind of thing that makes people close their eyes when they take a bite.
- It looks like something from a Parisian bakery window but honestly comes together with almost no effort.
02 -
- If your puff pastry tears while unrolling, patch it with your fingers and a dab of water, because it forgives almost everything once it hits the heat.
- The tart holds up beautifully at room temperature for a few hours, making it ideal for entertaining without last minute stress.
03 -
- Freeze your puff pastry sheet for ten minutes after unrolling and before scoring, because firm dough gives you cleaner borders and a higher rise.
- Smearing a thin layer of Dijon mustard on the pastry before adding the cheese filling adds a quiet heat that most people cannot identify but everyone reaches for another slice because of.