Description
A delightful asparagus and goat cheese tart featuring a flaky puff pastry crust, tender asparagus spears, and a creamy, savory filling made with eggs, heavy cream, and tangy goat cheese. Perfect as an elegant appetizer, brunch dish, or light dinner option.
Ingredients
Scale
For the Tart Base
- 1 sheet store-bought puff pastry
For the Filling
- 1 bunch fresh asparagus
- 4 oz creamy goat cheese
- 3 large eggs
- 1/2 cup heavy cream
- Salt and 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 floured surface, roll out the puff pastry sheet to about 1/8 inch thickness. Then gently transfer it to a greased tart pan, pressing it evenly into the edges.
- Make the filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until combined. Crumble the goat cheese and stir it into the egg mixture to incorporate creamy tanginess throughout.
- Assemble the tart: Arrange the fresh asparagus spears evenly over the puff pastry base to create a beautiful layer. Next, carefully pour the egg and goat cheese mixture over the asparagus, ensuring it is spread evenly.
- Bake: Place the tart in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is set and slightly puffed. The center should be firm to the touch.
- Cool and serve: Remove the tart from the oven and allow it to cool slightly before slicing. Optionally, garnish with fresh herbs like thyme or chives for added aroma and flavor before serving.
Notes
- Make sure the asparagus spears are trimmed and blanched briefly if you prefer them more tender before baking.
- You can substitute goat cheese with feta or ricotta for a different flavor profile.
- Fresh herbs such as thyme, basil, or chives enhance the fragrance and complement the tart beautifully.
- To prevent the puff pastry from becoming soggy, you can blind bake the crust for 5-7 minutes before adding the filling.
- Leftovers can be stored in the refrigerator for up to 2 days and are great served cold or reheated gently.
