Asparagus and Goat Cheese Tart
Here’s a delicious recipe that’s perfect for spring: Asparagus and Goat Cheese Tart. I love the combination of asparagus and goat cheese, a duo that works every time! This tart is perfect for a light meal or as a pretty starter.
Ingredients for this Asparagus and Goat Cheese Tart
To make this fine asparagus tart, all you need are a few simple but well-chosen ingredients. You’ll find the exact quantities in the recipe card below!
- Puff pastry: I use store-bought pastry to speed things up, but homemade pastry is even better!
- Green asparagus: Choose asparagus of the same thickness, rather thin, so that it cooks evenly in the oven.
- Goat’s cheese: You need fresh goat’s cheese that’s easy to spread. If you don’t like goat’s cheese, replace it with fresh cow’s cheese, like Philadelphia.
- Sour Cream (crème fraîche) or yoghurt: To mix with the goat’s cheese and obtain a creamier, slightly tangy texture. If you can find goat’s milk yoghurt, it’s ideal!
- Lemon zest: The little twist that adds a touch of freshness to the tart.
- Fresh thyme: Optional, but I love adding it after cooking!
How to prepare this Asparagus and Goat Cheese Tart?
Preheat your oven to 356°F (180°C) and prepare your puff pastry by rolling it out on a baking sheet lined with baking paper.
Using the tip of a knife, gently trace a 1 cm border around the edge, without cutting all the way through, so that it puffs up when cooked.
Note: This tart is also a great idea for Easter brunch!
Meanwhile, mash the fresh goat’s cheese with the sour cream (crème fraîche) (or yoghurt) in a bowl, then add salt, pepper and a little lemon zest to bring out the flavors. Blend until smooth.
Spread the mixture over the pastry, taking care to avoid the edges.
Trim the hard ends off the asparagus and arrange them evenly on the tart. Add a drizzle of olive oil for an extra touch of deliciousness.
For a beautiful golden finish, mix an egg yolk with a few drops of water and brush over the edges of the pastry.
Place in the oven for 25 to 30 minutes, until the pastry is golden brown and the asparagus is tender.
Remove from the oven and sprinkle with fleur de sel, fresh thyme and a little lemon zest for a fresh finishing touch.
Serving suggestion: This tart can be eaten hot or cold. For a balanced meal, serve with a crisp green salad and vinaigrette. This tart is also perfect as an aperitif, cut into small squares!
Variations and gourmet ideas
You can easily adapt this recipe to your own taste:
- Gourmet version: Add a few chopped walnuts or pine nuts for a little crunch.
- Other cheese : Replace fresh goat’s cheese with blue cheese or feta for a stronger taste.
- A touch of sweet and sour: A drizzle of honey before putting in the oven will bring out the best in all!
Frequently Asked Questions
This is not recommended, as the dough may soften. But it will keep for 2 days in the fridge and can be reheated in the oven.
For this recipe, avoid using white asparagus, as it doesn’t stand up well to oven baking. On the other hand, if you want a quiche with goat’s cheese and white asparagus, you can simply replace the green asparagus in this recipe for Green Asparagus and Fresh Goat’s Cheese Quiche with white asparagus, pre-cooked in water for 3 minutes.
Simply use a gluten-free puff pastry, easily found in organic stores.
More asparagus recipes
- Spring Quiche with Asparagus, Broccoli and Peas
- Green Asparagus and Wild Garlic Quiche
- One-Pan Salmon with Green Asparagus
- Pasta with Green Asparagus and Pesto
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Recipe Card
Asparagus and Goat Cheese Tart
Click on the stars to rate!
Ingredients
- 1 puff pastry rectangular
- 25 green asparagus spears
- ½ cup of fresh goat's cheese 120 g
- ⅓ cup of sour cream (crème fraîche) or yogurt, 75 g
- 1 tablespoon olive oil
- 1 lemon zest
- 1 egg yolk for gilding
- 2 sprigs fresh thyme
- Salt and pepper
Instructions
- Preheat oven to 356°F (180°C).
- Unroll the puff pastry on a baking sheet lined with baking paper. Using the tip of a knife, delicately trace a 1 cm border around the edge of the pastry, without going through it, to create a puffed edge when baked.
- In a bowl, mash the fresh goat's cheese with the sour cream (crème fraîche) (or yoghurt). Season with salt, pepper and a little lemon zest. Blend until smooth.
- Spread this mixture over the bottom of the pastry, avoiding the edge.
- Cut off the hard ends of the asparagus. Arrange on top of the goat’s cheese cream. Drizzle with olive oil.
- In a small bowl, mix the egg yolk with a few drops of water. Brush the edge of the pastry with this mixture to brown it.
- Bake for 25 to 30 minutes, until the pastry is golden brown and the asparagus is tender.
- When removed from the oven, sprinkle with a little fresh thyme and lemon zest for freshness.
Simple and delicious 🙂 the lemon zest added something extra!
Thank you Katie !
Excellent, tasty and simple recipe.
Easy to prepare. Looks good – very versatile. We made it for a supper starter but were going to make it again for finger food for a difficult group of dinner guests – vegetarian, no fish, kosher and, well, just plain fussy!
Thank you !
Light and delicious – serve before main meal or add a salad and it becomes a main meal!
Thank you Jenny!