A crisp, golden puff pastry crust, creamy goat cheese, and tender asparagus come together in this easy yet elegant asparagus tart. Perfect for spring gatherings, brunch, or a light appetizer, this dish showcases fresh, seasonal flavors with minimal effort. Serve it warm or at room temperature for a deliciously simple way to celebrate the season!
Ingredients
- 2 sheets frozen puff pastry
- 2 eggs, at room temperature
- 8 ounces herbed goat cheese, at room temperature
- 1 ounce (about 3/4 cup grated) Pecorino Romano cheese
- 1 pound asparagus, trimmed and peeled as needed
- 1 teaspoon vegetable oil
- 1/4 teaspoon kosher salt
- Zest of 1 lemon
Directions
Preheat the oven and thaw the pastry:
Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
Make the filling:
Zest the lemon into a small bowl and set the zest aside. You will use it later. In a medium bowl, beat 1 egg with the goat cheese, Pecorino Romano cheese, and 1 tablespoon freshly squeezed lemon juice.
Create the tart shell:
When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.
Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.
Fold edges inward and press to create a 1-inch border. This acts as a “glue” and creates a picture frame effect. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.
Top the tart:
Spread the goat cheese mixture inside the pastry border. Toss the asparagus with the oil and salt, then arrange in a single layer on top of the cheese. If you want to get fancy, feel free to play with the arrangement of your asparagus.
- Bake:
Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.
- Serve:
Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve immediately or let cool on a rack and serve at room temperature.