Herby Asparagus & Goat Cheese Tart

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Say bonjour to the season’s prettiest (and surprisingly easy to assemble) recipe. This show stealing tart (lightly adapted from Melissa Clark’s fantastic “Dinner in French: My Recipes by Way of France”) is the perfect recipe for potlucks, brunch, or backporch dinners. Put your crust worries aside, because it begins with store bought puff pastry. Fresh goat cheese, crème fraîche (or sour cream), and our Potato Slayer seasoning create a rich, creamy base for thin spears of asparagus.

Herby Asparagus & Goat Cheese Tart

Servings

6-8

Prep Time

15 minutes

Cook Time

25-30 minutes

Feel free to swap out asparagus for another spring vegetable, such as thinly shaved zucchini or yellow squash, halved cherry tomatoes, or thinly sliced sugar snap peas. Served crisp and warm from the oven, this tart doesn’t require a garnish–but feel free to add small leaves of basil, tarragon, dill, mint, or microgreens for an especially fragrant finish.

Note that the creamy base will come together if the goat cheese, egg, and crème fraîche are softened to room temperature, so take them out of the fridge an hour before assembling the tart.

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Ingredients

6 ounces fresh goat cheese, softened to room temperature
1 cup (8 ounces) crème fraîche, at room temperature
1 large egg, lightly beaten, at room temperature
1 tablespoon Potato Slayer seasoning
1 large garlic clove, finely grated or minced
½ tablespoon finely grated lemon zest
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed
8 ounces thin asparagus, ends trimmed
Pinch of sea salt
½ cup grated Parmesan
Freshly ground black pepper

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Directions

Heat oven to 425℉. In a medium bowl, combine the goat cheese, crème fraîche, egg, Potato Slayer seasoning, and lemon zest and whisk until smooth.
Lightly flour your work surface and roll out the puff pastry into a 13-by-11-inch rectangle, about ⅛-inch thick. (Don’t sweat the shape; an even thickness is more important than a perfectly symmetrical rectangle.) Use your rolling pin to transfer the dough to a parchment-lined cookie sheet. With a sharp knife or fork, lightly score a ½-inch border around the edges of the puff pastry (dip the utensil in flour as needed to prevent sticking).
Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and top them with a sprinkle of salt, the grated Parmesan, and a few grinds of black pepper.
Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving.

Tags : Potato Slayer

categories : Recipes

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Herby Asparagus & Goat Cheese Tart

Herby Asparagus & Goat Cheese Tart

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Herby Asparagus & Goat Cheese Tart

Herby Asparagus & Goat Cheese Tart

Servings

Prep Time

Cook Time

Ingredients

Directions

Leave A Comment

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