
Herby Asparagus & Goat Cheese Tart

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.

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
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.
Leave A Comments
More Recipes
Smoked Cherry Burnt End Sliders
Believe it or not, it wasn't so long ago when burnt ends were an afterthought, or even considered scraps, that only a few keen folks in a B...
Smoked Beef Rib Sandwich
Like our at-home version of its famous cousin, this Beef Rib Sandwich is a meal for all seasons. We’re swapping oinks for moos and going wi...
Bacon-Wrapped Hot Honey BBQ Chicken Wings
With a crispy bacon exterior and juicy, perfectly seasoned chicken inside, these wings are the ultimate party food. The thick coat of sweet...
Onion Butter Oklahoma Burgers
Onions and burgers, a love story. That’s certainly one way to think about this recipe. Whether its sharp, crisp rings of fresh onions or a ...
Fully-Loaded Chili Cheese Dogs
Few foods capture the essence of summer–as in backyard cookouts, boisterous ballpark stadiums, potlucks and campouts–more than hot dogs fir...