Description
A flaky puff pastry tart topped with creamy goat cheese, fresh asparagus, and a light egg custard, baked until golden and crisp. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 1 sheet puff pastry (thawed)
- 6 oz goat cheese (softened)
- 2 large eggs
- 1/4 cup heavy cream
- 1 clove garlic (minced)
- 1 tsp lemon zest
- 1 lb fresh asparagus (trimmed)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme or chives (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the puff pastry on the baking sheet. Score a 1-inch border around the edges and prick the center with a fork.
- In a bowl, whisk together eggs, heavy cream, garlic, lemon zest, salt, and black pepper until smooth.
- Spread the goat cheese evenly over the center of the pastry, staying within the border.
- Pour the egg mixture over the goat cheese layer.
- Arrange trimmed asparagus evenly on top. Brush with olive oil and lightly season with salt and pepper.
- Bake for 20–25 minutes until the pastry is golden and the filling is set.
- Cool for 5 minutes, then garnish with fresh thyme or chives if desired.
- Slice and serve warm or at room temperature.
Notes
- You can substitute ricotta or cream cheese for goat cheese if desired.
- For extra flavor, add grated Parmesan on top before baking.
- Store leftovers in the refrigerator for up to 2 days and reheat in the oven.
- This tart works well as a brunch dish or light dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 95 mg
