Description
A savory asparagus and goat cheese tart with a flaky puff pastry crust, perfect for brunch 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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the thawed puff pastry on the prepared baking sheet and lightly score a 1-inch border around the edges without cutting all the way through. Prick the center several times with a fork.
- In a medium bowl, whisk together the eggs, heavy cream, minced garlic, lemon zest, salt, and black pepper until smooth.
- Spread the softened goat cheese evenly across the center of the puff pastry, staying inside the border.
- Pour the egg mixture evenly over the goat cheese layer.
- Trim the woody ends from the asparagus spears and arrange them neatly across the tart. Brush with olive oil and sprinkle with a small pinch of salt and pepper.
- Bake the tart for 20–25 minutes, or until the pastry is golden brown and the filling is set.
- Allow the tart to cool for about 5 minutes before slicing. Sprinkle fresh thyme or chives on top if desired.
- Slice into portions and serve warm or at room temperature.
Notes
- Substitute goat cheese with cream cheese or ricotta if desired.
- Tart can be prepared ahead and baked just before serving.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 95 mg
