Asparagus, Goat Cheese and Tarragon Tart
PUBLISHED ON: 03.29.2022
Welcome to Spring! This tart has turned out to be a favorite in our home. A Store bought puff pastry makes for easy work for this tart recipe. This recipe takes about 10 minutes to prep, and another 25-30 minutes baking. You can cut them up for easy serve appetizers or serve with a salad for healthy light meal.
Asparagus, Goat Cheese and Tarragon Tart
Recipe from New York Times
Serves 6-8
Ingredients:
1 cup soft goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1-1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1-1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)
Directions:
Step 1
Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
Step 2
On a lightly floured surface, roll out puff pastry into a 13-by-11 inch rectangle about 1/8-inch thick.
Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
Step 3
Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated parmesan cheese over the asparagus.
Step 4
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. Then sprinkle black pepper, red-pepper flakes ( if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.
Note: You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it’s time to bake.
Casey Lott
Holy moly I want that
angiesrecipes
That CRUST looks really super! Asparagus and goat cheese are fantastic together as the filling for this spring tart.
Alfreda James
Excellent presentation and something new to make with asparagus. Yummo!!!
Shirley McFadden
I am going to make this.
John / Kitchen Riffs
Love tarts! Particularly savory ones. This looks terrific — wonderful mix of flavors. Thanks!
Pam
Beautiful & delicious.
Sarah
looks delicious. Great for Easter brunch.
Jean
This is as spring-perfect as a tart gets. Also love the artistic effect from the parmesan cheese shavings scattered in rectangles like that. So pretty!
sherry M
sounds delicious. all butter puff is so very handy too.
Karen (Back Road Journal)
This would be especially nice for a Mother’s Day brunch.
Jeff the Chef
This tart looks like it belongs in a modern art gallery! I( love it!
Roz | La Bella Vita Cucina
This looks extraordinary, Velva!
I am so glad to have found your new blog; I sure missed you! I just signed up to receive. your updates!
Keep the good stuff coming!
Ciao,
Roz