Description
This elegant tart combines a flaky puff pastry crust with creamy goat cheese and tender asparagus spears. Ready in just 30 minutes, it’s perfect for brunch, lunch, or a light dinner.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 5 ounces (140g) goat cheese, softened
- 1 bunch thin asparagus spears, trimmed
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Puff Pastry: On a lightly floured surface, roll out the puff pastry to smooth any creases. Transfer it to the prepared baking sheet. Using a sharp knife, score a ½-inch (1 cm) border around the edges, being careful not to cut all the way through.
- Spread Goat Cheese: Within the scored border, evenly spread the softened goat cheese over the pastry.
- Arrange Asparagus: Place the trimmed asparagus spears over the goat cheese, either aligning them side by side or alternating directions for a decorative pattern.
- Season and Brush: Drizzle the asparagus with olive oil, and season with salt and freshly ground black pepper. Brush the exposed pastry border with the beaten egg to ensure a golden crust.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Add Lemon Zest: Once out of the oven, sprinkle the tart with fresh lemon zest to add brightness.
- Serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature.
Notes
- Cheese Alternatives: If goat cheese isn’t preferred, ricotta, feta, or cream cheese can be used as substitutes.
- Vegetable Variations: Other vegetables like zucchini ribbons, cherry tomatoes, or caramelized onions can replace or complement the asparagus.
- Homemade Pastry: For a different crust option, consider using a homemade shortcrust or a gluten-free pastry.
Nutrition
- Serving Size: 1 slice (¼ of the tart)
- Calories: Approximately 380 kcal
- Sugar: 2g
- Sodium: 320 mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55 mg