Puff Pastry Goat Cheese Asparagus Tart
This asparagus tart with puff pastry is an easy yet impressive dish that works for any occasion. With its flaky crust, creamy cheese filling, and vibrant asparagus, it’s sure to be a favorite at your table!
Servings: 4 people
Calories: 588kcal
Equipment
Ingredients
- 1 sheet Puff Pastry thawed if frozen
- 30-35 mini Asparagus Spears trimmed, or 8-10 regular size
- 3.5 oz Goat Cheese
- ½ cup Heavy Cream
- 1 large Egg
- ¼ cup grated Parmesan Cheese
- 1 teaspoon Lemon zest
- 1 tablespoon Olive Oil optional
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry slightly and transfer it to the tart pan. Prick the center with a fork.
- In a bowl, mix heavy cream, Parmesan, lemon zest, egg, and season with salt, and black pepper. Pour this mixture evenly over the center of the puff pastry.
- Add dollops or pieces of goat cheese throughout the tart.
- Coat the asparagus lightly with olive oil, then lay them in a decorative pattern over the cheese mixture.
- Place in the oven and bake for 20-25 minutes, or until the pastry is golden and crisp.
- Let it cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the baked tart for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing.
- Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through. Avoid microwaving, as it can make the pastry soggy.
Nutrition
Calories: 588kcal | Carbohydrates: 31g | Protein: 14g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 671mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 3mg
