Asparagus, Goat Cheese and Tarragon Tart
This asparagus tart combines the creamy tang of goat cheese with fresh tarragon and tender roasted asparagus in a flaky puff pastry crust. Simple to prepare and elegant to serve, it’s perfect for brunch or dinner and sure to impress.
Ingredients
Main ingredients
- 4 oz Goat cheese softened
- 1 Egg large
- 1 clove Garlic minced
- 1 tablespoon Fresh tarragon chopped
- 1 teaspoon Lemon zest freshly grated
- ¼ teaspoon Salt
- ⅛ teaspoon Nutmeg ground
- ⅓ cup Crème fraîche
- 1 sheet Puff pastry thawed
- 1 bunch Asparagus trimmed
- 1 tablespoon Olive oil for brushing
- ½ teaspoon Salt for sprinkling
- ¼ cup Parmesan cheese grated, plus extra shaved for serving
- ¼ teaspoon Black pepper freshly ground
- ⅛ teaspoon Red pepper flakes optional
- 1 tablespoon Olive oil for drizzling
Instructions
Instructions
- Heat oven to 425°F (220°C). In a medium bowl, mash together goat cheese, egg, garlic, tarragon, lemon zest, salt, and nutmeg until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about ⅛ inch thick. Transfer dough to a parchment-lined cookie sheet. Lightly score a ½-inch border around edges.
- Spread crème fraîche mixture evenly inside the scored border. Line up asparagus spears on top, brush with olive oil, and sprinkle with salt and grated Parmesan.
- Bake until pastry is puffed and golden, 25 to 30 minutes.
- Let cool on cookie sheet for at least 15 minutes or up to 4 hours before serving.
- Sprinkle black pepper, red pepper flakes (if using), shaved Parmesan, and tarragon leaves on top.
- Drizzle a little olive oil on top before serving.
Notes
You can assemble the tart 1 day in advance; reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover and refrigerate until baking.