This elegant asparagus goat cheese tart has tender roasted asparagus, goat cheese, and a light puff pastry crust! Perfect for a spring brunch!
I’m not sure if it’s time in quarantine that has me more excited for spring than normal, but I can’t get enough of these spring recipes! Asparagus has to be my favorite spring veggie. Those tender green stalks always call my name at the grocery store! They’re great for throwing on the grill or putting in a quiche or frittata! But I wanted to create something special for Mother’s Day this year, and this elegant asparagus and goat cheese tart was everything I had dreamed of!
Can I use phyllo dough instead of puff pastry?
Phyllo dough and puff pastry are sometimes used interchangeably. Unlike puff pastry, phyllo dough has almost no fat. It’s made up of mostly flour and water and can dry out very easily. Each sheet of phyllo dough is brushed with melted butter before baking. It crisp and flaky when baked but it doesn’t have the same rich, airy quality that puff pastry has.
I prefer puff pastry for this asparagus and goat cheese tart because of the sturdiness of the puff pastry. It’s able to support the weight of the asparagus and goat cheese without crumbling. I also love the fluffy texture of puff pastry for this tart rather than a flaky crust.
Tips for working with puff pastry
Puff pastry can often be tricky to use, so I wanted to give you a few tips for handing this dough.
- Work quickly: When working with puff pastry, you want to work quickly while it’s still cold and you want to handle it as little as possible to keep the layers from getting squished down together and producing a dense final result. If it happens to get too warm and soft, stick it back in the fridge after working with it, while the oven preheats. This step gives the butter a chance to re-solidify, to get an even better result.
- Use a sharp knife: Using a sharp knife will allow you to cut straight down without sawing back and forth if you need to cut or trim the dough.
- Wait until thawed: If you’re working with store-bought frozen puff pastry, Unfold your pastry only when fully thawed. Unfolding it too early can cause the pastry to crack or break. If the pastry does start to crack, wait a few minutes and try again.
- Flour your surface: before working with puff pastry, lightly dust your working surface with flour. It will help the pastry to roll out smoothly, and prevent any sticking and pulling.
What should I serve with this tart?
This asparagus goat cheese tart makes the perfect brunch dish! Here are a few other options for a beautiful brunch for Mother’s Day!Print
1 lb asparagus, ends trimmed
1 tbl olive oil
1 sheet frozen puff pastry, thawed but still chilled
5 oz goat cheese, softened
1 oz cream cheese, softened
1 garlic clove, grated
Zest of 1 lemon
Salt and pepper, to taste
Handful of basil
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silpat.
Toss asparagus with olive oil, season with salt and pepper, place in oven-safe baking dish, and bake for 10 minutes. Remove from the oven and set aside to cool.
Gently unroll the pastry onto a lightly floured surface and lightly roll out a rolling pin. You want to thin it out just slightly so you have a larger surface area to work with.
Transfer puff pastry to a lined baking sheet. Beat the egg in a small bowl with a splash of water and then lightly brush the puff pastry with egg wash.
Place the baking sheet in the oven and bake for 10 minutes or until the pastry starts to turn a light golden brown.
While the puff pastry is baking, combine the goat cheese, cream cheese, garlic, and all but 1 tsp lemon zest in a small bowl. Season with salt and pepper.
Remove the puff pastry from the oven and gently push down any puffed parts.
Spread the goat cheese mixture all over the surface of the puff pastry, leaving a 1-inch border around the edges.
Arrange the asparagus spears in a single layer over the goat cheese, and return the baking sheet to the oven for another 8-10 minutes, or until the pastry is golden and puffed around the edges.
Cool for a few minutes on the pan before removing. Garnish with basil leaves and remaining lemon zest. Slice and serve at room temp.
Keywords: tart; asparagus; breakfast
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