Asparagus, Herb, and Goat Cheese Tart
The Asparagus, Herb, and Goat Cheese Tart features a flaky, buttery crust filled with fresh asparagus, aromatic herbs, and creamy goat cheese. It’s a savory, elegant dish that’s perfect as a light appetizer or an addition to any meal.
Ingredients
- 8 oz goat cheese
- 1/2 cup ricotta
- 3 large eggs
- 2 cloves garlic grated
- 1/3 cup roughly chopped parsley
- 1/4 cup chopped chives
- 2 tbsp chopped dill
- 1/2 cup Parmesan cheese freshly grated
- 1 tbsp lemon zest (from 1 lemon)
- pinch of salt
- pinch of black pepper
- 1 lb thick stem asparagus trimmed
- olive oil extra virgin
- 1/2 lb sheet puff pastry
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Add goat cheese, ricotta, and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until mixture is evenly combined. Next add in the grated garlic, chopped herbs, Parmesan cheese, lemon zest, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Pulse once again to combine all the ingredients. Set aside.
- On a separate rimmed baking sheet, toss the trimmed asparagus with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper. Set aside.
- Unroll the puff pastry on a lightly floured work surface and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13"x11" rectangle. Add the goat cheese herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture alternating directions.
- To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed rust all the way around the butter edge.
- Transfer the tart to the oven and bake for 25 – 30 minutes, until the crust is golden and the cheese mixture is set. Enjoy!
