Spring Asparagus and Creamy Goat Cheese Tart with Fresh Herbs
This elegant French-inspired tart showcases tender spring asparagus nestled in a bed of tangy goat cheese and caramelized shallots on flaky puff pastry. Perfect for a light dinner or impressive brunch, it celebrates the best of seasonal produce.
Ingredients
- 1 sheet puff pastry (320g), thawed
- 450g fresh asparagus, woody ends trimmed
- 150g soft goat cheese
- 100g crème fraîche
- 2 medium shallots, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chives, chopped
- Zest of 1 lemon
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the puff pastry onto the prepared baking sheet, score a 2cm border around the edges without cutting through, and prick the center with a fork.
Heat 1 tablespoon olive oil in a small pan over medium heat, sauté shallots for 5-6 minutes until softened and lightly golden, then add garlic and cook for 1 minute more.
In a bowl, combine goat cheese, crème fraîche, half the thyme, lemon zest, salt, and pepper, mixing until smooth.
Spread the goat cheese mixture evenly within the scored border of the pastry, then scatter the caramelized shallots on top.
Arrange asparagus spears in a single layer over the cheese mixture, alternating directions for visual appeal, then drizzle with remaining olive oil.
Brush the pastry border with beaten egg and sprinkle Parmesan over the asparagus.
Bake for 25-30 minutes until the pastry is golden brown and puffed, and asparagus is tender with slightly charred tips.
Remove from oven, garnish with remaining fresh thyme and chives, slice into portions and serve warm.
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