Because social distancing… and limited park access… and lack of human contact resulting in way too much time spent experimenting in the kitchen…). Add asparagus pieces, I made a pattern of alternating orientation of the tips and placing stalk pieces between them. Asparagus & Goat Cheese Tart. It just makes the perfect crust – light, flaky, tender and flavorful. By Christina Collins. Loosely cover the tart and store it in the refrigerator until it's time to bake. Perfectly cooked puff pastry topped with two of my favorite ingredients, asparagus and goat cheese. Don’t get me wrong… Asparagus is always good. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some salt and pepper. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. Then! A quick and delicious appetizer or light meal, especially if you add a soft cooked egg to the plate! Waitrose Asparagus and goat's cheese tart recipe. Set aside. It’s amazing. Switch to a whisk and beat in the crème fraîche until smooth. Smooth with a spatula or the back of a spoon. Hope you all are staying safe and healthy out there. So nice to meet you. So, thought I, what would happen if I added some pastry and cheese to the mix…? Serve it warm or at room temperature. Get recipes, tips and NYT special offers delivered straight to your inbox. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. Spread the crème fraîche mixture evenly inside the scored border. In just a few simple steps you transform a prepared puff pastry into an amazing slice and serve tart topped with fresh asparagus, tomatoes, Gruyere and goat cheese. In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some salt and pepper. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking. Sprinkle tart with remaining lemon zest and basil before serving. Melissa Clark’s Asparagus, Goat Cheese and Tarragon Tart. Bake until the tart is golden around the edges and a knife inserted into … But there are a few tricks that will help you get a perfect tart that is the right size to accommodate a LOT of asparagus, poofy only on the edges, and has perfectly seasoned and cooked asparagus.. First, roll out the puff pastry in ONE direction. The time is right to make this terrific recipe right now. Drizzle a little oil on top. We used both Green and Red Asparagus in ours. Wow the crowd with puff pastry. This helps me continue to provide delicious and free content on The Gourmet Gourmand. And then there’s the ease of making it. Add cold butter cubes and pulse until texture of butter resembles small peas. Sprinkle the Gruyere cheese and goat cheese over the tart (leaving the outer edges bare). Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Place in freezer, and freeze for 15 minutes while you make filling. @2019 - All Right Reserved. If you want to save time, you could use ready-made pastry instead. Mix until mixture becomes very smooth. This easy recipe for Goat Cheese and Asparagus Tarts is one of my favorite uses for puff pastry. The tangy goat cheese, enriched with eggs and flavored with shallots, thyme, and garlic, makes for a creamy, luscious bed for the fresh asparagus. Bake for about 25-35 minutes, or until pastry is golden brown and cheese is puffed and lightly browned on top. Gently lift and drape into pan. One of my favorite parts of spring (along with banishing all my heavy winter clothes to the back of the closet) is asparagus. Baked until golden and puffed, and sprinkled with lemon zest and lemony basil, this tart is my idea of late-spring, early-summer perfection! NYT Cooking is a subscription service of The New York Times. It could also be served as a light lunch, or for brunch with a couple of poached eggs on the side and maybe a few prosciutto crisps. Set aside. Roll out until pastry is just larger than your tart pan. Transfer the dough to a parchment-lined cookie sheet. This quick and easy asparagus tart is one of the BEST brunch recipes. Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. This easy recipe for a springtime asparagus goat cheese tart combines these two flavors with an easy crescent roll crust. You may need to scrape down sides a few times. Wrap in plastic wrap and chill in refrigerator for about 30 minutes. Food Stylist: Simon Andrews. The crust recipe I shamelessly snagged from Smitten Kitchen; it’s basically a slightly acidified crust with the additions of sour cream and lemon juice making it more flavorful than your average dough. Asparagus and goat’s cheese tart; Asparagus and goat’s cheese tart. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Click on my photo to learn more! This easy recipe for elegant goat cheese and asparagus tart is perfect as an appetizer, for brunch, or as a light lunch. It is extremely versatile, can be used to make both sweet and savory dishes, and will impress any guest! Turn out onto counter, and quickly shape into a flat rectangle (ish). Opt out or, cup goat cheese, at room temperature (4 ounces), large egg, lightly beaten, at room temperature, large garlic clove, finely grated or minced, tablespoons chopped fresh tarragon leaves, plus more for serving, teaspoon fine sea salt, plus more for sprinkling, cup crème fraîche, at room temperature (8 ounces), All-purpose flour, for dusting the work surface, sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary), ounces thin asparagus, woody ends trimmed, ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup). Pulse again. It starts with store bought puff pastry, rolled out and baked until juuuust golden brown. And we’re all about lemon here, guys. Remove pastry from freezer, and smear with cheese mixture. A bit of lemon rind adds brightness and balances out all of the flavors. It’s that good, guys. Sprinkle with the remaining goat cheese. Designed and Developed by The Gourmet Gourmand, Recipe by, Vietnamese Chicken Salad (Goi Ga Bap Cai). Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Special Equipment Used: 14″x5″ Rectangular Removable Bottom Tart Pan But it’s not. Thinking of those who have sacrificed so much, so that I can do simple things like make Asparagus Tart on a Monday, just for the heck of it. But it’s also excellent a few hours later, should you want to get all your baking done before your guests arrive. Arrange the asparagus spears lengthwise across the tart in a single layer. Because you don’t have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. It’s just simple yet stunning, effortlessly chic and company-ready. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Pour into the cooled tart shell. Drizzle in water, and pulse until mixture just becomes a solid mass. Fix and press any imperfections or torn pieces as needed. Slice and serve warm or room temperature. But Asparagus and lemon… that might just be flavor combo perfection. Disclosure: some of the links below are affiliate links. You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking.