:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/QMoJ4bEMTrJxhDYOe8XW/fe763668069640984d3613c68efe97.png "How to make Asparagus and Goat Cheese Tart")
How to make Asparagus and Goat Cheese Tart
This Asparagus and Goat Cheese Tart is the perfect dish for a brunch or an easy dinner along with a green salad.
Ingredients
- 2 letters frozen puff pastry, thawed
- 2 cups goat cheese
- 2 cups asparagus, ends trimmed
- 2 tablespoon olive oil
- salt and pepper to taste
- 1 egg (for egg wash)
- Fresh Dill for garnish (optional)
Latest flyers
Directions
Begin by preheating your oven to 200°C (400°F). This bolsters the baking process ensuring a well-cooked and golden-brown puff pastry.
Roll out your thawed puff pastry onto a parchment lined baking sheet, trimming any excess. Remember, neatness is key for the aesthetic value of your tart.
Spread the goat cheese evenly onto the puff pastry, leaving an inch border. Don't hesitate to use your fingers for spreading, it will get the job done faster and more evenly.
Arrange the trimmed asparagus spears on top of the goat cheese, drizzle with olive oil and season with salt and pepper. Be cautious not to overseason as the goat cheese already harbors rich flavours.
Fold over the pastry edges, giving your tart a rustic look. Then, brush the folded edges with an egg wash, this will provide a beautifully baked golden hue.
Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden and crisp. Keep a watchful eye during the last few minutes. Each oven behaves differently and it’s important that your tart doesn't burn.
Serve warm or at room temperature garnished with fresh dill sprigs for an added flavor.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/dYIPEIQ418C0OQ4xaMj2/41a206dfa09a5bcdad31cdbe612461.png "Recipe preview Cheese Kransky Sausage Hot Dogs")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/U7tpgmH3x_tiz9_2RBTF/021bd39b0fd8338cb7484384a32bec.jpeg "Recipe preview Beef goulash with pasta")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/hJCU1ZknLQGU4IfaHZRq/39c8cfdfc8ad5bcf853065a7125c4b.jpeg "Recipe preview Poppy Seed Raw Balls")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/jCFMTc4d5HlN3_C2BVWW/72c881d3b90c6aa7e8e20d6c871c11.jpeg "Recipe preview Old-Fashioned Lamb's Fry and Bacon")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/aBwkZQBw-jfUShRgX-dT/4abfb5ea12172bf9754d81e03d6cfc.jpeg "Recipe preview Flourless Pumpkin Pie")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/zFDebSMwTb8VVMx1YME5/cf5347517e54d0c292bbb7f27ae7ba.jpeg "Recipe preview Potato Dough Noodles")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/ojos2vYRq2uuK9ktWBZn/bbb0fc6ccf5667d451333f64fa3dd8.png "Recipe preview Fettuccine Alfredo Pasta")
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/oZpnFKzzchtkB__wF8yq/9a87df69cbed22bdae1701f859be57.jpeg "Recipe preview Mushroom sauce for pasta")
