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Crispy Asparagus and Creamy Goat Cheese Tart

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A delicious and easy-to-make tart featuring roasted asparagus and creamy goat cheese, perfect for spring occasions and family gatherings.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ cup (115g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice-cold water
  • 1 bunch fresh asparagus (about 1 lb/450g), trimmed and snapped to fit tart pan
  • 4 oz (115g) creamy goat cheese, softened
  • ½ cup (120ml) heavy cream or crème fraîche
  • 2 large eggs, room temperature
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional toppings: fresh thyme or chives for garnish
  • Optional toppings: light drizzle of honey or balsamic glaze

Instructions

  1. In a large bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Gradually add 3 tablespoons ice-cold water, tossing with a fork until dough just comes together. Add more water if needed, avoiding overhydration.
  3. Form dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat oven to 400°F (205°C). Toss asparagus with olive oil, salt, and pepper. Roast on a baking sheet for 8-10 minutes until tender-crisp and slightly browned. Set aside.
  5. Roll out chilled dough on a floured surface to about 12 inches diameter and 1/8 inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  6. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake an additional 5 minutes until lightly golden.
  7. In a bowl, whisk goat cheese, heavy cream, eggs, lemon zest, and minced garlic if using. Season with salt and pepper until smooth.
  8. Pour goat cheese mixture into pre-baked crust. Arrange roasted asparagus on top, pressing gently to stick.
  9. Bake tart at 375°F (190°C) for 25-30 minutes until filling is set and slightly golden on top.
  10. Cool tart for 10-15 minutes before removing rim. Garnish with fresh thyme or chives and optional drizzle of honey or balsamic glaze.

Notes

Keep butter and water cold when making crust for flakiness. Blind bake crust to prevent sogginess. Roast asparagus first to avoid excess moisture. Cover crust edges with foil if browning too fast. Cool tart before slicing for neat cuts.

Nutrition

Keywords: asparagus tart, goat cheese tart, spring recipe, easy tart recipe, vegetable tart, brunch recipe, savory tart

Find it online: https://evabakery.com/crispy-asparagus-and-creamy-goat-cheese-tart-easy-homemade-recipe-for-spring/