Asparagus Tart with Herby Goat’s Curd

Why You’ll Love This Recipe

I love how impressive this asparagus tart looks despite being surprisingly straightforward to prepare. Using ready-made puff pastry saves me time while still giving me a crisp, golden base.

I also enjoy the balance of flavors. The goat’s curd brings a creamy tanginess, while lemon and fresh herbs keep the filling bright. Asparagus provides freshness and a little texture, making the finished tart rich without feeling overly heavy.

I can serve it warm from the oven or at room temperature, which makes it particularly convenient for brunches, picnics, and spring gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry
• Fresh asparagus
• Goat’s curd
• Fresh parsley, finely chopped
• Fresh chives, finely chopped
• Fresh dill, finely chopped
• Fresh thyme leaves
• Lemon zest
• Fresh lemon juice
• Olive oil
• Egg, for egg wash
• Salt
• Freshly ground black pepper

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.

I roll the puff pastry into a rectangular shape and transfer it to the prepared baking sheet. Using a sharp knife, I lightly score a border about 1 inch from the edge, making sure I don’t cut completely through the pastry. I prick the center several times with a fork to help control how much it rises.

I brush the outer border with beaten egg, then bake the pastry for about 10–12 minutes, until it begins to puff and turn lightly golden. If the center rises too much, I gently press it down with the back of a spoon after removing it from the oven.

While the pastry is baking, I prepare the herby goat’s curd. I combine the goat’s curd with chopped parsley, chives, dill, thyme, lemon zest, and a little lemon juice. I season the mixture with black pepper and a small amount of salt.

I trim the woody ends from the asparagus. If I’m using particularly thick spears, I briefly blanch them before assembling the tart. Thin asparagus can go directly onto the pastry.

I spread the herby goat’s curd evenly over the center of the partially baked pastry, keeping the raised border uncovered. I arrange the asparagus spears over the cheese and drizzle them lightly with olive oil.

I return the tart to the oven and bake for another 15–20 minutes, or until the pastry is deeply golden and the asparagus is tender with a slight bite.

Before serving, I finish the tart with extra herbs, freshly ground black pepper, and a little lemon zest. I let it rest for a few minutes before slicing.

Servings and Timing

I usually cut this asparagus tart into six portions when serving it as a light meal. If I’m serving it as an appetizer or part of a larger brunch spread, I cut it into smaller pieces.

• Prep time: 20 minutes
• Cook time: 25–30 minutes
• Total time: 45–50 minutes
• Servings: 6

Variations

I sometimes replace the goat’s curd with soft goat cheese when curd isn’t available. I loosen the goat cheese with a little cream, crème fraîche, or Greek yogurt until I get a spreadable consistency.

For extra sweetness, I add thinly sliced caramelized onions beneath the asparagus. I also like adding peas or thinly sliced zucchini when I want more spring vegetables.

When I want a stronger savory flavor, I sprinkle grated Parmesan over the tart before the final bake. A few toasted pine nuts scattered over the finished tart also provide a lovely crunch.

I can change the herbs depending on what I have available. Basil, mint, tarragon, and parsley all pair nicely with asparagus and goat’s curd.

For an extra fresh finish, I sometimes add a handful of arugula after baking and dress it with a little olive oil and lemon juice.

Storage/Reheating

I think this tart has its best texture on the day I make it because that’s when the puff pastry is at its crispiest. If I have leftovers, I refrigerate them in an airtight container for up to 3 days.

To reheat the tart, I place individual slices in a 350°F (175°C) oven for about 8–10 minutes, or until the pastry is crisp and the filling is warmed through. I prefer the oven to the microwave because microwaving can make puff pastry soft.

I can also enjoy leftover tart cold or at room temperature, especially when serving it as part of a lunch or picnic.

FAQs

Can I make asparagus tart ahead of time?

I can prepare some of the components ahead of time. I mix the herby goat’s curd and trim the asparagus in advance, then refrigerate them separately. I prefer assembling and baking the tart shortly before serving so the pastry stays crisp.

What can I use instead of goat’s curd?

When I can’t find goat’s curd, I use soft goat cheese. I mix it with a small amount of crème fraîche, cream, or Greek yogurt to create the softer, spreadable texture I want for the tart.

Do I need to cook the asparagus before putting it on the tart?

I usually put thin asparagus directly onto the tart because it cooks quickly in the oven. If my asparagus spears are particularly thick, I blanch them briefly and dry them thoroughly before arranging them over the goat’s curd.

How do I stop the puff pastry from becoming soggy?

I partially bake the puff pastry before adding the cheese and asparagus. I also make sure the asparagus is dry and avoid using too much liquid in the goat’s curd mixture. These steps help me keep the base crisp.

What can I serve with asparagus tart?

I like serving the tart with a simple green salad dressed with lemon and olive oil. For brunch, I pair it with eggs and fresh fruit, while for lunch or dinner I sometimes add roasted vegetables or a light soup.

Conclusion

Asparagus tart with herby goat’s curd is a simple seasonal dish I love making when fresh asparagus arrives. The combination of crisp puff pastry, creamy and tangy goat’s curd, aromatic herbs, lemon, and tender asparagus gives me plenty of flavor without requiring a complicated preparation. Whether I serve it for brunch, a light lunch, or a spring gathering, this colorful tart makes fresh asparagus the star of the dish.

Asparagus Tart with Herby Goat’s Curd

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This asparagus tart combines crisp, golden puff pastry with creamy herby goat’s curd, fresh lemon, and tender asparagus. It is an elegant spring dish that’s perfect for brunch, lunch, or a light dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 45–50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

• Puff pastry
• Fresh asparagus
• Goat’s curd
• Fresh parsley, finely chopped
• Fresh chives, finely chopped
• Fresh dill, finely chopped
• Fresh thyme leaves
• Lemon zest
• Fresh lemon juice
• Olive oil
• Egg, for egg wash
• Salt
• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll the puff pastry into a rectangle and transfer it to the prepared baking sheet. Lightly score a 1-inch border around the edge without cutting completely through the pastry, then prick the center several times with a fork.
3. Brush the outer border with beaten egg. Bake for 10–12 minutes, until the pastry begins to puff and turn lightly golden. If the center rises excessively, gently press it down with the back of a spoon.
4. While the pastry bakes, combine the goat’s curd with the parsley, chives, dill, thyme, lemon zest, and a little lemon juice. Season with freshly ground black pepper and a small amount of salt.
5. Trim the woody ends from the asparagus. If the spears are particularly thick, blanch them briefly and dry thoroughly. Thin asparagus can be used without blanching.
6. Spread the herby goat’s curd evenly over the center of the partially baked pastry, leaving the raised border uncovered.
7. Arrange the asparagus spears over the goat’s curd and drizzle lightly with olive oil.
8. Return the tart to the oven and bake for another 15–20 minutes, until the pastry is deeply golden and the asparagus is tender but retains a slight bite.
9. Finish with additional fresh herbs, freshly ground black pepper, and lemon zest. Rest for a few minutes before slicing and serving.

Notes

• Soft goat cheese can replace goat’s curd. Loosen it with a little cream, crème fraîche, or Greek yogurt until spreadable.
• Caramelized onions can be layered beneath the asparagus for additional sweetness.
• Peas or thinly sliced zucchini make excellent additions for extra spring vegetables.
• For more savory flavor, sprinkle grated Parmesan over the tart before the final bake.
• Garnish with toasted pine nuts for additional crunch.
• Basil, mint, tarragon, or additional parsley can be substituted for the suggested herbs.
• For a fresh finish, top the baked tart with arugula dressed lightly with olive oil and lemon juice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat at 350°F (175°C) for 8–10 minutes to help restore the crisp texture of the pastry.

Nutrition

• Serving Size: 1 slice
• Calories: 340 kcal
• Sugar: 3 g
• Sodium: 430 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 55 mg