Asparagus Tart with Herby Goat’s Curd
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.
- 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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Spread the herby goat’s curd evenly over the center of the partially baked pastry, leaving the raised border uncovered.
- Arrange the asparagus spears over the goat’s curd and drizzle lightly with olive oil.
- 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.
- 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
