60 minutes
A delightful tart with a creamy goat cheese base, topped with fresh asparagus and tarragon.
Soft Goat Cheese, at room temperature
0 oz
Large egg, lightly beaten, at room temperature
each
Garlic Clove, finely grated or minced
each
Fresh Tarragon Leaves, chopped
tablespoons
Lemon Zest, finely grated
tablespoons
teaspoons
Nutmeg, freshly grated
pinches
Creme fraiche, at room temperature
0 oz
All Purpose Flour, for dusting the work surface
to taste
All-Butter Puff Pastry, thawed if frozen
0 oz
Thin Asparagus, woody ends trimmed
0 oz
to taste
tablespoons
to taste
Red Pepper Flakes, optional
to taste
Shaved Parmesan, shaved with a vegetable peeler
0 oz
Fresh Tarragon Leaves, for serving
to taste
1. Preheat Oven
Start by preheating your oven to 425 degrees Fahrenheit. This ensures that it's at the perfect temperature when you're ready to bake the tart.
2. Prepare Cheese Mixture
In a medium bowl, mash together the goat cheese, egg, garlic, tarragon, lemon zest, sea salt, and nutmeg using a fork or wooden spoon. This mixture will create a smooth and flavorful base for your tart. Once combined, whisk in the crème fraîche until the mixture is well blended and creamy.
3. Roll Out Puff Pastry
On a lightly floured surface, roll out the puff pastry into a 13-by-11-inch rectangle, approximately 1/8-inch thick. Transfer the rolled-out pastry to a parchment-lined cookie sheet. Using a sharp knife, score a 1/2-inch border around the edges of the pastry. This scoring will create a puffed edge that will hold the filling in place as it bakes.
4. Spread Cheese Mixture
Spread the goat cheese and crème fraîche mixture evenly within the scored border of the pastry. This layer should be smooth and cover the entire inner area of the pastry.
5. Add Asparagus and Parmesan
Line up the asparagus spears on top of the cheese mixture, arranging them in a single layer. Brush the asparagus lightly with olive oil and sprinkle with a bit of sea salt. Finish by scattering the grated Parmesan over the top.
6. Bake Tart
Bake the tart in the oven for 25 to 30 minutes, or until the pastry is puffed and golden brown. This baking time allows the flavors to meld and the pastry to achieve a delightful flakiness.
7. Cool Tart
Once baked, remove the tart from the oven and let it cool on the cookie sheet for at least 15 minutes, and up to 4 hours if needed. This cooling period helps to set the tart and makes it easier to slice.
8. Finish and Serve
Just before serving, sprinkle the tart with freshly ground black pepper, a pinch of red-pepper flakes if you like a bit of heat, shaved Parmesan, and a few fresh tarragon leaves. Drizzle a little extra-virgin olive oil over the top for a finishing touch.
Sautéed spinach and mushrooms, gruyère cheese, and thyme for a classic flavor combination.
Smoked salmon strips, milder cheese like ricotta, dill, and lemon to emphasize the fish's flavor.
Roasted red peppers and artichoke hearts, feta cheese, basil or oregano, with sliced olives or sun-dried tomatoes for depth.
Sweet caramelized onions, strong blue cheese, rosemary, and a drizzle of balsamic reduction for extra flavor.
Diced ham with asparagus, sharp cheddar cheese, and parsley for a traditional quiche Lorraine flavor profile.
Comments (0)