60 minutes
A delicious and elegant tart featuring a creamy goat cheese filling, fresh asparagus, and aromatic tarragon, all baked in a puff pastry shell.
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, plus more for serving
tablespoons
Lemon Zest, finely grated
tablespoons
teaspoons
pinches
Creme fraiche, at room temperature
0 oz
for dusting
All-Butter Puff Pastry, thawed if frozen
0 oz
Thin Asparagus, woody ends trimmed
0 oz
for brushing
tablespoons
to taste
optional
Parmesan, shaved with a vegetable peeler
0 oz
1. Preheat Oven
Begin by preheating your oven to 425 degrees. This high temperature is crucial as it ensures the puff pastry becomes delightfully golden and crisply puffed.
2. Prepare Goat Cheese Mixture
In a medium bowl, combine the goat cheese, lightly beaten egg, finely grated garlic, chopped tarragon, lemon zest, sea salt, a pinch of nutmeg, and crème fraîche. Make sure all these ingredients are at room temperature to achieve a smooth mixture. Use a fork or wooden spoon to mash everything together, then switch to a whisk to ensure everything is evenly combined and smooth.
3. Roll Out Puff Pastry
Lightly dust your work surface with all-purpose flour and roll out the puff pastry into a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the rolled-out pastry onto a parchment-lined cookie sheet. Using a sharp knife, score a 1/2-inch border around the edges of the pastry.
4. Spread Cheese Mixture and Arrange Asparagus
Spread the goat cheese mixture evenly within the scored border of the pastry. Now, arrange the asparagus spears in a neat line on top of the cheese mixture.
5. Brush with Olive Oil and Sprinkle Parmesan
Brush the asparagus with a little extra-virgin olive oil and sprinkle with a bit of sea salt and the grated Parmesan.
6. Bake the Tart
Place the tart in the oven and bake for 25 to 30 minutes, or until the pastry is puffed and golden brown.
7. Cool the Tart
Once baked, let the tart cool on the cookie sheet for at least 15 minutes, though you can leave it to cool for up to 4 hours if needed.
8. Garnish and Serve
Just before serving, sprinkle with freshly ground black pepper, a few red-pepper flakes if you like a bit of heat, and scatter the shaved Parmesan and some extra tarragon leaves over the top. Finish with a drizzle of extra-virgin olive oil.
Use a variety of sautéed mushrooms in place of asparagus, swap goat cheese for Gruyère, and use thyme instead of tarragon. You can also add caramelized onions for extra flavor.
Caramelize onions and pair them with slices of pear and crumbled blue cheese with a sprinkle of thyme or rosemary.
Replace asparagus with spinach, goat cheese with feta, and tarragon with oregano. Add in sundried tomatoes and olives for a Mediterranean flair.
Roast cubes of butternut squash, replace goat cheese with a crumbly blue cheese, and use fresh sage as the herb. Top with walnuts before baking.
Thinly slice zucchini, use ricotta cheese mixed with lemon zest and juice, and swap tarragon for mint or basil.
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