- Allison
Simple Asparagus & Goat Cheese Tart
This recipe was created after I was searching for a tasty and healthy snack to have when I was terribly ill for a month. This recipe is very simple to make, healthy, satisfying, and darn-right tasty! A perfect spring-time brunch snack.
Nutrition Facts:
Servings: 10-12 slices
Per Serving:
Cal: 280 Total Fat: 20g Total Carb: 23g Fiber: 2.3g Sugar: 3.4g Protein: 6.8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
2 sheets of frozen puff pastry OR 1 sheet of homemade puff pastry (enough to roll out into a 17" x 9" rectangle)
1 large egg
8 ounces of herbed goat cheese (Can use plain goat cheese and add your own herbs if you wish).
1/4 cup of grated cheese, preferably parmesan (*Optional)
2 tbsp of lemon juice
About 1/2 tsp of lemon zest
1/4 tsp of salt
Egg wash (*Optional)
1 lb of asparagus, trimmed and cut in half
About 1/4 - 1/2 cup of cherry tomatoes
1 tbsp of olive oil
Sea salt and/or lemon zest for topping (*Optional)
Instructions:
Preheat your oven to 400 degrees F / 204 degrees C.
If you are using frozen puff pastry, leave it out at room temperature until pliable, about 20-30 minutes. If you are using homemade puff pastry that is at fridge temperature, leave it out on the counter for about 5 minutes, or until pliable.
Add the 1 egg, 8 ounces of goat cheese, 1/4 cup of grated cheese (if using), 2 tbsp of lemon juice, 1/2 tsp of lemon zest, and 1/4 tsp of salt to a bowl and mix until everything is thoroughly combined.
Flour your work surface. If you are using frozen puff pastry, unroll 2 sheets, overlap them by about 1/2 - 1 inch, and press the edges together to seal. This should form a rectangle that is about 17" x 9". If need be, you can roll it out more until it is about 17" x 9". If using homemade puff pastry, simply roll it out until it is 17" x 9".
Fold the pastry edges inward, creating about 1/2 - 1 inch border all the way around. Press to seal. View the pictures below for reference.
Transfer to a baking sheet lined with parchment paper, and spread the goat cheese mixture inside the puff pastry border.
Add the asparagus and cherry tomatoes. You can make a pretty design if you like, but I prefer to just evenly spread everything around.
Drizzle the top with 1 tbsp of olive oil and sea salt if you want.
Bake for about 35-40 minutes, or until the edges are golden-brown.
Enjoy!
Notes:
I plan on bringing out a homemade puff pastry recipe soon, so be sure to check that out.
I made the parmesan cheese an optional ingredient because, honestly, this recipe tastes just as good with just goat cheese. But feel free to add or remove things to your liking.
The egg wash will give a better golden-brown color to the crust, but I listed it as optional because it is not needed.
The nutrition facts were calculated without the optional ingredients.
Make sure to work quickly when handling the puff pastry as you want it to stay cold. You can also pop it in the freezer for 10 minutes before baking.
This recipe, to me, is just so comforting but yet bright and cheerful. It is quick and easy to throw together, but it is just so full of flavour that it feels fancy. It really helped me get over the sickness I had once, so this recipe is one of my favorites because of that. It has never disappointed me each time I make it! Even my husband likes it, and he is usually not too fond of lemony dishes.
Here are some of our other spring-inspired recipes for you to try:
Easy & Quick Lemon Basil Pasta
Easy & Elegant Lemon Lavender Cookie Bars
Thank you for checking this recipe out, and I do hope you decide to give it a try. You will not regret it, I promise! :)
As always, please leave a comment and/or rating below if you like.
See you next Wednesday!