Description
A flaky puff pastry tart topped with creamy goat cheese, tender asparagus spears, and a hint of lemon zest for a bright spring appetizer or light meal.
Ingredients
Scale
For the Crust:
- For the tart base:
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon olive oil
- For the topping:
- 8 ounces fresh asparagus, trimmed
- 4 ounces goat cheese, softened
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- For garnish:
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry on a lightly floured surface to a 10×14-inch rectangle. Transfer to prepared baking sheet.
- Using a fork, prick the pastry all over (except a 1-inch border around edges). Brush the border lightly with olive oil.
- Bake for 12 minutes until puffed and golden. Remove from oven and press down the center with a spatula.
- In a bowl, mix goat cheese, lemon zest, thyme, honey, salt, and pepper until smooth. Spread evenly over the pre-baked pastry.
- Arrange asparagus spears in a single layer over the cheese mixture, alternating directions for visual appeal.
- Return to oven and bake 15-18 minutes until asparagus is tender and pastry edges are deep golden brown.
- Let cool 5 minutes, then garnish with parsley and red pepper flakes before slicing.
Notes
• For crispier pastry, bake on the oven’s lower rack. • Substitute ricotta for goat cheese if preferred. • Best served warm but can be made 2 hours ahead and reheated.