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A beautifully plated toast topped with grilled asparagus, fresh lettuce, a slice of cheese, and a perfectly poached egg, served on a white plate with a red checkered napkin.

Herbed Goat Cheese and Asparagus Tart with Flaky Puff Pastry

Thisasparagus and goat cheese puff pastry tart is a simple yet elegant dish perfectfor brunch, appetizers, or a light dinner. The flaky crust, creamy goat cheese,and roasted asparagus combine for a delightful, savory treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5
Course: Breakfast
Cuisine: French-Inspired
Calories: 290
Ingredients Method

Ingredients
  

  • 1 sheet of puff pastry store-bought or homemade
  • 1 cup fresh goat cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh thyme or chives chopped
  • 1 bunch of asparagus trimmed and roasted
  • Salt and pepper to taste
  • 1 egg beaten, for egg wash

Method
 

  1. Prepare the Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Transfer the pastry to a parchment-lined baking sheet.
  2. Dock and Score the Pastry: Use a fork to gently poke holes (dock) in the center of the pastry, leaving a 1-inch border around the edges. This helps prevent the center from puffing up too much while baking. Brush the edges of the pastry with the beaten egg to create a golden crust.
  3. Prepare the Goat Cheese Filling: In a small bowl, mix the goat cheese with olive oil, lemon zest, fresh herbs, salt, and pepper until smooth and creamy. Spread the goat cheese mixture evenly over the center of the puff pastry, leaving the edges clear.
  4. Arrange the Asparagus: Arrange the roasted asparagus spears in a neat row or a fan shape on top of the goat cheese filling. Season with a pinch of salt and pepper.
  5. Bake the Tart: Bake the tart in the preheated oven for 20-25 minutes, or until the puff pastry is golden and crispy, and the cheese is slightly melted.
  6. Serve and Enjoy: Remove the tart from the oven and let it cool slightly before slicing. Garnish with fresh herbs and serve warm or at room temperature with a side salad.