Asparagus & Goat Cheese Tart

Asparagus & Goat Cheese Tart

Asparagus lined one side of my grandfather Boppy’s garden, the only barrier between me and the glorious blueberry bushes.  It seemed with each days passing it grew a foot taller.  It’s feathering shoots locked hands making it nearly impossible to pass through.  I had no use for it when I was eight. 

This was not your everyday backyard garden.  As I recall it was at least the size of a football field.  Yes, I realize that would be highly unlikely.  However, as a kid who stood no more than 4ft tall, the garden rows went on for miles.  Okay, also highly unlikely.  What I can say with certainty is this was the most beautiful garden I have ever seen.  Boppy had a way of teaching that completely captivated our attention.  We learned how to tell if carrots were ready to be plucked by gently running our little fingers around tip of the fruit.   We also learned that a bit of dirt won’t hurt you and there’s nothing like fresh produce straight from the garden.

There was not a weed to be found in this gigantic garden (it really was big).  This was due in great part to the fact that for spare change we would gladly pull weeds all morning to take our earnings down to the corner Penny Candy Store in the afternoons.   As I grew, the garden got smaller.  My grandparents aged, and I became more interested in boys than gardening.  My time in the garden slowly dwindled.  What I would give now to spend another morning in the garden with Boppy.  All the things I would ask him.  Like how to know when it’s time to pick the asparagus.  Seems I may have a use for it now.

When I saw this Asparagus & Goat Cheese Tart from James & Everett I knew I had to make it.  I was already on a puff pastry kick and the asparagus is absolutely gorgeous right now.  I was a bit giddy just thinking about this loveliness.

To begin the puff pastry is rolled out on a floured surface to about a 16″x10″ rectangle.  You then fold in about 1″ of the edges to make a frame.  Gently score just inside the folded edge with a sharp knife.  At every 1/2″ interval, use a fork to pierce the dough.   Then bake the prepared pastry at 400 degrees for about 15 minutes or until lightly browned.

Sprinkle the crumbled goat cheese over the top of the pastry.  Cut the ends off the precooked aparagus leaving just the right length to fit between the pastry frame.  Place the spears side by side, alternating direction until the goat cheese is covered.

Drizzle the asparagus with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, or until the asparagus is tender.  Allow to rest 5 minutes before cutting.

I served this tart with brunch, however it would make a wonderful appetizer.

Asparagus & Goat Cheese Tart

James & Everett

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Cook Time 40 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

• 1 sheet puff pastry
• 1 1/2 cups goat cheese crumbles
• 1 1/2 lbs. asparagus steamed until just tender and bright green.
• 1 Tbl. olive oil
• sea salt & freshly cracked pepper

Instructions

 

• Preheat oven to 400 degrees.
• Roll the puff pastry out on a floured surface to about a 16″x10″ rectangle. Fold in about 1″ of the edges to make a frame. Gently score just inside the folded edge with a sharp knife. At every 1/2″ interval, use a fork to pierce the dough. Then bake the prepared pastry for about 15 minutes or until lightly browned.
• Sprinkle the crumbled goat cheese over the top of the pastry. Cut the ends off the precooked asparagus leaving just the right length to fit between the pastry frame. Place the spears side by side, alternating direction until the goat cheese is covered.
• Drizzle the asparagus with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, or until the asparagus is tender. Allow to rest 5 minutes before cutting.

Other recipes you might enjoy:

Warm Goat Cheese Fritters