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Asparagus & Goat Cheese Tart

Recipe Date:

May 17, 2023

Serving Size:

Cook Time:

00:35:00

Difficulty:

Easy

Measurements:

Imperial (US)

Spring has Sprung and that means it's Asparagus Season! While Asparagus is a traditionally difficult food to pair with wine, it goes beautifully with Sauvignon Blanc! With the bright, crisp flavors of the Sauvignon Blanc and the fresh, earthy flavor of the asparagus a little citrus and a rich goat cheese (we love local cheesemakers Goodale & Catapano!) and a flaky crust offer the perfect combination of flavors to wow every time.

Ingredients

2 sheets frozen puff pastry (or mini phyllo dough tart cups)
2 eggs
8 ozs goat cheese
2 tbsps chives, finely chopped
3/4 cup Pecorino Romano cheese
1 lb asparagus, trimmed and peeled
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1 zest of lemon

Directions

Preheat the oven to 400˚F, or according to puff pastry package instructions.
Remove the puff pastry from the freezer and let it thaw on the counter while you make the filling.
Zest the lemon into a small bowl and set the zest aside.
To make the filling—in a medium bowl, beat 1 egg with the goat cheese, Pecorino Romano cheese, and 1 tablespoon freshly squeezed lemon juice.
When the pastry is pliable enough to work with (typically after 20 to 30 minutes) unfold both sheets onto parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.
Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.
Fold edges inward and press to create a 1-inch border. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.
Spread the goat cheese mixture inside the pastry border to make an even layer of filling.
Trim & wash asparagus and toss with olive oil, salt and pepper. Arrange in a single layer on top of the cheese filling. If you want to get fancy, feel free to play with the arrangement of your asparagus.
Remove the hot cookie sheet from the oven and place the parchment paper & tart on top. Return the cookie sheet to the oven and bake until golden brown and flaky, 30 to 35 minutes.
When ready to serve, sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve with a chilled glass of Sauvignon Blanc and enjoy!