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Asparagus & Goat Cheese Puff Pastry Tartes

We’re sure asparagus has been winking at you 😉 in your local supermarket more than usual at the moment. ’Tis the season and we are loving it! ❤️ Try these Asparagus & Goat Cheese Puff Pastry Tartes with your next asparagus haul. As you know by now, we are huge fans of frozen puff pastry and this recipe proves once again how versatile and delicious it can be!


  • 11 oz (130 g) goat cheese at room temperature

  • 1/2 cup (125 ml) whole milk

  • 2 eggs

  • 1 tablespoon water

  • 1 bunch (about 35 pieces) of thin green asparagus, washed

  • 1 sheet frozen puff pastry 10” x 15” (25 x 38 cm)

  • 1 tsp salt & freshly ground pepper

  • olive oil


Thaw the frozen puff pastry sheet. This should take about 30-40 minutes. Don’t wait too long or it will get too sticky to work with. Make an egg wash: beat one egg lightly with a fork, add 1 tablespoon water and whisk some more until well blended. Set aside. Preheat oven to 400 F (200 C).

Place goat cheese, milk, 1 egg, salt and five grinds out of the pepper mill in a medium sized bowl. Crush everything together with a fork and continue to mix until well blended. Place puff pastry sheet on a sheet pan laid out with parchment paper and cut it into four squares. With a knife, gently score a square inside each square of puff pastry, about 1/2 inch (1 cm) from the edge, without cutting all the way through. Then poke a fork several times into the inner square of the puff pastry, this will help steam escape. Spoon some of the goat cheese mixture onto the inner square, about three to four tablespoons and spread it out evenly, without going over to the outer border of the pastry. Cut the asparagus tips to about 3,5 “ (9 cm) length. Don’t discard the ends, use them for a stir-fry or in a salad! Pour a glug of olive oil over the asparagus tips and turn them around gently with your hands to coat them with the oil. Place the asparagus tips on top of the goat cheese mixture, about 8-9 per pastry. With a basting brush, brush the egg wash on the outer rim of the pastry. Try to not let it drip down too much or it will stick the puff pastry layers together. Place the sheet pan in the oven and bake for about 25 minutes, until the puff pastry is golden and, well, puffy. Serve immediately.

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