Asparagus & Goat Cheese Puff Pastry Tarts
- May 4
- 2 min read
It's so simple – puff pastry, a quick goat cheese cream and asparagus. Pop the tarts in the oven and enjoy the compliments!
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 Tarts 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!
Serves 4
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, if this happens just pop it in the fridge for 15 minutes.
Make the egg wash: beat 1 egg lightly with a fork, add 1 tablespoon water and whisk. Set aside. Preheat oven to 400 F (200 C).
Place goat cheese, milk, 1 egg, salt and a few grinds out of the pepper mill in a medium sized bowl. Stir everything together until smooth.
Place puff pastry sheet on a sheet pan lined with parchment paper and cut it into four squares. Gently score a border around 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 3-1/2 inches (9 cm) length. (Keep the ends for a stir-fry or salad!) Pour a glug of olive oil over the asparagus tips and turn them around gently with your hands to coat them. Arrange them on top of the goat cheese mixture. Brush the egg wash on the outer edge of the pastry. Bake for about 25 minutes until the puff pastry is golden and, well, puffy. Serve immediately.
