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Crispy Asparagus and Goat Cheese Tart

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A simple yet elegant tart featuring crispy asparagus, tangy goat cheese, and a homemade flaky pastry crust. Perfect for brunches or light dinners, this recipe combines fresh spring flavors with a buttery, melt-in-your-mouth crust.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (about 315 g), preferably unbleached
  • 1 cup unsalted butter (225 g), cold and cubed
  • 6 to 8 tablespoons ice-cold water (90–120 ml), added gradually
  • 1 teaspoon salt
  • 1 bunch fresh asparagus (about 1 lb/450 g), trimmed and blanched
  • 6 oz goat cheese (170 g), crumbled
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 1 teaspoon fresh thyme leaves, finely chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Optional garnishes: fresh lemon zest, cracked black pepper or chili flakes

Instructions

  1. Prepare the Pastry Dough (15-20 minutes + chilling): In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry cutter or pulse in the processor until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly drizzle in ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it; you want the butter to remain cold for flakiness. Form the dough into a disc, wrap…
  2. Blanch the Asparagus (5 minutes): Bring a pot of salted water to a boil. Trim the woody ends off the asparagus, then blanch in boiling water for 2-3 minutes until bright green and slightly tender but still crisp. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry, then toss with olive oil, salt, and pepper.
  3. Preheat Oven and Roll Out Dough (10 minutes): Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches (30 cm) in diameter. Carefully transfer the dough to your tart pan, pressing into the edges and trimming any excess. Prick the bottom lightly with a fork to prevent bubbling.
  4. Blind Bake the Crust (15 minutes): Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until the edges start to turn golden. Remove weights and parchment, then bake for another 3-5 minutes to dry out the base. This prevents sogginess from the filling.
  5. Prepare the Filling (5 minutes): In a bowl, whisk together the eggs, heavy cream, Parmesan, fresh thyme, salt, and pepper until smooth. Gently fold in the crumbled goat cheese, reserving a small handful for topping.
  6. Assemble the Tart (5 minutes): Pour the filling mixture into the pre-baked crust. Arrange the asparagus spears evenly on top in a single layer, pressing lightly into the custard. Scatter the reserved goat cheese crumbles over the asparagus.
  7. Bake the Tart (25-30 minutes): Bake at 400°F (200°C) for 25-30 minutes, or until the filling is set and lightly golden. The edges of the pastry should be crisp and flaky. If the crust browns too quickly, loosely cover with foil halfway through baking.
  8. Cool and Serve: Let the tart cool on a wire rack for 10-15 minutes before slicing. Garnish with fresh lemon zest or cracked pepper, if desired.

Notes

Keep all ingredients cold when making the pastry dough to ensure flakiness. Blind baking the crust is essential to prevent sogginess. Blanch asparagus briefly and ice bath immediately to preserve color and texture. Let the tart cool before slicing to allow the filling to set. If crust browns too fast, cover with foil halfway through baking.

Nutrition

Keywords: asparagus tart, goat cheese tart, flaky pastry, spring recipe, brunch recipe, easy tart, homemade pastry

Find it online: https://tessierecipes.com/crispy-asparagus-and-goat-cheese-tart-recipe-easy-homemade-flaky-pastry-delight/