Thursday, March 22, 2018

Asparagus Goat Cheese Tart

Hello friends! It's been a whole year since I've shared a recipe on the blog. A lot has happened since last March to say the least. In a nutshell, the boy and I finished chief year, passed boards, got new jobs, and moved to an incredible new city: San Diego -- a glorious representation of our dear old Golden State. 

Among that and all the traveling we've been doing for destination weddings at the end of the year, cooking and crafting have been on the back burner. But alas I'm ending this hiatus! First up: Asparagus. Spring has just rolled in and that means sweet, crunchy, delicious spears of asparagus. It's great in soup, risotto, on the grill, and roasted, so why not throw in some goat cheese and turn it into a tart? Disclaimer: beware those who are lactose intolerant, you may need 4 Lactaid tabs for this tart. 

Asparagus Goat Cheese Tart

Yield: 2 square tarts
Cook time: 25 minutes
Prep time: 15 minutes

What you will need:
1 box puff pastry dough (two sheets per box)
1 cup goat cheese, softened
1 cup shredded parmesan cheese
1 cup mozzarella cheese
1 tbsp herb blend (I used sundried tomato basil herb blend)
2 cloves garlic, minced
2 tbsp sun dried tomatoes, chopped
1 lb asparagus, trimmed
1 tbsp olive oil 
salt and pepper to taste
1 egg beaten with a little water

  1. Preheat oven to 400F and line two baking sheets with lightly greased parchment paper.
  2. Set out puff pastry to room temperature to thaw from frozen
  3. Mix goat cheese with minced garlic and herb blend 
  4. Wash and trim asparagus.
  5. Lay out puff pastry sheets on greased parchment paper
  6. Lightly score the edges of each puff pastry, about 1/2 inch away from the edge
  7. Using a fork, poke holes in the puff pastry dough all around, except for the border
  8. Sprinkle the pastry sheets with the goat cheese, then parmesan cheese, then mozzella cheese, avoiding the border
  9. Sprinkle on sundried tomato pieces
  10. Next, layer asparagus spears along the pastry sheet on top of cheese mix
  11. Drizzle with olive oil and sprinkle with a pinch of salt and pepper
  12. Egg wash the border of the pastry sheets
  13. Bake tarts for 25 minutes until puffed and golden, and base is no longer soggy
  14. Let cool for 5 minutes before slicing

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