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