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This Asparagus Goat Cheese Tart is Almost Too Pretty to Eat

This Asparagus Goat Cheese Tart is Almost Too Pretty to Eat
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This asparagus goat cheese tart is a simple yet elegant springtime dish. With flaky puff pastry, creamy goat cheese, and fresh asparagus, it’s perfect for brunch, appetizers, or a light lunch. The recipe comes together in minutes but looks stunning on any table.

Ingredients

Scale
  • 1 sheet puff pastry (store-bought, thawed if frozen)
  • 4 oz goat cheese (room temperature)
  • 1 bunch asparagus (about 12–15 spears, trimmed)
  • 1 tsp lemon zest (from about 1 lemon)
  • 1 tbsp olive oil (for drizzling)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/2 tsp garlic powder
  • 1 beaten egg (for egg wash)

Instructions

  1. Preheat your oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet. Lightly score a 1-inch border around the edges and prick the center with a fork.
  2. In a small bowl, mix the goat cheese with olive oil, lemon zest, and black pepper. Spread evenly over the center of the puff pastry.
  3. Trim the woody ends off the asparagus and arrange them on top of the goat cheese. Drizzle with olive oil and season with salt and garlic powder.
  4. Brush the edges of the puff pastry with the beaten egg for a golden finish.
  5. Bake for 20-25 minutes, until the pastry is puffed and golden brown.
  6. Let the tart cool slightly before slicing. Garnish with extra lemon zest, red pepper flakes, or a drizzle of honey.

Notes

  • Use room temperature goat cheese to spread more easily.
  • Thin asparagus works best. If you have thick spears, slice them in half lengthwise.
  • Don’t overdo the toppings to avoid a soggy pastry.

Nutrition

Find it online: https://cookedbyandy.com/this-asparagus-goat-cheese-tart-is-almost-too-pretty-to-eat/