Asparagus, Goat Cheese and Tarragon Tart
Updated July 13, 2021
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1cup soft goat cheese, at room temperature (4 ounces)
- 1large egg, lightly beaten, at room temperature
- 1large garlic clove, finely grated or minced
- 1½tablespoons chopped fresh tarragon leaves, plus more for serving
- ½tablespoon finely grated lemon zest
- ½teaspoon fine sea salt, plus more for sprinkling
- Pinch of freshly grated nutmeg
- 1cup crème fraîche, at room temperature (8 ounces)
- All-purpose flour, for dusting the work surface
- 1sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
- 8ounces thin asparagus, woody ends trimmed
- Extra-virgin olive oil
- 2tablespoons grated Parmesan
- Freshly ground black pepper
- Red-pepper flakes (optional)
- 1½ounces Parmesan, shaved with a vegetable peeler (about ½ cup)
Nutritional analysis per serving (8 servings)
156 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
- Step 2
On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about ⅛-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a ½-inch border around the edges of the puff pastry.
- Step 3
Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
- Step 4
Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.
- You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake.
Private Notes
Comments
Scoring a border means take a sharp paring knife and *without cutting all of the way through the puff pastry* trace a straight line about 1" from the edges all around (like a picture frame). This way, when you put your filling in the center section to bake, this frees this frame to puff higher and create a border/rim around the tart.
Is there a good substitute for goat cheese? I'm not a fan.
For who don't live in NYC near specialty shops and are wondering where to find all-butter puff pastry (since the big commercial brands sold at the chain supermarkets where the other 99% of us shop are made with vegetable oil), there is some good news and bad news. The good news is that Trader Joes frozen puff pastry is all butter. The bad news is that it is generally available only seasonally (i.e., around the Thanksgiving-Christmas axis).
425° was way too hot, at least in my oven. Burned in less than 20 minutes. Inedible. Went down to 375° and watched closely. To prevent such a big bubble that veggies roll off, as some of mine did, don't forget to prick inside the frame with a fork well before putting on the custard, maybe even while it is baking.
I made with 8 layers of Fillo dough brushed with unsalted butter. It was more work but turned out fine.
Done in 18 minutes at bitterroot lakes