Description
A flaky puff pastry tart topped with a creamy goat cheese filling, bright asparagus, lemon zest, and thyme. It is elegant, easy to prepare, and perfect for brunch, lunch, or a light dinner.
Ingredients
Scale
- 1 sheet puff pastry, about 8 to 8.5 ounces, thawed
- 4 ounces goat cheese, softened
- 2 ounces cream cheese, softened
- 1 large egg, divided
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon olive oil
- 1 pound asparagus, trimmed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, mix the goat cheese, cream cheese, most of the beaten egg, Parmesan, lemon zest, salt, black pepper, and thyme until smooth. Reserve about 1 teaspoon of beaten egg for brushing the pastry border.
- Place the puff pastry on the prepared baking sheet. Score a 1/2-inch border around the edges without cutting all the way through, then dock the center with a fork.
- Spread the cheese mixture evenly inside the border.
- Toss the asparagus with the olive oil, then arrange the spears neatly over the cheese layer.
- Brush the pastry border lightly with the reserved egg.
- Bake for 25 to 30 minutes, until the pastry is puffed and golden and the asparagus is tender.
- Let the tart rest for 5 to 10 minutes before slicing and serving.
Notes
- Keep the puff pastry cold until you are ready to use it for the flakiest texture.
- Dry the asparagus well after washing to prevent a soggy tart.
- A little extra lemon zest or thyme on top after baking adds a fresh finish.
- Reheat leftovers in a 350°F oven for 8 to 10 minutes for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg