Recipes / Starters / Asparagus and goat's cheese tart
Starter
Dinner
Vegetarian
Light
Baked
Asparagus and goat's cheese tart
Thin asparagus laid in a herringbone with goat's cheese, thyme and lemon under a sheet of puff pastry that's flipped over when it comes out of the oven.
- Cooking
- 18 min
- Prep
- 35 min
- Difficulty
- Medium
Per serving
182 kcal
Protein · 11 %
5 g
Fat · 59 %
12 g
Carbs · 30 %
14 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 9 servings
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh thyme leaves (plus more to garnish)
- 0.5 tsp lemon zest (plus more to garnish)
- 0.25 tsp flaky salt
- 450 g thin green asparagus, cut on the diagonal into 7–8 cm pieces
- 55 g soft goat's cheese, crumbled
- 1 sheet of puff pastry (about 245 g)
- flour, for dusting
- 1 large egg, beaten with 1 tbsp water
- flaky salt and freshly ground black pepper
Step by step
- Preheat the oven to 220 °C with the shelf in the lower third. Line a large tray with baking paper and draw a 22 × 22 cm square. Turn the paper over so the drawing is underneath.
- Drizzle the inside of the square with the oil and sprinkle over the thyme, lemon zest and salt.
- Arrange the asparagus pieces in a herringbone inside the square (or however you like) and scatter the goat's cheese over the top.
- Roll the pastry out on a floured surface into a 24 cm square. Lay it over the asparagus: it should overhang by 1 cm on each side.
- Press the edges onto the tray to seal and press the pastry down a little so the cheese and asparagus stick to it. Lightly score the surface with a knife and brush it with the beaten egg.
- Bake on the lower shelf for about 18 minutes, until the pastry is puffed and deep golden.
- Leave to cool for 5 minutes on the tray, then flip it onto a board. Garnish with flaky salt, pepper, more lemon zest and thyme. Cut into 9 squares and serve warm or at room temperature.