This easy & elegant recipe for Goat Cheese and Asparagus Tarts is one of my favorite uses for puff pastry. It is simple to make and the result is absolutely stunning.
This Asparagus & Goat Cheese puff pastry tart is a blend of simple, seasonal and sophisticated flavors. Leveraging the versatility of puff pastry, this dish effortlessly marries the spring essence of asparagus with the creamy tang of goat cheese, resulting in a savory dish that is as visually stunning as it is delicious!
Puff pastry tarts of all kinds are an elegant and impressive dish that don’t require much fuss. All you need are a few really tasty ingredients which require minimal effort while yielding maximum impact.
How to make a puff pastry tart
Whenever you work with puff pastry you need to the thaw the frozen pastry but keep it chilled. This means thawing it the refrigerator overnight for the best results. Once the puff pastry is thawed, it is ready for use. Do not take it out of the fridge until you are ready to work with it! This prevents the pastry from getting oily. In nutshell- keep it cold!
Meanwhile, get your ingredients ready. Sauté the onions until soft and translucent (this can be done up to 2 days in advance), chop fresh asparagus and crumble goat cheese. These savory elements are then arranged atop the puff pastry and baked for 20-25 minutes.
These tarts can be made in small, bite size versions or larger and served with a side salad for an entree. The results taste great, no matter the size. I often make these in bite size and serve as an hors d’oeuvre along with cocktails or served large with size salad as an elegant lunch or light dinner.
Other ways to use this Puff Pastry recipe
This recipe is an excellent platform for getting really creative with the flavors you like. Once you have the basics down and the onion mixture made, the opportunities are endless. I have made all kinds of tarts based on what I had on hand such as tomato and parmesan, mushroom and brie, and many more varieties. Asparagus and goat cheese is always a winner with my crew so it’s my “go-to” version, but don’t be scared to get creative and do your own thing here if you aren’t a fan of asparagus- just stick to the basics and your tarts will come out amazing!
Make Ahead
One of the best things about this recipe is its convenience. These tarts can be prepared completely tarts in advance. Simply prepare, place in fridge until ready to use, and bake to order.
Pro Tip!
When using puff pastry, make sure you defrost it in the refrigerator overnight. You need it to remain cold, but it cannot be frozen or it will crack when you start to work it. This means you need to plan one day ahead when you make this tarts, but planning is really the hardest part!
Asparagus and Goat Cheese Tart
Ingredients
- 1 package puff pastry 17.3 ounces/2 sheets puff pastry, defrosted
- olive oil
- 4 cups thinly sliced yellow onions 2 large onions
- 3 large garlic cloves cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan
- 4 ounces garlic-and-herb goat cheese
- 1 cup chopped, blanched asparagus
- 12 large Basil leaves, julienned
Instructions
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Scatter the Asparagus in the center of each tart. Sprinkle with basil, salt, and pepper.
- Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve warm.
