Week 14, Monday: Grilled Asparagus and Goat Cheese Tart with a Side Salad

Embrace the freshness of spring with this delicious Grilled Asparagus and Goat Cheese Tart. Perfectly tender asparagus spears and creamy goat cheese come together in a flaky pastry crust for a satisfying and flavorful dish. Serve it with a simple side salad for a complete meal that celebrates the season.

• Servings: 4
• Preparation time: 20 minutes
• Cooking time: 30 minutes

Ingredients

• 1 sheet of puff pastry (320 g), thawed
• 1 bunch of asparagus (about 450 g), trimmed
• 4 oz (113 g) goat cheese, crumbled
• 1/4 cup (25 g) grated Parmesan cheese
• 1 tablespoon (15 ml) olive oil
• Salt and pepper, to taste

For the side salad

• Mixed salad greens
• Cherry tomatoes, halved
• Cucumber, sliced
• 1 tablespoon (15 ml) olive oil
• 1 tablespoon (15 ml) balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to your desired thickness, then transfer it to the prepared baking sheet.
3. Score a border about 1/2 inch (1 cm) from the edge of the pastry, taking care not to cut all the way through.
4. Prick the pastry inside the border with a fork to prevent it from puffing up too much during baking.
5. Bake the pastry for 10-12 minutes or until it's lightly golden.
6. Remove the pastry from the oven and gently press down the center if it has puffed up.
7. Arrange the asparagus spears on the pastry, alternating the direction of the tips.
8. Sprinkle the crumbled goat cheese and grated Parmesan cheese over the asparagus.
9. Drizzle the olive oil over the tart and season with salt and pepper.
10. Return the tart to the oven and bake for an additional 15-20 minutes, or until the asparagus is tender and the pastry is golden brown.
11. While the tart is baking, prepare the side salad by combining the salad greens, cherry tomatoes, and cucumber slices in a large bowl.
12. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
13. Remove the tart from the oven and let it cool for a few minutes before cutting it into slices. Serve the tart with a generous helping of the side salad.

Enjoy this delightful springtime meal that brings together the flavors of grilled asparagus and creamy goat cheese in a flaky pastry crust!