White Asparagus and Goat Cheese Tart with a Side Salad - Week 15, Tuesday
Enjoy the flavors of the season with this elegant white asparagus and goat cheese tart. Paired with a simple side salad, this dish makes for a delightful and satisfying meal. Let's dive into the recipe!
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Serves: 4
Ingredients
- 1 lb (450g) fresh white asparagus, trimmed and peeled
- 1 sheet puff pastry, thawed
- 4 oz (113g) goat cheese, crumbled
- 1/4 cup (60ml) heavy cream
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 4 cups (120g) mixed greens
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet and place it on the prepared baking sheet.
- Score a border around the edges of the pastry, about 1/2 inch (1 cm) from the sides. Prick the inside of the border with a fork to prevent puffing.
- Bake the puff pastry for 10 minutes, until slightly golden.
- While the puff pastry bakes, blanch the white asparagus in boiling water for 3-4 minutes. Drain and rinse under cold water to stop the cooking process.
- In a medium bowl, whisk together the goat cheese, heavy cream, eggs, salt, and black pepper until smooth.
- Remove the puff pastry from the oven and gently press down the center if it has puffed up.
- Pour the goat cheese mixture into the center of the puff pastry and arrange the blanched white asparagus on top.
- Return the tart to the oven and bake for an additional 25-30 minutes, until the filling is set and the puff pastry is golden brown.
- While the tart bakes, prepare the side salad by tossing the mixed greens with olive oil, balsamic vinegar, salt, and pepper.
- Once the tart is finished baking, sprinkle it with chopped chives and parsley. Allow it to cool for a few minutes before slicing and serving with the side salad. Enjoy!
