Goat Cheese and Asparagus Tart for a Light Lunch or a Delightful Brunch
If you were looking for something that satisfied your cheese cravings and kept your weight in check, this easy-to-make asparagus goat cheese tart recipe is for you. This whole brunch-perfect (or lunch-perfect) tart is a divine combination of sour goat cheese and tender asparagus on a bed of crispy and light tart crust. Read on to find out what makes this recipe so one-of-a-kind!
What You’ll Need
Ingredients for the Crust
- All-purpose flour – 1 ¼ cups
- Salt – 1/2 tsp
- Pepper – 1/4 tsp
- Unsalted butter –10 tbsp, cold, and cut into ½ inch cubes
- White vinegar – ½ tsp
- Ice water – 5 tbsp
- Some more flour for strewing
Ingredients for the Filling
- Goat cheese –6 ounces, room temperature
- Eggs – 2, beaten
- Shallot – 1 small bulb, finely diced
- Garlic – 1 clove, finely minced
- Fresh thyme – 1 tbsp, finely minced
- Lemon zest – ¼ tsp, grated
- Fresh asparagus – 30 spears with snapped ends
- Olive oil – 1 tbsp
- Salt – to taste
- Pepper – to taste
Preparing the Crust
- Add the all-purpose flour, salt, and pepper in a food processor and blend. Put in the cold butter and mix again until the butter and flour take the form of little peas.
- Add in the ice water and white vinegar to the processor and pulse the mixture again.
- When the mixture turns into large clods of dough, switch off the processor and take out the mixture on a flat surface already dusted with flour.
- Knead the dough until it starts to feel smooth and elastic. Then flatten it and give it a shape of a rough rectangle.
- Take a rolling pin and sprinkle some flour on it. Use the pin to roll the flattened dough further into a 6×4 inch rectangle. Gently wrap the dough in a plastic wrap and let it refrigerate for an hour.
- Take out the dough from the refrigerator, remove the wrap, and roll it further into 10 inches long and 14 inches wide rectangle. Don’t forget to flour the pin before rolling!
- Gently lift the rectangular dough on one end and slide it on to a baking tart pan. Press on the center of the dough and up the raised sides of the pan. Make sure the dough is secure into each flute and corners.
- Use a sharp kitchen scissor to trim away the excess dough sticking out from the pan’s sides.
- Slide the pan into the refrigerator and get to the filling.
Preparing the Filling
- Turn on the oven and allow it to preheat at 450°F.
- Take a medium-sized bowl and add in goat cheese, minced garlic, eggs, thyme, shallots, and lemon zest. Mix the ingredients using a fork or preferably a whisk until it looks creamy and smooth.
- On a flat dish, arrange the asparagus and sprinkle the olive oil, salt, and pepper on top. Toss the spears with your hands to make sure they are well-coated.
- Take out the cold dough from the refrigerator and evenly smear the goat cheese and egg mixture on the tart’s base.
- Lay down the asparagus on top of the goat cheese cleanly in a diagonal (or any other) pattern and slide the tart pan into the preheated oven.
- After baking it for about ten minutes, change the direction of the pan, and reduce the oven to 400°F. Allow it to bake for another ten to twelve mins or to get a golden brown crust.
- Take the pan out of the oven and let it cool for a minimum of ten minutes before unmolding the tart.
- When the pan’s at room temperature, remove the tart from the mold and place it on a cutting board.
- Cut it in diagonal slices and serve warm!
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