Puff Pastry Tart with Goats' Cheese and Asparagus

by Rebecca Frey

Featuring spears of fresh asparagus, goats' cheese, Parmesan, lemon, and thyme, this rustic puff pastry tart celebrates the best flavours of early summer.

Chef's tip: Choose firm, vibrant green asparagus spears which are similar in size and length. You’ll need 18 to 20 spears, each approximately 10 inches long.

Serves 4 - 6
Preparation time: 10
Cooking time: 25 - 30
Total time:

Ingredients

  • 125 g goats' cheese, softened
  • 10 ml lemon juice
  • 3 g lemon zest
  • Salt and pepper, to taste
  • 1 sheet puff pastry, trimmed to 9 x 12 inches
  • 250 g asparagus spears, trimmed
  • 1 egg, lightly beaten
  • 15 g Parmesan cheese, grated
  • Chilli flakes, to taste
  • Fresh thyme leaves, to garnish

Method

  1. Preheat the oven to 205° C. Line a half sheet rimmed baking tray with parchment.
  2. In a small bowl, whisk together goats' cheese, lemon juice, and lemon zest. Season with salt and pepper.
  3. Unroll puff pastry on prepared tray.
  4. With a palette knife, spread the goats' cheese mixture over the pastry, allowing a 1-inch border around the outer edge.
  5. Arrange the asparagus spears in a straight line on top of the cheese.
  6. With a pastry brush, apply a thin strip of beaten egg along the pastry border.
  7. Turn up the edges, wrapping the pastry around the ends of the asparagus. Crimp with a fork, then brush the crimped edges with more of the beaten egg.
  8. Sprinkle with grated Parmesan cheese and chilli flakes. Season with salt and pepper.
  9. Bake in preheated oven for 25 to 30 minutes, or until flaky and golden brown. Sprinkle with fresh thyme leaves. Serve warm.
Alumna Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef.

She earned the Diplôme de Pâtisserie from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation Management from Birkbeck, University of London and Le Cordon Bleu in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes.

She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others.

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