Asparagus Tart with Goat Cheese

We’re nearing the end of asparagus season, but if you’re like me, and haven’t had *quite* enough asparagus this season, here’s your chance to wrap things up with a bang!

(Not to mention that this Memorial Day you might be looking for something slightly different than the standard burgers on the grill. Because social distancing… and limited park access… and lack of human contact resulting in way too much time spent experimenting in the kitchen…)

But, let’s be real, I might actually make this next Memorial Day too. It’s that good, guys.

Don’t get me wrong… Asparagus is always good. But Asparagus and lemon… that might just be flavor combo perfection. Roasted, grilled, sauted, steamed… throw a little lemon on it, and yup! It’s amazing. So, thought I, what would happen if I added some pastry and cheese to the mix…?

So what I’m trying to say is, this tart is basically a slightly dolled up ode to this classic combination. The crust recipe I shamelessly snagged from Smitten Kitchen; it’s basically a slightly acidified crust with the additions of sour cream and lemon juice making it more flavorful than your average dough. And we’re all about lemon here, guys.

The filling is a simple blitz of goat cheese, Parmesan, and egg, with a little sour cream, lemon zest and salt and pepper for good measure.

Baked until golden and puffed, and sprinkled with lemon zest and lemony basil, this tart is my idea of late-spring, early-summer perfection!

Hope you all are staying safe and healthy out there. And a heartfelt thank you all who serve our country and those who have loved ones pass in the line of duty.

Thinking of those who have sacrificed so much, so that I can do simple things like make Asparagus Tart on a Monday, just for the heck of it.

<3

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Asparagus Tart with Goat Cheese

Recipe by gourmetgourmandfoodblog@gmail.comCourse: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Pastry

• 1/2 cup plus 2 tablespoons all purpose flour

• 1/8 teaspoon salt

• 1/2 stick butter (4 oz), cut into cubes, very cold

• 2 tablespoons sour cream

• 1 teaspoons fresh lemon juice

• 2 tablespoons ice water

• For the Filling

• 1 bunch asparagus (about 1 lb), trimmed and washed

• 4 oz goat cheese

• 1/2 cup grated parmesan, divided in half

• 2 tablespoons sour cream

• 1 egg

• Zest of 1 lemon, divided in half

• Small handful of fresh basil leaves, roughly torn

• Salt and pepper, to taste

Directions

• For the Pastry – (fits one 14 x 4 inch tart pan).
• In a food processor, mix together flour and salt. Add cold butter cubes and pulse until texture of butter resembles small peas.
• Add sour cream and lemon. Pulse again. Drizzle in water, and pulse until mixture just becomes a solid mass. Dough will be sticky. Turn out onto counter, and quickly shape into a flat rectangle (ish).
• Wrap in plastic wrap and chill in refrigerator for about 30 minutes.
• Unwrap dough and place on generously floured counter. Roll out until pastry is just larger than your tart pan.
• Gently lift and drape into pan. Fix and press any imperfections or torn pieces as needed. Trim off excess.
• Place in freezer, and freeze for 15 minutes while you make filling. (This step helps to prevent shrinkage in the oven).
• For the filling
• Preheat oven to 400 degrees F.
• Prep asparagus by cutting pieces to be about 3.5 inches long, or just shy of the size of your tart pan. Set aside.
• In your food processor, add goat cheese, Parmesan cheese, sour cream, egg, 1/2 of the lemon zest, and some salt and pepper. Mix until mixture becomes very smooth. You may need to scrape down sides a few times.
• Remove pastry from freezer, and smear with cheese mixture. Smooth with a spatula or the back of a spoon.
• Add asparagus pieces, I made a pattern of alternating orientation of the tips and placing stalk pieces between them. Press the asparagus gently into the cheese.
• Sprinkle with remaining Parmesan.
• Bake for about 25-35 minutes, or until pastry is golden brown and cheese is puffed and lightly browned on top.
• Sprinkle tart with remaining lemon zest and basil before serving.
• Slice and serve warm or room temperature.

Notes

• Click on this link to locate the tart pan I used in this recipe.

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