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Roasted Asparagus & Goat Cheese Tart

Roasted Asparagus & Goat Cheese Tart

  • Yield: 8 appetizer servings 1x


  • 1 lb asparagus, ends trimmed
  • Drizzle of olive oil
  • 1 sheet frozen puff pastry, defrosted but still chilled
  • 1 egg
  • 4 oz herbed goat cheese (plain also works), softened
  • 2 oz cream cheese, softened
  • 1 garlic clove, pressed or grated
  • Zest of 1 lemon
  • Salt and pepper, to taste


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Spread the asparagus out on the lined baking sheet in an even layer and drizzle lightly with olive oil. Season with salt and pepper.
  3. Roast for 10-12 minutes or until the asparagus is tender. Remove from the oven and set aside to cool.
  4. Meanwhile, unroll the pastry onto a lightly floured surface and roll out gently with a rolling pin. You just want to thin the pastry out a little bit so you have a larger surface to work with.
  5. Remove the asparagus from the baking tray, put down another sheet of parchment paper, and then transfer the pastry to baking sheet and prick all over with a fork.
  6. Beat the egg in a small bowl with a splash of water and then brush the egg wash all over the surface of the pastry.
  7. Place the baking sheet in the oven and bake for 10 minutes or until the pastry starts to turn a light golden brown.
  8. Remove from the oven and gently push down any puffed parts.
  9. Meanwhile, stir together the herbed goat cheese, cream cheese, garlic, and lemon zest in a small bowl. Season lightly with a pinch each of salt and pepper.
  10. Spread the goat cheese mixture all over the surface of the puff pastry, leaving a 1-inch border around the edges.
  11. Arrange the asparagus spears in a single layer over the goat cheese, season everything with another pinch of salt, and then return the baking sheet to the oven for another 8-10 minutes, or until the pastry is golden and puffed around the edges.
  12. Cool for a few minutes on the pan before removing and slicing. Serve warm or at room temperature.