Asparagus and Goat Cheese Tart

This asparagus and goat cheese tart is the perfect lunch, or when cut into smaller pieces, a delicious party appetizer.

With a store bought puff pastry shell, this asparagus and goat cheese tart is easy to assemble and bake, yet it looks so elegant.

To make the puff pastry shell, I placed a sheet of thawed puff pastry on a parchment lined baking sheet, and then topped it with an eight inch square cake pan which was weighed down with pie weights so that the middle would not puff up. If you use a Pyrex or ceramic pan, you can skip the pie weights.

To get that super crispy edge to puff up so perfectly, I scored the puff pastry with a sharp knife along the edges of the cake pan, being careful not to cut all the way through the pastry.

This tart is a wonderful way to welcome spring. The tart is lighter than a quiche. After tossing the fresh asparagus with scallions, kalamata olives, and a small amount of garlic and lemon zest, you sprinkle it over a thin layer of goat cheese, and then finish the tart with a few sprinkles of more goat cheese.

As part of Brunch Week, Michigan Asparagus gave us some gorgeous asparagus. They are one of the only (and largest) regions for U.S. grown asparagus. It is available May and June. All of their asparagus is hand harvested and hand packed.

After the recipe, be sure to check out the rest of the #BrunchWeek recipes and enter to win!

Yield: Serves 4 as a main dish

Asparagus and Goat Cheese Tart

ingredients:

• 1 - 9 inch by 9 inch sheet of puff pastry, thawed
• 6 ounces of asparagus, trimmed and cut on the bias into 1 inch pieces. Be sure to cut the thicker parts on a deep angle to the pieces are thin. 
• 2 scallions, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped pitted kalamata olives
• 1 clove garlic, minced
• 1/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces goat cheese, softened

instructions:

1. Position two racks in the oven, one at the upper third, and one at the lower third position. Heat the oven to 400 degrees F. 
2. Line a baking sheet with parchment, unfold the puff pastry, and place it on the parchment. Grease the bottom of an 8 inch square cake pan, and place it in the center of the puff pastry. With a thin sharp paring knife, score the pastry following along the sides of the cake pan. Be careful not to cut all the way through. If the cake pan is metal, weigh it down with pie weights. 
3. On the lower rack, bake the puff pastry leaving the cake pan on top of it for 20 minutes. Remove the baking sheet from the oven, remove the cake pan from the puff pastry, and place the puff pastry back into the oven. Bake for an additional 5 to 10 minutes, until golden brown. Remove from the oven and let cool for 30 minutes. 
4. In the meantime, toss the asparagus with the scallions, 1 tablespoon of the olive oil, olives, garlic, lemon zest, and salt and pepper. 
5. Mix the goat cheese with the remaining tablespoon of olive oil until smooth. Spread 3/4 of the goat cheese thinly over the baked puff pastry, being careful not to get it on the raised edges. Sprinkle the asparagus mixture evenly over the goat cheese, and dot with pieces of the remaining goat cheese. 
6. Bake the tart on the upper rack until the asparagus is al dente, about 10 to 15 minutes. Cool for 15 minutes before cutting and serving. 

https://www.karenskitchenstories.com/2018/05/asparagus-and-goat-cheese-tart.html

Recipe adapted from Cook's Country Magazine, April/May 2013

Take a look at what the #BrunchWeek Bloggers are creating today!


BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
How to Create an Antipasto Platter from Love and Confections
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
Coconut Doughnuts from Mildly Meandering
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Breakfast Salad from Caroline's Cooking
Roasted Asparagus & Carrots from Amy's Cooking Adventures

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make


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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.