This asparagus tart is the kind of effortless elegance that makes entertaining feel like second nature. With a crisp, buttery puff pastry as its foundation, each forkful gives way to creamy, tangy goat cheese and the tender, vibrant snap of fresh asparagus. Pea shoots crown the tart, adding a touch of sweetness that elevates every bite.
There’s just a handful of ingredients, each playing a starring role, so it’s worth seeking out quality ingredients and an all-butter puff pastry; the difference is palpable. Swap mint for basil, parsley, or tarragon to suit your mood or the season. Best served warm, but also enchanting at room temperature; making it a perfect make-ahead showstopper.
Yield: 6 Servings
TIme: 35 Minutes
INGREDIENTS
1 cup goat cheese, room temperature
1 large egg, beaten
1 large garlic clove, finely grated
2 tablespoons chopped fresh mint leaves, plus more for serving
½ teaspoon Summer Garden Salt, plus more for serving
1 cup sour cream, at room temperature
All-purpose flour, for dusting the work surface
1 large sheet all-butter puff pastry, thawed
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
2 tablespoons chopped fresh chives
Freshly cracked black pepper
Pea Shoots
INSTRUCTIONS
Step 1
Preheat oven to 425 degrees.
In a medium bowl, mash together the goat cheese, egg, garlic, mint, and Summer Garden Salt until smooth. Whisk in the sour cream until smooth.
Step 2
On a floured surface, roll out puff pastry into a rectangle the size of your preferred baking sheet, and about ⅛-inch thick. Transfer to a parchment-lined baking sheet, and score a ¼ inch border around the edges of the puff pastry.
Step 3
Spread the sour cream mixture evenly inside the scored border of the puff pastry. Line up the asparagus spears neatly on top, and brush with olive oil. Sprinkle grated parmesan over the asparagus.
Step 4
Bake until the pastry is golden, about 25 minutes, and let it cool on the baking sheet for 20 minutes or up to 5 hours before serving.
Step 5
Before enjoying, sprinkle with freshly cracked black pepper, Summer Garden Salt, chives, mint, pea shoots, and a drizzle of olive oil on top.
