If you want to wow your guests, try this simple Asparagus Puff Pastry Tart with Whipped Goat Cheese. Using store-bought puff pastry keeps it quick and easy, while the bright lemon and tangy goat cheese beautifully complement the asparagus for a light, satisfying tart.
Fresh asparagus from the farmer’s market in spring is exceptional. While roasting is a favorite, this tart is an excellent warm-weather option. For variety, try shaved asparagus in a salad or swap in other spring vegetables.
This green tart is a real showstopper and looks as if you spent hours in the kitchen. Serve it as a light lunch with a side salad, or cut it into squares for an elegant appetizer.
What you will need
Only a handful of pantry staples — plus a couple of simple swaps if needed.
- Puff pastry – A flaky, laminated dough found in the freezer section at most grocery stores. Any brand will work; choose a butter-based pastry for the best flavor and flakiness.
- Asparagus – In-season asparagus is best. Pick medium-thickness stalks for even cooking; very thick stalks can be trimmed or blanched first.
- Goat cheese – The creamy base for the tart; ricotta or mascarpone can be used as an alternative.
- Lemon and garlic – Fresh lemon juice and a clove of garlic brighten and season the whipped cheese.
- Olive oil – For drizzling the asparagus before baking.
- Salt and pepper – Simple seasonings to finish the tart.
Instructions
This tart is straightforward to assemble. Thaw puff pastry in the refrigerator ahead of time. Follow these steps for an easy, rustic tart.
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Thaw the puff pastry in the fridge, then roll it out on a lightly floured surface to roughly the size of your baking pan. Transfer the dough to the pan and leave a 1-inch border around the edges. Use a fork to prick the center (but not the border) so the center doesn’t puff excessively.
In a food processor, blend room-temperature goat cheese with lemon juice, garlic, olive oil, salt, and pepper until smooth and spreadable. Spread the whipped goat cheese over the puff pastry, keeping the 1-inch border clear. Arrange the asparagus lengthwise across the cheese, alternating directions to create a snug, attractive pattern. Drizzle with olive oil, sprinkle with salt and pepper, and add a bit of lemon zest.
Mix an egg with a tablespoon of milk and brush the border with this egg wash. Bake at 400°F for about 35–40 minutes, until the pastry is golden and the asparagus is tender. Serve immediately.
👩🍳Expert tips
- Use a high-quality puff pastry — a butter-based pastry will give the best flavor and flakiness.
- Keep the edges clear — leaving a 1-inch border and pricking the center prevents the whole tart from puffing into a thick mound.
- Room-temperature goat cheese whips more easily. If the cheese is still firm, add a little extra lemon juice or a splash of olive oil to loosen it.
- Don’t stress about perfection. The tart should look rustic — arrange asparagus however you like, even diagonally for a different pattern.
Variations
Small additions transform the tart. Try caramelized onions, sautéed mushrooms, or a spoonful of bacon jam on top of the goat cheese. Swap goat cheese for ricotta and add fresh mint for a milder, herb-forward version.
Serving suggestions
This tart works as a light main, a lunch option, or an elegant appetizer. Consider these pairings:
- A crisp salad to balance the richness — seasonal greens with a bright vinaigrette are ideal.
- A creamy soup for a fuller meal — think spring vegetable or chilled cucumber soup.
- Add smoked salmon or prosciutto slices just before serving for an upscale touch.
- A simple fruit bowl makes a fresh, healthy side.
Storage
The tart is best served fresh but will keep in the refrigerator for up to three days. Reheat in the oven to restore the pastry’s crispness.
FAQ
Follow the package directions; most brands recommend thawing in the refrigerator overnight. Allow enough time so the dough is pliable but still cool when you roll it.
Pick firm stalks that snap when bent, with tightly closed tips and a bright green color. Avoid limp or discolored stalks.
Yes. A food processor or electric mixer makes it faster, but a whisk works fine if the cheese is softened to room temperature.
More veggie recipes
We love dishes that highlight seasonal vegetables. Here are a few related recipes to try.
-
Cherry Tomato Confit with Garlic and Thyme
-
Golden Beet Salad with Tarragon Vinaigrette
-
Acorn Squash Egg in a Hole with Hot Honey and Thyme
-
Feta Quiche with Tomatoes and Leeks
If you make this recipe, please leave a rating and comment below. Snap a photo and tag @brunchandbatter on Instagram — I’d love to see your tart!
📖Recipe
Asparagus Puff Pastry Tart with Whipped Goat Cheese
Equipment
- 1 large baking sheet
- rolling pin
- food processor (or a bowl and whisk)
Ingredients
- 4 oz goat cheese, room temperature
- 2½ tbsp lemon juice (about 1 large lemon)
- 1 clove garlic, minced
- 1 tsp olive oil, plus more for drizzling
- ¼ tsp kosher salt, plus more for sprinkling
- ⅛ tsp black pepper, plus more for sprinkling
- 1 (14 oz) sheet frozen puff pastry, thawed in the fridge
- 1 bunch fresh asparagus
- ½ tsp freshly grated lemon zest
- 1 large egg
- 1 tbsp milk
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a food processor, combine the goat cheese, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth and spreadable; add more lemon juice if needed. Set aside.
- Roll the thawed puff pastry on a lightly floured surface to roughly fit your baking sheet. Transfer to the sheet, leaving a 1-inch border. Prick the center of the dough with a fork, avoiding the border.
- Spread the whipped goat cheese within the border. Arrange the asparagus lengthwise on top, alternating direction so the stalks sit snugly together. Drizzle with olive oil, sprinkle with salt and pepper, and add lemon zest.
- Whisk the egg with the milk and brush the border with the egg wash. Bake at 400°F for 35–40 minutes, until the edges are golden and the asparagus is tender. Serve immediately.
Notes
- Choose a butter-based puff pastry for the best flavor and flakiness.
- Keep the 1-inch border free of filling and prick the center so the middle doesn’t overinflate.
- The tart is intentionally rustic; don’t worry about perfect alignment of the asparagus.
- Soften goat cheese to room temperature to make whipping easier.
Nutrition*
Serving: 1 slice | Calories: 212 kcal | Carbohydrates: 11.3 g | Protein: 8.2 g | Fat: 15.5 g | Saturated Fat: 6.6 g | Cholesterol: 20 mg | Sodium: 675 mg | Potassium: 142 mg | Fiber: 1.4 g | Sugar: 3 g | Calcium: 189 mg | Iron: 2 mg
*Nutrition information is an estimate. Actual values will vary based on ingredients and portion sizes.
Made this recipe? Leave a comment and a star rating. If you snapped a photo, tag @brunchandbatter on Instagram!