This post has been sponsored by Vermont Creamery, but all opinions are my own.
As the signs of spring are making their way to Vermont, I am getting really excited about what the new season has in store for us. For one thing, I cannot wait to get out of the heavy boots and layers and layers of clothing that I have been wearing all winter long. But more importantly, I am thrilled about the spring produce.
Today’s recipe, Puff Pastry Asparagus Goat Cheese Tart, is a celebration of the new season with my favorite spring produce, asparagus. If you are a lover of this delicious vegetable like I am, you are in for a treat. Because this super easy to make appetizer/brunch recipe is quick to make and oh so delicious.
How to make goat cheese asparagus tart recipe
The process of making this asparagus cheese tart has 3 parts.
Prepare The Filling
First, you make the filling. As the name of the recipe suggests, this recipe uses mushrooms and asparagus as the filling. I opted for shiitake mushrooms, but any mushroom kind that you like would work here.
Simply saute them with a little bit of butter until they are softened and set them aside to cool.
Next, prepare the asparagus.
Here, I recommend the thin asparagus that is usually available in spring. I find that it cooks faster and works better in a recipe like this. Though the regular kind would work as well.
To prepare it for the filling, trim the ends of the asparagus spears and cut them into smaller, ¼ inch thick pieces. Then, mix it with thinly sliced scallions, olive oil, and salt and pepper.
Make the Goat Cheese Spread
Second, you make the goat cheese filling.
In terms of goat cheese, I used my favorite Vermont Creamery’s fresh goat cheese. I love them, not only because they are a Vermont-based company, but also because I have been so lucky to have attended one of their cheese camps years ago and experienced the awesomeness of their products first hand by eating my weight in goat cheese.
I think what makes this asparagus and cheese tart recipe out-of-this-world is the combination of goat cheese, shiitake mushrooms, and asparagus.
While you can make this tart with other cheeses like gruyere, ricotta, blue cheese, parmesan cheese, etc. , I highly recommend trying this version made with fresh goat cheese. In my opinion, there is something so magical in the tart and earthy flavors of goat cheese when it is mixed in with the woodsy and fresh flavors of mushrooms and asparagus.
This recipe uses goat cheese as a base by spreading it on the puff pastry sheet. That is why it is important that it is at room temperature. Additionally, stirring in a tablespoon of olive oil into the mixtures makes it even more creamy and spreadable.
Assemble the Asparagus Puff Pastry Recipe
The final step is assembly.
To make the puff pastry tart, simply lay out a thawed (store-bought) puff pastry sheet onto a lightly floured surface. Roll it out to a square using a rolling pin and spread it evenly with the goat cheese leaving one inch on each side. Then spread mushrooms and asparagus mixture on top.
Roll each side onto itself towards the middle to create a frame, transfer to a baking sheet, and bake in a 425 F degree oven for 15 minutes or until the sides turn golden brown. Slice and serve while it is still warm.
In preparation for this post, I made this asparagus tart recipe several times. On the day that I photographed it, as we were getting ready to eat it, my husband suggested that we top them off with some thinly sliced prosciutto. Luck would have it, we had some in the fridge so we went ahead and put some on top of each slice.
Oh my! We were both like, how is it that we didn’t think of this before??
It was SO delicious. I took the photo below at the last minute. So keep in mind that you can also serve this easy asparagus appetizer with puff pastry with a slice of prosciutto if you are not serving it to a vegetarian crowd.
If you liked this recipe you might also like:
- Goat Cheese Quiche with Caramelized Onion and Thyme
- Perfectly Roasted Asparagus (everything you need to know about roasting asparagus)
- Baked Goat Cheese Dip
- Heirloom Tomato Ricotta Tart
- Roasted Beet Goat Cheese Salad
- Shaved Brussel Sprouts with Goat Cheese
- Baked Goat Cheese Balls
- Goat Cheese Bread Pudding
Goat Cheese and Mushroom Asparagus Tart
For The Mushrooms:
- 1 tablespoon unsalted butter
- 6 ounces shiitake mushrooms thinly sliced
- ¼ teaspoon kosher salt
For The Asparagus Topping:
- 6 ounces asparagus trimmed and sliced ¼ inch thin (approx. 1 cup)
- 2 scallions both white and green parts thinly sliced
- 1 tablespoon olive oil
- 1 clove of garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Tart:
- 4 oz. goat cheese at room temperature - divided
- 1 tablespoon olive oil
- 1 sheet of puff pastry 9x9 ½, thawed
- Handful of fresh arugula
- 9 slices Prosciutto
- Pre-heat the oven to 425 F degrees. Line a baking sheet with parchment paper and set aside.
- Melt butter in a skillet. Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool.
- To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt and pepper in a bowl.
- Reserve 1 tablespoon of the goat cheese and set aside.
- Mix the rest of the goat cheese and olive oil in a bowl.
- To assemble the tart: Carefully unfold the puff pastry on a lightly floured surface. Using a roller, roll it into a 10x10 square dough. Transfer it onto the parchment lined sheet.
- Spread goat cheese-oil mixture over the puff pastry leaving 1-inch border throughout the sides. Top it off with mushrooms and asparagus mixture making sure that they are evenly distributed throughout the tart.
- Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides.
- Bake in the oven for 15 minutes or until the sides of the tart turn golden brown.
- Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart.
- If using, garnish with arugula and prosciutto.
- Slice it into smaller pieces and serve while it is still warm.
- The nutrition values below assumes that you slice this tart into 9 pieces. However, you can cut into 4 squares as well.
- Can I make this asparagus appetizer in advance? Yes, you can. However, I recommend getting all the ingredients ready a day before, storing them separately, and assembling it right before you are ready to bake it.
- How much time do I need for the frozen puff pastry to thaw? It depends on the brand of puff pastry you are using, but usually, 30-40 minutes on the counter should be more than enough. If it is too soft, feel free to pop it back in the freezer for a few minutes before rolling it out.
- What do I do with the leftovers? You can store leftovers in an airtight container for 1 more day. However, as in most recipes made with puff pastry sheets, I think this asparagus tart is the most delicious right after it comes out of the oven.