Savory Spring Tart
This puff pastry tart layers tangy goat cheese and tender asparagus atop a crisp, golden crust, finished with a vibrant herb pistou for a fresh, aromatic kick. Light yet indulgent, it’s a perfect springtime dish that’s as elegant and delicious.
Yield: All recipes serve 2 people
Chef Notes: Make sure to thaw the puff pastry before starting the other components! This will take about 30-40 minutes.
You can easily substitute other favorite veggies for the asparagus, like summer squash, broccoli, or tomatoes. Treat broccoli much like the asparagus, but no need to blanch summer squash or tomatoes.
Components
Whipped Goat Cheese
Asparagus
Spring Onion/Scallion
Puff Pastry
Herb Pistou
Mise
Make the Whipped Goat Cheese: In a medium bowl, whisk together
4oz goat cheese
2 oz creem cheese
1 t milk, water or cream
1/2 t honey
1/2 t black pepper
large pinch of salt
Taste & adjust seasoning to your liking.
Slice the Asparagus into thin slices, then blanch & shock▸
Slice the Scallion into 1" segments. If using thick spring onions, half or quarter the onions before slicing into segments.
Prepare the Herb Pistou: By hand or in a food processor, combine:
1 C Basil
1/2 C Italian Parsley
1 Garlic Clove
Add the cheese, olive oil and a pinch of salt.
Taste and adjust seasoning with more salt or a squeeze of lemon juice or zest if desired.
Finish
Prepare the Spring Tart: Heat the oven to 400°F. Unroll the THAWED puff pastry onto a lined baking tray. Spread the whipped goat cheese onto the pastry, leaving 1" border. Fold the edges inward to form a frame.
Top with the spring vegetables.
Brush edges with milk or oil, and sprinkle with flaky sea salt.
Bake until golden brown, about 10-15 minutes. Check the underside of the tart for doneness.
Drizzle with the herb pistou.
Portion and enjoy!