Asparagus, Goat Cheese and Tarragon Tart

Asparagus, Goat Cheese and Tarragon Tart.

By Melissa Clark

Elegant, effortless, and absolutely delicious — this stunning asparagus-striped tart feels like a cheat code to impress your guests. With store-bought all-butter puff pastry, it’s simple to assemble but tastes gourmet. The goat cheese filling is creamy and herbaceous, while the asparagus roasts to tender perfection. Serve it warm for a crisp, flaky bite and melty cheese — or prep it ahead for easy entertaining.

Total Time: 1 hour

Rating: ⭐⭐⭐⭐⭐ (5,916 reviews)

Serves: 6 to 8

Ingredients

• 1 sheet all-butter puff pastry, thawed if frozen (about 9–14 oz)

• All-purpose flour, for dusting

• 1 cup soft goat cheese, at room temperature (4 oz)

• 1 cup crème fraîche, at room temperature (8 oz)

• 1 large egg, lightly beaten, at room temperature

• 1 garlic clove, finely grated or minced

• 1½ tbsp chopped fresh tarragon (plus more for garnish)

• ½ tbsp finely grated lemon zest

• ½ tsp fine sea salt (plus more for sprinkling)

• Pinch of freshly grated nutmeg

• 8 oz thin asparagus, woody ends trimmed

• Extra-virgin olive oil

• 2 tbsp grated Parmesan

• Freshly ground black pepper

• Red-pepper flakes (optional)

• 1½ oz shaved Parmesan (about ½ cup)

Preparation

• Step 1
  Preheat oven to 425°F.
  In a medium bowl, mash together goat cheese, egg, garlic, tarragon, lemon zest, salt, and nutmeg until smooth.
  Whisk in the crème fraîche until fully combined.

• Step 2
  On a lightly floured surface, roll out the puff pastry into a 13-by-11-inch rectangle (about ⅛ inch thick).
  Transfer to a parchment-lined baking sheet.
  Lightly score a ½-inch border around the edges with a sharp knife (don’t cut all the way through).

• Step 3
  Spread the cheese mixture evenly within the scored border.
  Arrange asparagus spears on top in a single layer.
  Brush asparagus with olive oil and sprinkle with a pinch of salt and the grated Parmesan.

• Step 4
  Bake for 25 to 30 minutes, or until the pastry is puffed and golden.
  Let the tart cool on the baking sheet for at least 15 minutes (or up to 4 hours).

• Step 5
  Before serving, sprinkle with black pepper, red-pepper flakes (if using), shaved Parmesan, and more tarragon.
  Finish with a drizzle of olive oil.