Perfect for weekend brunch or light weeknight dinner.
A bit of lemon zest is a quick way to dress up the springtime vibes.
This tart involves only a few ingredients and feels right for any meal.
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Shriveled, wrinkly stems and messy tops indicate age and dehydration.
You also want to avoid limp, floppy stalks.
Fresh asparagus will hold a nice, straight line.
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If possible, look for stalks that are all the same thickness.
This just means theyll cook at the same time in your recipe.
But if your bundle contains stalks of varying thickness, dont be afraid to split thicker pieces lengthwise.
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If you have slender stalks, they may be good to go.
Thinner pieces tend to be more tender through the trimmed end.
But a little slice off the bottom will help clean up the stalks for your recipe.
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If you have thicker stalks, you will likely have some tough, fibrous ends.
Depending on the thickness of the stalk, start peeling about two-thirds of the way down.
Be careful when brushing it on: You want it to stay on the top of the dough.
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Swaps and Substitutions
This tart is endlessly customizable (read: pantry friendly!).
Think of the filling as a formula: mild cheese + bold cheese + topping.
Then you could work with the food you have and flavors you love.
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Be sure to use quick-cooking vegetables or put them on the tart after cooking them.
Always use precooked meats.
Or make this the main at brunch: Add a light salad and some mimosas for a restaurant-worthy meal.
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The tart also makes a great appetizer.
Slice it into thin wedges so its a bit more finger-food friendly.
The puff will soften a bit, but it will last up to three days.
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Eat any leftovers at room temperature or heat in a toaster oven for 4 to 5 minutes.
Heat oven to 400 F or according to puff pastry package instructions.
Remove puff pastry from freezer and let stand at room temperature while you make the filling.
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Zest the lemon into a small bowl and set the zest aside.
You will use it later.
Fold edges inward and press to create a 1-inch border.
This acts as a glue and creates a picture frame effect.
Use additional egg wash to seal corners where they overlap.
Brush top of folded rim with egg wash.
Spread the goat cheese mixture inside the pastry border.
If you want to get fancy, feel free to play with the arrangement of your asparagus.
Bake the tart until golden brown and flaky, 30 to 35 minutes.
Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares.
Serve immediately or let cool on a rack and serve at room temperature.
