If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: French goat cheese varieties have drastically different textures, shapes, and tastes depending on their age, what region they're from, and how they're stored. You can easily combine a few while baking for complementing flavors, like in this asparagus tart. —Samantha Weiss Hills
Makes one 9-inch tart
- 1 package frozen puff pastry, or equivalent homemade (https://food52.com/recipes/26639-puff-pastry)
- 3/4 cup grated, aged goat cheese, like Tomme de Chèvre Bethmale
- 8 ounces (1 log) soft-ripened goat cheese, like Sainte Maure de Touraine
- 1 bunch asparagus
- Freshly ground pepper and sea salt, to taste
- Preheat your oven to 400 °F. Piece together two rectangles of puff pastry by overlapping them. Roll up the edges until they're about 1/2 inch high.
- Sprinkle the aged goat cheese over the puff pastry in a thin layer.
- Halve the soft-rind goat cheese log, and then slice lengthwise into 1 inch strips. Layer on the strips intermittently in three rows.
- Snap the asparagus into shorter pieces when necessary, and arrange them around the pieces of soft cheese—something like making a frame around the slices.
- Bake for 20 to 25 minutes, until puff pastry is golden. Be mindful to stab any bubbles that crop up in the puff pastry so they don’t deform the finished product. Serve hot or at room temperature.
- This recipe is a Community Pick!