Asparagus-Goat Cheese Tart

From Cook's Country | April/May 2013

Why this recipe works:

To make a delicious yet simple tart with fresh spring asparagus, we take advantage of store-bought puff pastry. We bake the pastry with a weighted pan on top for the first 15 minutes, which creates the “shell” for our fillings. Tangy goat cheese, thinned out with some olive oil, is the glue… read more

To make a delicious yet simple tart with fresh spring asparagus, we take advantage of store-bought puff pastry. We bake the pastry with a weighted pan on top for the first 15 minutes, which creates the “shell” for our fillings. Tangy goat cheese, thinned out with some olive oil, is the glue that holds the asparagus in place, and by cutting the spears into thin pieces, we found that they needed no precooking. Scallions, garlic, olives, and lemon zest round out the flavors of the tart and create a bright contrast to the flaky, buttery crust.

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Serves 4 as a main dish

To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Pennies work well in place of pie weights; if you use a pyrex baking dish to weigh down the puff pastry, you can skip the pie weights altogether. Cutting the asparagus into thin pieces allows it to become tender without precooking.

Ingredients

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