Easy Asparagus Tart with Goat Cheese
Asparagus season is here and I cannot be happier, especially because I live in Germany, where local asparagus is abundant during this time. I love asparagus! I don't know about you but I am obsessed with this vegetable, I can never get tired of it.
This is a simple asparagus tart that I made a couple of days back, with goat cheese and a bit of cheddar. It was simply amazing!
Do you like asparagus? If yes, then you need to try this tart. Let's start!
- 150 g all-purpose flour
- 75 g butter (very cold)
- 1 Pcs Egg yolk
- some dried thyme (optional)
- cold water (if needed)
- 150 g cooking cream
- 100 g creme fraiche
- 100 g goat cheese log (cut into round pieces)
- 50 g cheddar
- 2 Pcs Egg
- asparagus (I give no quantity here, everybody adds as much as they want)
- Making the crust
Mix the flour, thyme and butter in a food processor until crumbly.
Add the egg yolk and pulse until you get a dough. If it's too dry, add a bit of cold water.
Wrap the dough in a plastic foil and rest in the fridge for at least 30 minutes, ideally 1 h.
Roll the pastry crust into a circle, move it to the baking tray and blind bake for 20 minutes. If you don't know what blind baking means, do a bit of research to understand the process or check out my reel . Remove the pastry crust and add the filling to it (finding the method below).
- Prepare the filling
In a bowl, add the cooking cream, creme fraiche, eggs, salt, pepper, cheddar and mix well with a whisker. Cut the asparagus in such a way that the spears will fit into the round tray, creating a nice design. Add the filling to the half baked pastry crust and then add the asparagus. Arrange the asparagus spears nicely horizontally, then distribute the goat cheese rounds evenly. Bake for 20 more minutes or until the tart looks done.
Once cooled, serve with salad (I used watercress) and extra asparagus. Enjoy!