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Wednesday, January 4, 2017

Asparagus Goat Cheese Tart

A spring tart made with fresh asparagus, tangy goat cheese, and pine nuts.

1 lb asparagus, trimmed
1 tbsp olive oil
Salt & pepper
4 oz goat cheese
2 tbsp lemon juice
Zest from ½ lemon
¼ cup pine nuts

1] Preheat oven to 400 degrees. On a floured surface, roll out 1 sheet of puff pastry to a 10×16 inch rectangle. Place on parchment lined baking sheet and prick all over with a fork. Bake for 12 minutes until light golden brown.
2] While puff pastry is baking, cook asparagus in boiling water until bright green and crisp tender (for 2-5 minutes depending on thickness). Drain and add immediately to an ice bath to stop the cooking. Drain and pat dry. Toss with 1 tbsp olive oil and season with salt & pepper.
3] Mix goat cheese and lemon juice in a bowl until it turns into a soft spread. Spread an even layer of the cheese mixture on the pastry, line asparagus on top, and bake for an additional 15 minutes.
4] While baking, toast pine nuts in a dry skillet of medium low heat, stirring constantly until golden brown, for about 3 minutes. When pastry is done baking, remove and top with pine nuts and lemon zest. Serve warm.

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