Asparagus and Goat Cheese Tart

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  • 1 Sheet Frozen Puff Pastry, thawed (I love Dufour)
  • 3/4lb Asparagus
  • 2 garlic cloves, Chopped
  • 1/2 tsp Kosher Salt
  • 1 tbsp Olive Oil
  • 1/4 cup Goat Cheese, Crumbles
  • 1/4 cup Parmesan Cheese, Shredded
  • Sea Salt, Course (garnish)
  • Pepper (garnish)


  1. Preheat oven to 400 degrees F
  2. Prepare a baking sheet with parchment paper
  3. Roll out the puff pastry sheet into a 9x13 inch rectangle on the baking sheet and gently score the puff pastry sheet all over, using a fork
  4. Using a mortar and pistol, mash the garlic with salt until it makes a paste
  5. Add in the 1 tbsp of olive oil to the garlic
  6. Spread the garlic and olive oil mixture over the puff pastry sheet leaving a 2 inch edge around the puff pastry sheet
  7. Sprinkle the goat cheese and parmesan cheese on top of the garlic spread
  8. Trim the asparagus spears to fit inside the puff pastry sheet
  9. Place the asparagus in a single layer over the cheese and drizzle olive oil over the asparagus and sprinkle with course sea salt and pepper
  10. Fold the edges of the puff pastry over to create a frame around the asparagus
  11. Brush *egg wash over the puff pastry edges to create a golden color
  12. Bake the Asparagus and Goat Cheese Tart for approx. 25 minutes or until the puff pastry is a golden brown color


  • *Leave frozen puff pastry in the refrigerator overnight and it will be ready to use
  • *Egg Wash: 1 egg and 1 tsp of water
  • whisk and brush onto puff pastry using a pastry brush