Best Asparagus Goat Cheese And Tarragon Tart Recipes

Asparagus Goat Cheese Tart with Tarragon image

Yield Serves 4-6 as a Luncheon or Supper Entrèe;8 as a First Course

Number Of Ingredients 9

a 1/2-pound frozen puff pastry sheet, thawed
1 bunch scallions (white and pale green parts only), sliced thin (about 3/4 cup)
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
3 large eggs
a 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon dried, crumbled

Steps:

On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
Preheat oven to 425°F. with a baking sheet on lowest rack.
In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.
In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.
In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
Remove rim of pan and serve tart warm or at room temperature.

Asparagus, Goat Cheese and Tarragon Tart image

Provided by Melissa Clark

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Steps:

Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.