Asparagus and Goat Cheese Tart

Asparagus and Goat Cheese TartI tried making a simple appetizer for my family and guests a while back. The recipe looked easy enough and yummy at the same time. It included puff pastry dough, goat cheese, pancetta (or bacon), and asparagus. The only time consuming part was cooking the pancetta, and waiting for the appetizer to bake. 🙂 Be careful not to overcook the tart as the edges tend to burn. Keep an eye on it at all times. Overall, a great appetizer to serve.

  • 5 slices bacon or 1/4 lb of pancetta
  • 1 bunch thin to medium-sized aspargus, tough ends removed, then cut into 1-inch pieces
  • 1/2 lb. soft goat cheese
  • 1 sheet frozen puff pastry, defrosted
  • 1 shallot, finely chopped
  • salt and fresh ground black pepper
  • 1 large egg yolk mixed with 1/4 tb water

Preheat the oven to 375F. Cook the bacon or pancetta until crisp, then remove onto paper towel. Once cooled, crumble. Drain all but 1TB of the bacon fat. Cook the shallots in the bacon fat until tender, then add the asparagus pieces. Cook the mixture for 5-7 minutes. Remove the mixture from the heat, and add the crumbled bacon or pancetta. Carefully pat the goat cheese onto the puffy pastry dough. Sprinkle the asparagus, shallot, and bacon mixture on top of the goat cheese. Brush the border of the pastry with the egg wash. Cook in the oven for about 25-30 minutes. Let cool and cut into four squares.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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