May 4, 2018

Asparagus and Goat Cheese Tart | #BrunchWeek

This asparagus and goat cheese tart is the perfect lunch, or when cut into smaller pieces, a delicious party appetizer.

This post is sponsored in conjunction with BrunchWeek. I received product samples from sponsor companies to aid in the creation of the BrunchWeek recipes. All opinions are my own.

Asparagus and Goat Cheese Tart with Olives

With a store bought puff pastry shell, this asparagus and goat cheese tart is easy to assemble and bake, yet it looks so elegant.

To make the puff pastry shell, I placed a sheet of thawed puff pastry on a parchment lined baking sheet, and then topped it with an eight inch square cake pan which was weighed down with pie weights so that the middle would not puff up. If you use a Pyrex or ceramic pan, you can skip the pie weights.

To get that super crispy edge to puff up so perfectly, I scored the puff pastry with a sharp knife along the edges of the cake pan, being careful not to cut all the way through the pastry.

Asparagus and Goat Cheese Tart with Kalamata Olives

This tart is a wonderful way to welcome spring. The tart is lighter than a quiche. After tossing the fresh asparagus with scallions, kalamata olives, and a small amount of garlic and lemon zest, you sprinkle it over a thin layer of goat cheese, and then finish the tart with a few sprinkles of more goat cheese.

As part of Brunch Week, Michigan Asparagus is giving away a $100 gift card, so be sure to enter the to win below. They are one of the only (and largest) regions for U.S. grown asparagus. It is available May and June. All of their asparagus is hand harvested and hand packed.

To see the rest of the prizes we are giving away, visit this post.

Asparagus and Goat Cheese Tart

After the recipe, be sure to check out the rest of the #BrunchWeek recipes and enter to win!

Yield: Serves 4 as a main dish

Asparagus and Goat Cheese Tart

ingredients:


  • 1 - 9 inch by 9 inch sheet of puff pastry, thawed
  • 6 ounces of asparagus, trimmed and cut on the bias into 1 inch pieces. Be sure to cut the thicker parts on a deep angle to the pieces are thin. 
  • 2 scallions, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped pitted kalamata olives
  • 1 clove garlic, minced
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces goat cheese, softened

instructions:


  1. Position two racks in the oven, one at the upper third, and one at the lower third position. Heat the oven to 400 degrees F. 
  2. Line a baking sheet with parchment, unfold the puff pastry, and place it on the parchment. Grease the bottom of an 8 inch square cake pan, and place it in the center of the puff pastry. With a thin sharp paring knife, score the pastry following along the sides of the cake pan. Be careful not to cut all the way through. If the cake pan is metal, weigh it down with pie weights. 
  3. On the lower rack, bake the puff pastry leaving the cake pan on top of it for 20 minutes. Remove the baking sheet from the oven, remove the cake pan from the puff pastry, and place the puff pastry back into the oven. Bake for an additional 5 to 10 minutes, until golden brown. Remove from the oven and let cool for 30 minutes. 
  4. In the meantime, toss the asparagus with the scallions, 1 tablespoon of the olive oil, olives, garlic, lemon zest, and salt and pepper. 
  5. Mix the goat cheese with the remaining tablespoon of olive oil until smooth. Spread 3/4 of the goat cheese thinly over the baked puff pastry, being careful not to get it on the raised edges. Sprinkle the asparagus mixture evenly over the goat cheese, and dot with pieces of the remaining goat cheese. 
  6. Bake the tart on the upper rack until the asparagus is al dente, about 10 to 15 minutes. Cool for 15 minutes before cutting and serving. 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
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Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make


a Rafflecopter giveaway
Asparagus and Goat Cheese Tart #asparagus #tart #goatcheese

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

20 comments:

  1. gosh, I cannot keep up with you! you are soooooooo active with your amazing cooking... (I am not worthy)

    great recipe, it does have my name all over it, in case you are wondering...

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    Replies
    1. I think you'd love this.

      It's been a crazy week, but the rest of the month it less so thank goodness. Fortunately I made quite a few of these way in advance!

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  2. So easy with the puff pastry crust! And the filling ingredients sound marvelous---perfect for spring!

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  3. You are speaking my food language with all these yummy flavors. Love goat cheese, asparagus AND puff pastry!

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  4. this looks delicious! I bet the puff pastry makes is easy to make

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  5. What a stunning dish! I would love to serve it at m next brunch (or make one just for myself!)

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    Replies
    1. I pretty much ate this one on my own =)

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  6. This looks so pretty and love the combination of flavors.

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  7. Such a gorgeous tart. Totally putting on this on the menu for my next brunch with my girlfriends.

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  8. This would be the perfect Mother's day meal!

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  9. Mmmmmm! Puff pastry, cheese, asparagus. So so good!

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  10. I just wanted to drop by and say that this recipe is awesome. I tried it yesterday and everyone at home loved it. In fact we ran out which has never happened before. Thank you so much for this recipe.

    Amy Smith
    Baltimore, MD

    ReplyDelete

I would love to hear from you!