Spring produce is creeping into the markets after an exceptionally long winter. Green veggies are starting to appear and new flavors will finally grace the dinner table. It’s about time!
This tart reminds me of all things spring: fresh asparagus, mint leaves, lemon and peas. It truly follows the old adage “What grows together, goes together”. All of these perennial favorites come together in a delicious starter that’s perfect for the few weeks when asparagus is at its best. Even better, the puff pastry pieces can be baked ahead so that the tarts can be assembled super quickly at the last minute.
Shaved Asparagus and Goat Cheese Tarts
Ingredients
1 sheet frozen puff pastry, thawed
1 egg, beaten
6 tablespoons soft goat cheese (chèvre)
1 tablespoon heavy whipping cream
1/2 teaspoon finely grated lemon peel
1/2 bunch fresh asparagus, bottom two inches removed, shaved into thin strips (about 2 cups)
2/3 cup cooked and cooled sweet peas (we used Green Giant)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons fresh mint leaves, chopped
Freshly cracked black pepper
Directions
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Carefully unfold thawed sheet of puff pastry. If necessary, use rolling pin to flatten any edges and smooth out dough. Using a knife or pizza cutter, cut puff pastry into 6 even rectangles. Prick pastry with fork. Place on lined baking sheet a few inches apart. Brush with beaten egg.
Bake 10 to 12 minutes or until puffed and golden brown. Set baking sheet on cooling rack; cool at least 10 minutes.
Meanwhile, combine goat cheese, cream and lemon peel in a small bowl; stir well. In a medium bowl, combine shaved asparagus, peas, lemon juice, olive oil, salt and mint.
Spread 1 tablespoon goat cheese mixture in center of each tart. Top with some of the asparagus mixture and finish with freshly cracked black pepper on top.
Prep Time: 15 Minutes | Total Time: 30 Minutes | Makes: 6 tarts
Here are a few asparagus and spring tart ideas we can’t wait to try:
- Marinated Feta, Zucchini, Pea and Mint Tart from Greedy Gourmand
- Asparagus and Gruyere Tart from Full Fork Ahead
- Sweet Potato Brûlée Tart with Lemon Asparagus, Pea, Mint and Feta from Cook Eat Live Vegetarian
- Asparagus, Pancetta and Parmesan Tart from Katie’s Kitchen Journal