Skip to content

Lemon Asparagus Tart

May 8, 2013


Flowers. Strawberries. Nests. Eggs. Birds. Bunnies. Sundresses. Freshly cut grass. More flowers. Asparagus

 Few things mean spring as truly arrived, in my mind, than finding asparagus at the farmers market. Modern food sourcing would lead most to believe that asparagus is a year round wonder – like most everything else in the produce department. But asparagus has one of the shortest seasons of all vegetables, just a few precious weeks right at the start of spring. Nary is there a more delicious reminder that the earth is waking up once more.


It’s hard to beat grilled asparagus, but I think this recipe may be my new favorite way to enjoy it. I mean, it includes not only the delicious stalks, but also goat cheese, lemon and puff pastry. What’s not to like?

I will warn you though, self-control is a must if you have any hope of sharing this with others. Alan and I cut a small slice to sample it, and before we knew it there was only 1/4 of it left. Whoops. No regrets though. It’s so light and tart that its difficult to walk away from.

Springtime perfection.



Time: 45 minutes, 15 active
Servings: 4-6

1 frozen puff pastry, thawed
1 bunch of asparagus
Juice and zest from 1 lemon
4 ounces goat cheese, softened
1 egg yolk, beaten
olive oil

Preheat oven to 400 degrees. On a lightly floured surface, gently roll out the puff pastry. Trim the edges to square the dough up again. Place puff pastry on a baking sheet lined with parchment paper. Carefully score the edge of the pastry, 1 inch in, and then make small little scores throughout the middle – to prevent it from puffing too much in the center. Cook for 10 minutes, then allow to cool. Lower oven temp to 350.

While the pastry is browning, combine the lemon juice, goat cheese, a pinch of salt and half of the lemon zest. Trim the bottoms of the asparagus, and  in a separate bowl toss gently with a drizzle of olive oil and the remaining lemon zest.

Once the pastry has cooled, gently spread the goat cheese mixture in the middle, leaving the 1 inch border clear. Lay the asparagus down in a single layer, and season with freshly ground pepper. Brush the border with the beaten egg yolk. Return to the oven and cook for 20-25 minutes, or until golden brown.

Allow the tart to cool completely before eating. It’ll be hard, but trust me, its worth it.

2 Comments leave one →
  1. May 14, 2013 2:17 pm

    This sounds sooo good! Planning to get some Delvin asparagus today at the market and make this week. I may get crazy and add some salmon and put it all on some flatbread I already have….almost like a pizza? Will report back if I change things up. Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: