My mom is known for her fabulous spreads at holidays. There is always copious amounts of food. Truly, enough to feed a small army. She sends my sister and I home with tons and tons of leftovers. I’ve learned to clear out my fridge before going to my parents house for the holidays.
Roasted Asparagus, Cheese and Fresh Herb Tart
We had a lovely Easter and I have SO MUCH leftover Easter ham. While delicious, there is only so many times I can eat Easter dinner leftovers in a row before going a bit crazy. My tastebuds need variety after awhile! I decided to make this roasted asparagus, cheese and fresh herb tart to serve along with the leftover ham to add some variety back into our meals. And let me tell you it is divine! I love to use fresh tarragon. It’s one of my favorite herbs. However, if tarragon isn’t your favorite, then I’d recommend chives or parsley instead. Goat cheese is the primary cheese in this tart, but I round it out with some creme fraiche. If you can’t find creme fraiche, I’ve also made this with ricotta or labneh. Both work just as well.
If you’re making this asparagus tart and it’s not around Easter time or your family has no leftover ham on hand, you could serve it with torn slices of prosciutto on top. Of course, it’s great as is too!
I hope you enjoy it!
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- 8 slices
- Prep time: 15 Minutes|Cook time: 25 Minutes|Total time: 40 Minutes
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Wash fresh produce. Zest lemon. Chop herbs. Grate or mince garlic. Trim woody ends off asparagus making asparagus stalks uniform in length.
- In a medium bowl, add goat cheese, creme fraiche, egg yolk, lemon zest, herbs, garlic and kosher salt. Add a few cracks of black pepper. Mash everything together with a fork until everything is fully incorporated. It is easiest to do this when the ingredients are at room temperature, but not necessary.
- On a lightly floured surface. roll out the thawed puff pastry to a rectangle that fits nicely on your baking sheet and is about ⅛ inch thick. Carefully transfer the puff pastry to the parchment-lined baking sheet. Use a knife to score a ½ inch border around the edges of the puff pastry.
- Pour the cheese and herb mixture onto the puff pastry and spread it out inside the border.
- Toss asparagus with the olive oil. Then line the stalks up on top of the puff pastry. Crack some salt and pepper over the asparagus to taste. Then sprinkle the shredded parmesan on top. Bake for 25-30 minutes until the puff pastry is golden.
- Remove from oven and let cool to room temperature before serving. FYI, the pastry will look very puffy straight out of the oven, but will then retract in a few minutes.
- The cheese mixture incorporates most easily when the ingredients are at room temperature.
- I like to make this tart using tarragon, but chives or parsley also would be nice.
- If you can't find creme fraiche, you can use labneh or ricotta. Both work just as well.
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