Asparagus, Goat Cheese, and Chive Tart

6 servings
45 min

So this is what creme fraiche is--I'm in! I had a few odds and ends that I was looking to get out of my refrigerator/freezer and found this recipe which included several. However, it called for creme fraiche...which I didn't have. So I made some! Did you know it's just cream and a little buttermilk sitting out to get sour for 36 hours? Okay...that doesn't sound so appetizing, but I promise's better than it sounds. It would have to be, right? :D

You can easily use a pre-made puff pastry for this, which is what I did this time, but you can also easily make your own, which I've also done before and that is much easier than it sounds. If you can fold laundry, you can make puff pastry. Anyway...back to this tart...keep reading for an easy, delicious brunch, and be sure to tell me what you think!

Asparagus, Goat Cheese, and Chive Tart
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 4 oz goat cheese, room temperature
  • 1 large egg, lightly beaten
  • 1 large garlic clove, grated
  • 1.5 tbsp chopped fresh chives
  • 1/2 tbs finely grated lemon zest
  • 1/2 tsp fine sea salt
  • Pinch of nutmeg
  • 1 cup creme fraiche, room temperature
  • 1 sheet all-butter puff pastry
  • 8 oz thin asparagus, trimmed
  • Olive oil, as needed
  • 2 tbsp grated parmesan cheese
  • Freshly ground black pepper, to taste
Heat Oven to 425f
In a medium bowl, whisk together the goat cheese, egg, garlic, chives, lemon zest, salt, and nutmeg. Once smooth, add in the creme fraiche and again whisk until completely combined.
On a lightly floured work surface, roll the puff pastry into a 13x11 inch rectangle. Transfer to a parchment-lined baking sheet. Use a sharp knife to lightly score a ½-inch border around the edges.
Spread the creme fraiche mixture inside the scored lines on top of the puff pastry in an even layer. Top with the asparagus spears and brush with olive oil. Sprinkle with a pinch of salt and the parmesan cheese.
Place in the oven and bake for 25-30 minutes, or until golden. Allow to cool for 15 minutes before serving. Sprinkle with black pepper immediately before serving.
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