Tender asparagus shoots announce themselves early in the spring, as some of the first spots of green in farm fields and vegetable gardens. The meaty stalks offer surprising complexity, with a sweet grassiness and soft buttery notes. Pennsylvania Sauvignon Blanc pairs wonderfully with asparagus, with acidity to cut through the vegetable’s bitterness and its own echoing grassy flavors.
Be sure to have a bottle of Sauvignon Blanc on hand when you make this delightful asparagus and goat cheese tart. A simple puff pastry shell plays host to a zesty dill-goat-cheese spread and verdant asparagus spears. Baking it crisps the asparagus while drawing out its sweetness, and toasts the pastry edges to a golden-brown.
Asparagus and Goat Cheese Tart
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 30 min | 45 min |
Ingredients
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 6 ounces goat cheese, softened
- 2 tablespoons cream cheese, softened
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- Zest of 1/2 lemon
- 1/2 teaspoon freshly ground black pepper
- 1 bunch thin asparagus, woody ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Pennsylvania Sauvignon Blanc, for pairing
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Roll out puff pastry on a lightly floured surface into a rectangle, about 10×14 inches in size. Transfer to prepared baking sheet and score a 1-inch border around edges with a sharp knife, being careful not to cut all the way through. Prick pastry center with a fork to prevent puffing.
- Brush pastry edges with egg wash and bake for 10 minutes, or until edges start to puff.
- Combine goat cheese, cream cheese, chives, dill, lemon zest and black pepper in a large bowl until smooth.
- Remove tart from oven and spread goat cheese mixture evenly over center of pastry shell.
- Toss asparagus with olive oil, salt, and pepper. Lay spears over goat cheese mixture in a single layer, trimming to fit if needed.
- Return to oven and bake until edges are golden-brown and asparagus is tender, about 15-20 minutes.
- Remove from oven and let cool at least 5 minutes. Slice and serve with Sauvignon Blanc.
- Recipe and video: Dish Works
