There’s something about the first tender asparagus of the season that feels like a promise — longer days, warmer afternoons, and a table full of fresh, colorful food. This asparagus and goat cheese tart is one of my favorite ways to celebrate those first spring harvests.
The buttery crust holds a creamy, herbed filling studded with fresh asparagus spears and tangy rounds of goat cheese. A scattering of edible flowers (I used borage) adds a touch of whimsy, making this dish just as beautiful as it is delicious.
It’s the kind of recipe that looks impressive enough for brunch guests but is surprisingly easy to pull together on a weekend morning. Serve it with a crisp green salad and a glass of chilled white wine, and you have yourself a perfect spring meal.
Ingredients:
- 1 sheet refrigerated pie crust (or homemade shortcrust pastry)
- 1 bunch fresh asparagus, trimmed
- 4 oz goat cheese, sliced into rounds
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and freshly ground black pepper, to taste
- Optional garnish: edible flowers, extra fresh herbs
Instructions:
- Preheat oven to 375°F (190°C).
- Prepare the crust – Roll out the pastry and fit it into a 9-inch tart pan. Trim excess pastry, prick the base with a fork, and blind-bake for 10 minutes.
- Prep asparagus – Toss spears with olive oil, salt, and pepper.
- Make the filling – Whisk together eggs, cream, Parmesan, thyme, salt, and pepper.
- Assemble the tart – Arrange asparagus in the crust. Pour egg mixture over the top, then add goat cheese rounds.
- Bake for 25–30 minutes, until set and lightly golden.
- Cool slightly before slicing. Garnish with edible flowers or extra herbs.
Tips & Variations:
- Swap the goat cheese for feta if you prefer a saltier bite.
- Use pencil-thin asparagus for the prettiest presentation.
- For a richer flavor, try roasting the asparagus for 5 minutes before adding to the tart.
Serving Suggestion:
This tart shines at brunch but also makes a light dinner when paired with a fresh arugula salad and lemon vinaigrette. Leftovers reheat beautifully and are perfect for packing in lunchboxes.
