Asparagus and Goat Cheese Tart
User Reviews
5.0
3 reviews
Excellent
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Servings
8
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Course
Breakfast
Asparagus and Goat Cheese Tart
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Tender asparagus, tangy goat cheese, and baked eggs served on a crispy puff pastry make this Asparagus and Goat Cheese Tart perfect breakfast or brunch recipe.
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Ingredients
- 1 sheet of Puff Pastry
- 1 c gruyere cheese use swiss if you can't find Gruyere
- 2 oz. goat cheese crumbled
- 15 asparagus spears
- 2-3 large eggs
- 2 lices of lemon
Instructions
- Preheat oven to 400°F
- On a piece of parchment paper roll thawed puff pastry into a rectangle.
- Use a knife to lightly score a small rectangle shape into the dough (don't go all the way through!).
- Prick the inside of the drawn rectangle with a fork. This will make the edge puff up and leave the center lower.
- Brush the outer edge of the dough with egg whites.
- Place it on a baking sheet and put it in the oven to bake for 10 minutes.
- While the pastry bakes wash and trim about 15 asparagus spears (or however many you will need to cover the puff pastry).
- Soften the asparagus slightly by either boiling them for 1-2 minutes or steaming them. I wrap my asparagus spears in a damp paper towel and put them in the microwave for 3-5 minutes.
- After 10 minutes of baking pull the puff pastry from the oven and add the Gruyere cheese and goat cheese.
- Lay the asparagus spears on the cheese.
- Crack 2-3 eggs over the asparagus, being careful not to break the yolk (you can skip this part if you don't like baked eggs).
- Place the tart back in the oven for another 15-20 minutes.
- When the crust is golden brown and the egg whites have cooked the tart is ready.
- Squeeze a couple of slices of lemon over the tart and then cut and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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