Best 4 Asparagus Goat Cheese And Tarragon Tart Recipes

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Indulge in a culinary journey with our delectable Asparagus, Goat Cheese, and Tarragon Tart. This savory dish combines the vibrant flavors of fresh asparagus, creamy goat cheese, and aromatic tarragon, all nestled in a flaky, golden-brown crust. Each bite offers a harmonious blend of textures and flavors, making it a perfect appetizer, brunch item, or light meal.

Alongside this star recipe, discover a collection of other tantalizing tart recipes that will tantalize your taste buds. Embark on a culinary adventure with our Roasted Red Pepper and Feta Tart, where the sweetness of roasted red peppers meets the tangy, salty notes of feta cheese. For a vegetarian delight, try our Spinach and Artichoke Tart, a delightful combination of tender spinach, savory artichokes, and a rich, creamy filling.

If you're craving a classic, our Tomato and Basil Tart offers a burst of fresh, summery flavors. And for a sweet treat, indulge in our Berry and Cream Tart, a delightful medley of fresh berries nestled in a creamy, sweet filling. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey filled with delicious tarts!

Check out the recipes below so you can choose the best recipe for yourself!

GOAT CHEESE TART



Goat Cheese Tart image

Provided by Ina Garten

Categories     appetizer

Time P1DT17h25m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting the board
Kosher salt
13 tablespoons cold unsalted butter, divided
3 to 4 tablespoons ice water
3/4 cup chopped shallots (3 to 4 shallots)
10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet}
1 cup heavy cream
3 extra-large eggs
1/4 cup chopped basil leaves
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
  • Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
  • Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

EASY ASPARAGUS TART WITH GOAT CHEESE



Easy Asparagus Tart with Goat Cheese image

Fill store-bought puff pastry with goat cheese and pecorino then top with spears of asparagus for an easy, but dramatic, tart. Perfect for weekend brunch or light weeknight dinner.

Provided by Sarah Wharton

Categories     Brunch     Appetizer     Snack     Lunch     Side Dish     Breakfast

Time 55m

Yield 6

Number Of Ingredients 7

2 sheets frozen puff pastry
2 eggs, at room temperature
8 ounces herbed goat cheese, at room temperature
1 ounce (about 3/4 cup grated) Pecorino Romano cheese, finely grated1 lemon
1 pound asparagus, trimmed and peeled as needed
1 teaspoon vegetable oil
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven and thaw the pastry: Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
  • Bake: Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Cholesterol 84 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 352 mg, Sugar 1 g, Fat 15 g, UnsaturatedFat 0 g

ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

Steps:

  • Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
  • Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
  • Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.

ASPARAGUS GOAT CHEESE TART WITH TARRAGON



Asparagus Goat Cheese Tart with Tarragon image

Categories     Blender     Egg     Bake     Vegetarian     Goat Cheese     Asparagus     Spring     Shower     Tarragon     Gourmet

Yield Serves 4-6 as a Luncheon or Supper Entrèe;8 as a First Course

Number Of Ingredients 9

a 1/2-pound frozen puff pastry sheet, thawed
1 bunch scallions (white and pale green parts only), sliced thin (about 3/4 cup)
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
3 large eggs
a 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon dried, crumbled

Steps:

  • On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
  • Preheat oven to 425°F. with a baking sheet on lowest rack.
  • In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.
  • In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.
  • In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
  • Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
  • Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
  • Remove rim of pan and serve tart warm or at room temperature.

Tips:

  • To save time, use pre-made puff pastry or phyllo dough.
  • If you don't have fresh tarragon, you can use 1 teaspoon dried tarragon.
  • If you don't have white wine, you can use chicken broth or vegetable broth.
  • To make the tart ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
  • When baking the tart, keep an eye on it so that the crust doesn't get too brown.

Conclusion:

This asparagus, goat cheese, and tarragon tart is a delicious and easy-to-make appetizer or main course. It's perfect for a spring or summer meal, and it's sure to impress your guests. With its flaky crust, creamy filling, and bright flavors, this tart is a true crowd-pleaser.

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