Best 9 Shaved Asparagus And Goat Cheese Tarts Recipes

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Looking for a delightful and elegant appetizer to impress your guests? Look no further than these Shaved Asparagus and Goat Cheese Tarts. These delectable tarts feature a buttery, flaky crust filled with a creamy goat cheese mixture, topped with shaved asparagus and a sprinkle of Parmesan cheese. They're perfect for any occasion, from a casual brunch to a sophisticated dinner party.

This recipe article provides detailed instructions for making the tarts from scratch, including how to make the crust, the goat cheese filling, and the asparagus topping. It also includes variations for those who prefer a vegetarian or gluten-free option.

The step-by-step guide ensures that even beginner bakers can create these tarts with ease. With its vibrant colors and irresistible flavors, these Shaved Asparagus and Goat Cheese Tarts are sure to be a hit with your family and friends. So gather your ingredients and let's get baking!

Let's cook with our recipes!

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 WITH GOAT CHEESE DRESSING



Asparagus With Goat Cheese Dressing image

Provided by Florence Fabricant

Categories     easy, quick, weekday, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound boiled or steamed asparagus
1 1/2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
Freshly ground black pepper
1/2 tablespoon finely chopped fresh chervil

Steps:

  • Arrange the asparagus on a platter.
  • Beat the vinegar and mustard together, then beat in the olive oil. Sprinkle the goat cheese over the asparagus, drizzle with the dressing, then season with pepper.
  • Sprinkle with chervil and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 114 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS, GOAT CHEESE AND TARRAGON TART



Asparagus, Goat Cheese and Tarragon Tart image

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

Steps:

  • Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
  • On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
  • Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
  • Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY



Asparagus, Herb and Goat Cheese Puff Pastry image

Provided by Valerie Bertinelli

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

8 ounces fresh goat cheese
1/2 cup ricotta
3 large eggs
1/2 cup freshly grated Parmesan
1/3 cup roughly chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill fronds
1 tablespoon lemon zest
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound thick-stem asparagus, trimmed
1 tablespoon extra-virgin olive oil
One 8-ounce sheet puff pastry, thawed
All-purpose flour, for dusting

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
  • On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
  • To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
  • Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

ASPARAGUS GOAT CHEESE TART RECIPE



Asparagus Goat Cheese Tart Recipe image

Impress your guests at your next brunch or party with this delicious tart. Easy to make and beautiful to look at, your friends will be clamoring for more!

Provided by Kristen Carli,Tasting Table Staff

Categories     Appetizer, snack, side dish

Time 20m

Number Of Ingredients 4

15 thin asparagus spears (or 6 to 7 thick spears)
1 sheet frozen puff pastry, thawed for at least 40 minutes
1/2 cup crumbled goat cheese
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 400 F.
  • Spray a large baking sheet with nonstick cooking spray.
  • After removing the fibrous ends of the stalks, chop the asparagus into 1- to 2-inch pieces.
  • Unroll the thawed puff pastry sheet out onto your prepared baking sheet.
  • Top with the goat cheese, then the asparagus, and then the thyme.
  • Bake for 15 minutes.
  • Cut into six individual servings and serve warm.

Nutrition Facts : Calories 67 calories, Carbohydrate 3 g carbohydrates, Cholesterol 7 mg cholesterol, Fat 5 g fat, Fiber 1 g fiber, Protein 4 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 80 mg, Sugar 0 g

TOMATO AND GOAT CHEESE TARTS



Tomato and Goat Cheese Tarts image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 4 individual tarts

Number Of Ingredients 11

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into four 1/4-inch-thick slices
3 tablespoons julienned basil leaves

Steps:

  • Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
  • Preheat the oven to 425 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
  • Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
  • Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  • Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE



Roasted Asparagus with Herb Goat Cheese image

Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.

Provided by Raquel Teixeira

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 4

1 bunch fresh asparagus, trimmed
1 tablespoon olive oil
salt and ground black pepper to taste
¼ cup herbed goat cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
  • Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g

ASPARAGUS GALETTE WITH GOAT CHEESE



Asparagus Galette with Goat Cheese image

This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland

Provided by Taste of Home

Categories     Side Dishes

Yield 8 servings.

Number Of Ingredients 14

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon kosher salt
10 tablespoons cold unsalted butter
1 to 3 tablespoons ice water
FILLING:
2 tablespoons unsalted butter, divided
2 medium leeks (white portion only), cut into 1/4-inch slices
2 teaspoons kosher salt, divided
1 tablespoon olive oil
1/2 pound sliced baby portobello mushrooms
1 pound fresh asparagus, trimmed and cut into 3-inch pieces
1 log (4 ounces) fresh goat cheese
1 large egg, lightly beaten

Steps:

  • Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.

ASPARAGUS, GOAT CHEESE AND WALNUT TART



Asparagus, Goat Cheese and Walnut Tart image

Early spring is when the asparagus start peeking their heads up out of the ground screaming "eat me, eat me". I usually break off the tops and devour them right in the garden- when they are freshly grown they taste wonderful that way (not like the ones in the market that have been around awhile). This savory tart is perfect for friends stopping by for tea, or for taking to a potluck.

Provided by That Napa Chicken R

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

pie crust, unbaked, made with Cheddar Cheese Savory Dough (449090)
3/4 lb asparagus
1 tablespoon olive oil
1 onion, minced
1/4 cup toasted chopped walnuts
1 3/4 cups goat cheese, crumbled
2 large eggs, lightly beaten
4 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F. Roll pie dough to fit a 9-inch loose-bottomed quiche pan. Line pan with pastry; prick base with fork and chill for 30 minutes.
  • Fit a piece of foil into the the pie pan and fill with dried beans or rice. Blind bake for 15 minutes. Remove foil and beans and bake for 15 minutes longer, or until crust is a light golden brown.
  • Place asparagus on a plate; sprinkle with water. Cover loosely with microwavable plastic wrap. Cook on HIGH power for 3 minutes. Let cool slightly. Cut into 1-inch pieces. Set aside.
  • In a medium skillet and saute the onion until soft. Pour the onions, walnuts and asparagus into the prepared pie crust.
  • Place cheese, eggs, milk, vinegar, salt pepperinto your blender. Process until smooth. Pour this mixture over the asparagus in the pie pan.
  • Bake for 15 to 20 minutes, or until cheese filling is just set (Don't overbake, you want the filling to be moist and tender).
  • Serve warm or at room temperature.

Nutrition Facts : Calories 102.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 63.4, Sodium 231.3, Carbohydrate 5.4, Fiber 1.8, Sugar 1.7, Protein 4.7

Tips:

  • To save time, you can use a food processor to thinly slice the asparagus.
  • If you don't have a pastry brush, you can use a spoon to spread the egg wash on the tart dough.
  • Be careful not to overcook the tarts, as the asparagus should still be slightly crisp.
  • For a vegetarian version of this recipe, you can omit the bacon.
  • These tarts can be served warm or at room temperature.

Conclusion:

These shaved asparagus and goat cheese tarts are a delicious and easy-to-make appetizer or light meal. They're perfect for spring and summer gatherings, and they're sure to impress your guests. With their flaky crust, creamy goat cheese, and fresh asparagus, these tarts are a delightful combination of flavors and textures. Try them today and experience the perfect blend of savory and tangy flavors!

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