0 from 0 votes

Asparagus and Goat Cheese Tart

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.
Course Breakfast
Servings 8
Author Kat Jeter & Melinda Caldwell


  • 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 slices of Lemon


  • 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.