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.
- 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.