If you want to impress your guests, try this easy Asparagus Puff Pastry Tart, plus Whipped Goat Cheese. Using store-bought puff pastry is the key to whipping this up in no time. The lemon and goat cheese complement the asparagus and add a bit of zing to this light but satisfying tart.

Overhead of asparagus and whipped goat cheese puff pastry tart cut into six pieces with a lemon to the side

Asparagus from the farmer's market in spring is like no other. We love roasting asparagus in the oven, but for those warmer days, we will swap out our usual lettuce for asparagus for an interesting salad.

You can't go wrong with this green beauty. This asparagus puff pastry tart with whipped goat cheese is a showstopper, and it will look like you slaved all day in the kitchen to make it. We love to serve it by itself for lunch with a salad, or you can cut it into even squares and serve it as an appetizer.

What you will need

A few simple ingredients and some substitution ideas.

Puff pastry A flaky, light form of laminated dough (any British Baking fans out there?) that incorporates butter or another solid fat and is folded and rolled repeatedly, creating many flaky layers. You can easily find pastry in well-stocked supermarkets in the freezer section. We prefer the Dufour brand, but Pepperide Farm is another popular U.S. brand.
Asparagus Look for in-season asparagus for the best taste (early spring). Choose medium-sized asparagus, not thick ones, so they bake up evenly. This will work with other veggies, too.
Goat cheese Used as a base with the lemon and garlic for the asparagus. Ricotta or mascarpone can also be used.
Lemon and garlic To flavor the goat cheese.
Olive oil For drizzling over the asparagus so they roast easily.
Salt and pepper To season the tart.

This asparagus tart is easy to make! See below for how to layer your asparagus over the goat cheese. Full instructions are located on the recipe card.

Uncooked puff pastry with goat cheese and asparagus on top.

Thaw your puff pastry in the fridge. When defrosted, roll it out to roughly the size of a large baking pan. Spread the goat cheese on the top, leaving a one-inch border along the edges.

Overhead view of asparagus puff pastry with goat cheese.

Layer the asparagus over the goat cheese in opposite directions and bake until golden brown and puffy. Serve immediately.

Expert tips

We prefer the Dufour brand of puff pastry. It's way flakier and butterrier (is that a word?).
If you are using your favorite brand of puff pastry, then roll it out to fit the size of your baking sheet.
leave that 1-inch border around the edges and to poke holes in the bottom, or your tart-eating hands will have nothing to grasp when devouring it. The holes allow air to escape, so the bottom of your tart is not skyscraper-high.
A note on perfection- save it for another project. Your tart is meant to be rustic. Arrange the asparagus any way you like. If you are feeling wild, try layering the asparagus diagonally (whoa- you daredevil you).
To make it easier to whip the goat cheese, ensure that it is softened (room temperature).

Swaps

With a few tweaks, you can transform this tart into something new and good every time. Try adding caramelized onions sautéed mushrooms or bacon jam on top of the goat cheese. You can also switch out the goat cheese for ricotta and add mint for a classic pairing.

Serving suggestions

This asparagus tart is great as an appetizer or light meal. Try serving it with some of these tasty ideas.

A light, refreshing salad is the solid match. Try it with our strawberry beet or peach options.
How about a side of creamy soup to complete the meal, like this lentil or autumn squash soup?
Add some smoked salmon or prosciutto slices on top right before serving for an elegant upgrade.
Pair with a simple fruit bowl for a healthy side.

Keeping leftovers

This asparagus tart is best eaten right away. However, any leftovers can be wrapped and stored in the fridge for up to three days. When ready to eat, reheat in the oven until crisp.

Asparagus and goat cheese puff pastry on parchment paper.

Kitchen questions

How do we thaw our puff pastry?

We would recommend following the brand's instructions for defrosting. Generally speaking, though, you will thaw it in the refrigerator, typically overnight. Allow yourself enough time for the pastry to defrost when planning for the recipe.

How do we choose the best asparagus?

To choose fresh asparagus, look for firm stalks that snap easily when bent, tightly closed tips, and a vibrant green color. Avoid asparagus with limp or wilted stalks, spread-out tips, or yellowish or dried-out ends.

Can we whip the goat cheese by hand?

Yes! Although a food processor or hand-held electric mixer makes this a breeze, you can certainly use a whisk and beat it by hand. Make sure your goat cheese is at room temperature.

No matter the season, we love veggies!

Ingredients

Makes 6

4 oz goat cheese, room temperature
2½ tbsp lemon juice (from about 1 large lemon)
1 clove garlic c
1 tsp olive oil, plus more for drizzling
¼ tsp Kosher salt, plus more for sprinkling
⅛ tsp black pepper, plus more for sprinkling
1 14 oz frozen puffed pastry, thawed in the fridge (*See recipe note below)
1 bunch fresh asparagus
½ tsp freshly grated lemon zest
1 large egg
1 tbsp milk

Equipment

large baking sheet
rolling pin
food processor

Method

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a food processor, combine the goat cheese, lemon juice, garlic, olive oil, salt and pepper. Mix until the goat cheese has a whipped and spreadable consistency. Add more lemon juice if it is still too thick. Set aside.
Remove the puffed pastry from the fridge, and place it on a lightly floured surface. Roll out the dough slightly -roughly to the size of the pan. Transfer the dough to the pan. Don't stress here, it's meant to be rustic. Poke holes in the dough with a fork leaving a 1inch border around the edges.
With a spatula, spread the goat cheese mixture on the puff pastry, leaving a 1-inch border along the edges.
Place the asparagus on the tart lengthwise in a straight line, alternating the direction of the asparagus as you go. Avoid placing the asparagus on the 1-inch border. The asparagus should be snug against each other (it's ok if they are touching). Drizzle olive oil over the asparagus and sprinkle with additional salt and pepper. Add the lemon zest to the asparagus.
Whisk the egg and the milk to make an egg wash. Brush the 1-inch border of the dough with the egg wash. Bake at 400°F for about 40 minutes until the edges are golden brown and the asparagus is fork tender. Serve immediately.

Kitchen notes

We prefer the Dufour brand of puff pastry. We find it to be flakier.
If you are using your favorite brand of puff pastry, then roll it out to fit the size of your baking sheet.
Leave that 1-inch border around the edges and to poke holes in the bottom, or your tart-eating hands will have nothing to grasp when devouring it. The holes allow air to escape, so the bottom of your tart is not skyscraper-high.
A note on perfection- save it for another project. Your tart is meant to be rustic. Arrange the asparagus any way you like. If you are feeling wild, try layering the asparagus diagonally.
To make it easier to whip the goat cheese, ensure that it is softened (room temperature).