If you’re searching for a delightful appetizer to impress your guests, look no further than this Asparagus Tart with Goat Cheese and Mushrooms. After testing this recipe multiple times, I discovered the beauty of flavors that blend seamlessly together—the rich goat cheese melting into the buttery puff pastry, while the earthy mushrooms and fresh asparagus create a vibrant color palette that sings spring. I’ve served this tart at several gatherings, and each time, the compliments keep rolling in. If you like quick and delectable dishes, you might also enjoy my Easy Egg Roll in a Bowl.
About Asparagus Tart with Goat Cheese and Mushrooms
This Asparagus Tart with Goat Cheese and Mushrooms is not just an easy-to-make dish; it’s a celebration of springtime flavors. I’ve carefully crafted this recipe to ensure a balance of textures and tastes, making it perfect for a cozy family dinner or a fancy potluck. During my testing, I found that incorporating seasonal ingredients not only enhances flavor but also brings a rustic charm to any table.
- Quick and fun to prepare—ideal for weeknight meals.
- Budget-friendly ingredients that deliver on flavor without breaking the bank.
- A crowd-pleaser, this dish combines beloved flavors, making it a favorite at gatherings.
- A great opportunity to use fresh, seasonal asparagus, which is in its prime during spring.
Key Ingredients & Their Roles
- Asparagus: Adds freshness and a slight crunch; choose thin spears for tenderness.
- Goat Cheese: Provides a creamy, tangy base; room temperature cheese spreads easily.
- Mushrooms: Shiitake mushrooms offer an umami depth that complements the goat cheese.
- Puff Pastry: Creates a flaky and buttery crust—ensure it’s thawed for easy handling.
How to Make Asparagus Tart with Goat Cheese and Mushrooms
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to catch any drips.
- Melt 1 tablespoon of unsalted butter in a skillet over medium heat. Add in 6 ounces of thinly sliced shiitake mushrooms, cooking until softened and reduced, around 5 minutes. Season with ¼ teaspoon kosher salt and let cool slightly.
- In a bowl, gently combine 6 ounces of trimmed and thinly sliced asparagus with 2 sliced scallions, 1 minced garlic clove, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- In another bowl, mix 3 ounces of room temperature goat cheese with 1 tablespoon olive oil until smooth and creamy.
- On a lightly floured surface, roll a sheet of puff pastry into a 10×10 inch square, then transfer it to the prepared baking sheet.
- Spread the goat cheese mixture evenly over the puff pastry, leaving a 1-inch border. Arrange the mushroom and asparagus mixture evenly on top.
- Brush the edges with water, folding them inward to form a nice border around the filling.
- Bake for approximately 15 minutes, or until golden brown and puffed.
- Let it cool for about 5 minutes before scattering chunks of reserved goat cheese over the top; it will melt slightly and add a creamy finish.
Pro Tips & Troubleshooting
- During my tests, I learned that pressing excess moisture from mushrooms before cooking enhances their flavor and prevents sogginess.
- A common mistake is not preheating the oven; make sure your oven is hot to achieve a perfect puff on the pastry.
- Consider swapping out asparagus for seasonal vegetables like zucchini or bell peppers for a fresh twist.
- This tart can easily be doubled for large gatherings—just use additional baking sheets.
Storage & Make-Ahead Guide
This Asparagus Tart with Goat Cheese and Mushrooms will keep in the fridge for up to 3 days, and if you want to freeze it, wrap it well to last up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes for a crispy finish. I found that reheating keeps the tart’s delicious crust intact, making it just as good as when freshly baked.
Serving Suggestions
Pair this tart with a light arugula salad drizzled with balsamic vinaigrette, and perhaps some crusty bread to soak up the delicious flavors. Looking for more? Try my Maple Roasted Carrots for a delightful side!
Frequently Asked Questions
- Can I use other types of cheese instead of goat cheese? Yes, cream cheese or ricotta can work well for a different flavor.
- What can I substitute for puff pastry? You can use a homemade pastry dough or store-bought pie crust.
- Can this tart be served cold? Absolutely! It tastes delightful even at room temperature.
- How do I prevent sogginess in the tart? Properly cooking mushrooms and letting the tart cool slightly will help avoid sogginess.
- Can I make this tart ahead of time? Yes, you can assemble it a few hours in advance and bake it just before serving.
Final Thoughts
This Asparagus Tart with Goat Cheese and Mushrooms is hands down a favorite in my kitchen. Whether you serve it for brunch or dinner, the vibrant flavors and textures are sure to elevate your meal. I encourage you to share your experience and any unique twists you might put on this recipe!
More Recipes You’ll Love
- Maple Roasted Carrots – a sweet complement to the savory tart
- Baked Japanese Sweet Potatoes with Miso Tahini Butter – connection via creamy textures
- Spinach and Ricotta Stuffed Shells – perfect for a vegetarian meal
Asparagus Tart with Goat Cheese and Mushrooms
Ingredients
- 1 tablespoon unsalted butter
- 6 ounces shiitake mushrooms thinly sliced
- 0.25 teaspoon kosher salt
- 6 ounces asparagus trimmed and sliced ¼ inch thin (approx. 1 cup)
- 2 scallions both white and green parts thinly sliced
- 1 tablespoon olive oil
- 1 clove garlic minced
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 4 ounces goat cheese at room temperature – divided
- 1 tablespoon olive oil
- 1 sheet puff pastry 9×9½, thawed
- 1 handful fresh arugula
- 9 slices prosciutto
Instructions
- Pre-heat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Melt butter in a skillet. Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool.
- To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt, and pepper in a bowl.
- Reserve 1 tablespoon of the goat cheese and set aside.
- Mix the rest of the goat cheese and olive oil in a bowl.
- To assemble the tart: Carefully unfold the puff pastry on a lightly floured surface. Using a roller, roll it into a 10×10 square dough. Transfer it onto the parchment lined sheet.
- Spread goat cheese-oil mixture over the puff pastry leaving a 1-inch border throughout the sides. Top it with mushrooms and asparagus mixture making sure that they are evenly distributed throughout the tart.
- Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides.
- Bake in the oven for 15 minutes or until the sides of the tart turn golden brown.
- Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart.
- If using, garnish with arugula and prosciutto.
- Slice it into smaller pieces and serve while it is still warm.