Today the #SundaySupper taste-makers are celebrating the arrival of spring. I made this Asparagus & Goat Cheese Tart because, to me, nothing says “spring” like beautiful fresh asparagus.
The best way to store asparagus is to trim the bottoms off of the stems then place them in a glass of water, just like you’d do with a bouquet of flowers. Place the glass in the refrigerator if you have room. Since I was using mine within a day I just kept them on the kitchen counter.
This tart is super easy to make and looks very elegant on the table. The whole thing comes together quickly and bakes in a matter of minutes.
The base of the tart is a buttery, flaky pie crust. My recipe for pie crust is easy to make and very easy to handle. If you have a favorite recipe of course you can use that, or use a store-bought crust if that’s your preference.
I baked this tart in a beautiful rectangular tart pan. I like the way the asparagus tips look all lined up in the pan. I laid the spears out with the tips alternating to either side to fit as many in the pan as possible. I used the bottoms of the spears to make Asparagus Soup. Waste not, want not!
Try to get thin and tender spears for this dish so they can cook through while the tart bakes. If the spears you use are very thick you might want to briefly steam them to get them partially cooked before putting them on the tart.
The balsamic glaze adds a sweet richness at the end and works well with the earthy goat cheese filling.
This Asparagus & Goat Cheese Tart would be the perfect starter for a springtime dinner party. It could also be served as a light lunch, or for brunch with a couple of poached eggs on the side and maybe a few prosciutto crisps. Serve it warm or at room temperature.
Special Equipment Used: 14″x5″ Rectangular Removable Bottom Tart Pan The tart is best the day it's made, but leftovers can be refrigerated for several days.
Thanks to Renee Pajestka from Renee’s Kitchen Adventures for hosting this week’s #SundaySupper. Check out these other delicious springtime dishes from the Sunday Supper taste-makers.
The tart is best the day it's made, but leftovers can be refrigerated for several days.
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
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- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
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- Asparagus and Goat Cheese Tart by Baking Sense
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- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
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- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
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- Strawberry Cheesecake Puffs by Moore or Less Cooking
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Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
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