Spring Asparagus and Goat cheese Tart
This week, we’re sharing an easy and delicious French recipe that is perfect for enjoying outside on the porch with a cup of tea or crisp glass of Sauvignon Blanc. This Asparagus and Goat Cheese Tart makes for a satiating breakfast, lunch, snack or a light dinner, and tastes best while soaking in the warm breeze of Chicago’s spring.
I’ve paired the filling with a classic crust of Pâte Brisée, but you’re always welcome to use Puff Pastry instead. The Pâte Brisée is historically practical and was created for ease of preparation. It’s the perfect option for tarts and, if you haven’t made it before, it may become your new go-to!
Embrace the joy of cooking this weekend. With your favorite apron on and oven lit, find comfort in transforming simple ingredients into something to savor.
Pâte Brisée, also known as "broken pastry," is a key component in French cooking. This pastry has a rich history, tracing back to the medieval era, but it was only named in the 17th-18th centuries. It's a simple dough, consisting of basic ingredients - flour, fat (typically butter), salt, and a liquid like water or egg. These elements come together to form a pastry that's soft, flaky, and perfect for both sweet and savory dishes.
The process of making this dough is straightforward. The butter is worked into the flour until it resembles rough crumbs. Then, a liquid is added to bind everything together. Pâte brisée's mild taste and the ease of its preparation led to its widespread use in French cooking. It's a versatile base for many dishes like tarts, quiches, pies, and other savory pastries. It's a dough that works well with a wide range of fillings, allowing the chefs to experiment with flavors.
Ingredients
For the Pâte Brisée:
All-purpose flour separated into two measurements:
140 grams (1 cup)
165 grams (1 cup + 3 tablespoons)
Kosher salt: 3 grams (1 teaspoon)
Cold unsalted butter, cut into 1/4-inch cubes: 227 grams (8 ounces)
Ice water: 58 grasm (1/4 cup)
For the Filling:
300g (10.5 oz) asparagus spears, woody ends trimmed
150g (5.25 oz) soft goat cheese
3 large eggs
150ml (2/3 cup) heavy cream
Salt and freshly ground black pepper
2 tbsp chopped fresh herbs (such as tarragon, chives, or parsley)
Instructions:
Place the 140 grams (1 cup) flour and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine.
With the mixer running on low speed, add the butter a small handful at a time.
When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended.
Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, add the remaining 165 grams (1 cup + 3 tablespoons) flour, and mix just to combine.
Add the cold water (careful not to add the actual ice) and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch.
Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining; if necessary, return the dough to the mixer and mix again briefly.
Pat the dough into a 7- to 8-inch disk and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (The dough can be refrigerated for up to 1 day or frozen for up to 1 month.)
Once the dough is ready to be baked, preheat the oven to 200°C (400°F).
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the pastry into the pan, trimming any excess. Prick the base with a fork. Line the pastry with parchment paper and fill with baking beans or pie weights.
Blind bake for 15 minutes. Remove the parchment paper and beans, then bake for another 5 minutes until golden. Remove from the oven and let cool slightly.
While the pastry is baking, blanch the asparagus spears in boiling salted water for 2 minutes, then drain and refresh under cold water. Pat dry with paper towels.
In a bowl, whisk together the goat cheese, eggs, and heavy cream until smooth. Season with salt, pepper, and chopped herbs.
Spread the goat cheese mixture evenly over the partially baked tart crust. Arrange the blanched asparagus spears on top in a decorative pattern.
Bake the tart for 25-30 minutes, or until the filling is set and golden brown.
Allow the tart to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.
Bon appétit!
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