Asparagus and Goat Cheese Tart

Discover our springtime, delicate recipe for a green asparagus and goat cheese tart, blending crisp vegetables with creamy softness. Easy, quick, and perfect for a light yet indulgent meal!

Ingredients (serves 4)

• 1 sheet of puff pastry (or shortcrust)
• 1 bunch of green asparagus
• 200 g (7 oz) fresh goat cheese
• 2 eggs
• 100 ml (1/2 cup) thick crème fraîche
• 1 tablespoon mild mustard (optional)
• A drizzle of olive oil
• A few sprigs of thyme or Herbes de Provence (optional)
• Salt, pepper

Preparation

Prepare the asparagus: Wash them, trim the tough ends, then blanch in boiling salted water for 3–4 minutes. Plunge into cold water to preserve the color, then drain.

Preheat the oven to 180°C (350°F). Line a tart pan with the pastry. Prick the base with a fork and, if desired, spread a thin layer of mustard.

Make the filling: In a mixing bowl, beat the eggs with the crème fraîche, a pinch of salt, pepper, and herbs.

Assemble the tart: Crumble the goat cheese over the pastry base, pour the filling over it, then arrange the asparagus on top in a neat pattern. Drizzle with olive oil.

Bake: Place in the oven for 30–35 minutes, until the tart is golden and the filling is set.

Finish: Serve warm, at room temperature, or cold with a crisp salad.

This is a simple, elegant, and flavorful savory tart — perfect paired with a glass of Michel Vattan’s Sancerre, especially the 2024 M-K cuvée.