Tart adds fun to the familiar

Summer is the perfect time to experiment with new recipes that include some familiar flavors. This tart takes a familiar vegetable and adds a little fun and flair with lemon and goat cheese. This can be served right away, or can be made in advance so you can have a quick lunch, snack or dinner at the ready.

ASPARAGUS AND GOAT CHEESE TART

YIELD: 4-6 servings 

INGREDIENTS 

1 sheet puff pastry, thawed 

1 c goat cheese, softened 

¼ c grated Parmesan cheese 

1 lemon’s worth of zest 

1T fresh thyme leaves (or 1 t dried thyme) 

1 lb asparagus, trimmed 

1 T olive oil Salt and pepper to taste 

Optional: honey for drizzling 

INSTRUCTIONS 

1 Preheat the oven to 400°F (200°C). Roll out the puff pastry onto a parchment-lined baking sheet. Using a knife, lightly score a 1-inch border around the edges without cutting through. Prick the center area with a fork to prevent puffing. 

2 In a small bowl, mix the goat cheese, Parmesan cheese, lemon zest and thyme. Spread the mixture evenly over the center of the puff pastry, leaving the border clean. 

3 Arrange the asparagus spears on top of the cheese mixture, aligning them in a single layer. Drizzle with olive oil and season with salt and pepper. 

4 Bake for 20-25 minutes, or until the pastry is golden and puffed. 

5 Let the tart cool slightly before slicing. For a touch of sweetness, lightly drizzle with honey. Serve warm or at room temperature. 

Michaella Evert is the instructional assistant at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.