Ingredients

1 (14 oz) Puff pastry sheet, thawed

5 oz Goat cheese (chevre), crumbled

12-15 Fresh asparagus spears, tough ends trimmed

2 Large eggs

1 cup Heavy cream

¼ cup Whole milk

1 clove Garlic, minced

1 tablespoon Fresh thyme leaves

¼ teaspoon Freshly ground black pepper

⅛ teaspoon Salt

1 tablespoon Olive oil

2 tablespoons Parmesan cheese, grated

Instructions

1. Prep: Preheat oven to 400°F (200°C). Roll out pastry and press into a 9 or 10-inch tart pan. Prick the bottom with a fork, then chill in the freezer for 15 minutes.

2. Par-Bake: Bake the pastry shell for 10-12 minutes until lightly golden. Remove and reduce oven to 375°F (190°C).

3. Custard: Whisk together eggs, cream, milk, garlic, thyme, pepper, and salt until smooth.

4. Assemble: Spread crumbled goat cheese into the pastry shell. Arrange asparagus spears in a neat, single layer on top.

5. Bake: Slowly pour the custard mixture over the asparagus and cheese. Sprinkle with Parmesan. Bake for 25-30 minutes until set and golden.

6. Serve: Let cool for 10-15 minutes before unmolding and serving.

Notes

Pro-Tips:

• Ensure puff pastry is cold when working with it for maximum flakiness.

• Dock (prick) the pastry thoroughly to prevent a soggy bottom.

• Use a tart pan with a removable bottom for clean, professional presentation.

• Arrange asparagus parallel for a stunning, aesthetic look.

Variations:

• Add prosciutto or a balsamic glaze drizzle before serving for extra depth.

• Substitute goat cheese with feta for a similar salty tang.

• Mix in baby spinach or arugula between the cheese and asparagus layers.

Author: Anna Lovae
Prep Time: 25
Cook Time: 40
Category: Appetizer
Method: Bake
Cuisine: French-inspired
Diet: Vegetarian