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Recipe

Asparagus, Goat Cheese & Bacon Tart

Judi Rutz

Servings: four.

This tasty tart is just right for spring. It’s easy enough to make it meatless, too; simply omit the bacon. Be sure to cook the pastry fully to get it light and crisp.

Ingredients

  • 5 slices bacon
  • 1 shallot, finely chopped
  • 1 bunch asparagus (about 1 lb.), tough ends trimmed, cut into 1-inch pieces
  • 1/2 lb. puff pastry, defrosted if frozen
  • 1/2 lb. soft goat cheese
  • Salt and freshly ground black pepper
  • 1 large egg yolk mixed with 1/2 tsp. water

Nutritional Information

      Calories (kcal) : 580
      Fat Calories (kcal): 380
      Fat (g): 42
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 19
      Cholesterol (mg): 90
      Sodium (mg): 630
      Carbohydrates (g): 32
      Fiber (g): 3
      Protein (g): 20

Preparation

  • Heat the oven to 450°F.
  • In a medium frying pan, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the shallot to the pan and sauté for about 1 minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minutes. Remove the pan from the heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot.
  • On a lightly floured piece of kitchen parchment, roll out the pastry to a 10×16-inch rectangle. Transfer the pastry and the parchment to a baking sheet.
  • Using your fingers, pat the goat cheese onto the pastry, spreading it as evenly as you can and leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon, and shallot mixture evenly over the goat cheese. Season with salt and pepper.
  • Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm.

Reviews

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Reviews

  • User avater
    Carmella | 04/18/2017

    We are big fans of this recipe. I make it every year during asparagus season. Delicious!

  • izod | 04/25/2011

    made this yesterday for a little snack with my easter meal. I was pretty disappointed with this. i was expecting it to have a much lighter, fresh taste. i think the recipe calls for way to much goat cheese. Besides the cheese there wasn't much other flavor to go along with it.

  • kt_pdx | 07/16/2010

    Quite a tasty combination. I sprinkled some toasted pine nuts on top part way through the cooking time.

  • rdf3340 | 06/14/2010

    This was fantastic and really easy to make. The next time, however, I would use a bit less cheese. A half pound was too much for our taste. Otherwise, it was excellent. I also used really thin asparagus.

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