Asparagus & Goat Cheese Tart
Apr 30, 2025
A celebration of spring vegetables wrapped in a savory, nutty rye crust. This Asparagus & Goat Cheese Tart pairs tender asparagus with a silky goat cheese custard, accented by fresh herbs, lemon zest, and a delicate all-butter rye crust. Serve it warm or at room temperature with a crisp salad and a glass of white wine for a light but satisfying meal. Feel free to swap out the rye flour for other whole grain flours like spely or buckwheat or if you don't have any whole grain flours you can use all purpose, you just may need to subtract about 20 grams of the water.
Wine to try with it:
White: Grüner Veltliner- Schloss Gobelsburg, Osterrich, Austria
Rosé: 80% Syrah, 20% Vermentino- Château de Campuget 1753, Southern Rhone, France
Red: Gamay- Lapierre ‘Raisins Gaulois’, Beaujolais France (get a good chill on this one before drinking it. Its fantastic!)
Crust Ingredients
½ cup (113 grams) unsalted butter, cold and cubed
1 cup (125 grams) rye flour
â…” cup (85 grams) all-purpose flour
½ teaspoon (3 grams) sea salt
9 tablespoons (140 grams) cold water
Crust Instructions
In a medium bowl, mix together dry ingredients. Cube butter in 1/2" cubes. Toss cubes in flour mixture to coat. Cut butter into flours with a bench scraper or pastry blender. Once the mixture looks like peas and parmesan, mix in cold water and toss the dry mixture with the water just to coat and so there is no more pools of liquid in the bowl. Lightly clump what you can of the mixture together. It should look shaggy and messy. Place your hand under one portion of the dough, lift that part up to fold it over onto itself and press down gently to help it adhere to the rest of the dough. You don’t’ want to squish all your butter but want to help the dough slowly come together. Give the dough a quarter turn and repeat. Continue folding dough over on itself, giving it a quarter turn until it comes together, pressing down lightly with each turn. If your mixture is still looking a little dry and you still have a lot of unincorporated flour at the bottom of the bowl, you can add more water a tablespoon at a time but you don’t want a really wet dough so I wouldn’t add more than 1-2 tablespoons extra. Press into a 1 " thick disc, sealing any broken edges. Wrap in plastic wrap and refrigerate at least 2 hours, preferably overnight.
Roll out the chilled dough and press into a tart pan, ensuring the dough reaches all the way up the sides. Freeze for 20 minutes.
Preheat the oven to 375°F (190°C). Line the tart shell with aluminum foil and fill with pie weights or beans. Blind bake for 30 minutes. Remove weights, reduce oven to 325°F (160°C), and bake an additional 20 minutes until golden and crisp. Set aside.
Filling Ingredients
1 cup (250 grams) goat cheese, softened
4 egg yolks
â…” cup (150 ml) heavy cream
Zest of 1 lemon
1 teaspoon fresh thyme, chopped
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon garlic chives (or regular chives)
1 bunch asparagus, woody ends trimmed, cut into 1-inch pieces
Filling Instructions
In a stand mixer fitted with the paddle attachment, beat the goat cheese with lemon zest, thyme, salt, pepper, and chives until smooth.
Add the egg yolks one at a time, scraping the bowl between additions to ensure a smooth mixture.
Slowly stream in the cream, mixing on low and making sure each addition is fully incorporated before adding more.
Spread the asparagus evenly across the bottom of the blind-baked tart crust. Pour the goat cheese custard over top, tilting the pan gently to distribute evenly.
Bake at 350°F (175°C) for 20–25 minutes, or until the center is just set and slightly jiggles when shaken.
Cool slightly before slicing. Serve warm or at room temperature. Store leftovers in the fridge. I personally liek to warm it up slightly before enjoying it again but feel free to eat it cold too!
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