Asparagus + Brie Puff Pastry Tart


Asparagus + Brie Puff Pastry Tart

Servings 8


  • 1 sheet frozen puff pastry
  • 1 egg
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons grated parmesan
  • 1 tablespoon lemon zest
  • tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 ounces brie cheese, rind removed and sliced
  • 1-12 asparagus spears (green or purple)
  • ½ lemon, zested
  • 3 tablespoons fresh thyme or tarragon, chopped


Pre-heat oven to 400ºF.

    Unfold the pastry sheet on a lightly floured surface and roll to a roughly 10×15 rectangle. Trim off the uneven edges. Place on a parchment lined baking sheet and refrigerate for about 15 minutes.

      Beat the egg in a small bowl with a splash of water and set aside.

        Remove puff pastry from the refrigerator and prick the center of the pastry with a fork; brush with egg wash all over (including the edges) and transfer to oven and bake for 8 minutes.

          In the meantime, combine goat cheese, parmesan, ½ tablespoon olive oil, salt + pepper in a small bowl and mix until creamy and smooth. Trim tough ends off of asparagus and season with remaining olive oil, lemon zest, fresh herbs and salt + pepper.

            Remove puff pastry from the oven and gently push down. Spread goat cheese mixture on crust. Place brie slices on top and lay a single layer of asparagus over the brie. Return to the oven and bake an additional 10 minutes until pastry is golden and puffy.

              Serve warm and Enjoy!