Asparagus + Brie Puff Pastry Tart


Asparagus + Brie Puff Pastry Tart

Servings 8 Servings


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


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, honey, ½ tablespoon olive oil, salt, and pepper in a small bowl; mix until creamy and smooth. Trim tough ends off of asparagus and season with remaining olive oil, lemon zest, fresh herbs, and salt and 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!


                Note: Brie cheese can be replaced with Gruyere cheese.