This easy recipe for a springtime asparagus goat cheese tart combines these two flavors with an easy crescent roll crust. A quick and delicious appetizer or light meal, especially if you add a soft cooked egg to the plate!
One of my favorite parts of spring (along with banishing all my heavy winter clothes to the back of the closet) is asparagus. Cheery, bright green, scrumptious asparagus. I love it all by its sweet tender self, but I also love putting it into recipes where it gets to be the start of the show, like it is in this easy, four ingredient recipe for an asparagus goat cheese tart.
The secret to the super-duper easiness of this recipe is that you are going to get one of those refrigerated tubes of crescent roll dough to use for the crust. You unroll it, press the seams together until you have a rectangle of dough, and layer on that gorgeous asparagus. Sprinkle it with goat cheese, tuck the dough edges up around the asparagus and pop it in the oven, and 15 minutes later you have your very own goat cheese asparagus tart.
Now, I’m here to tell you this is scrumptious just the way it is, and it makes such a lovely appetizer. But if you want to transform it into lunch or dinner, we like to add a couple of softly fried eggs on the side.
Don’t they look like they were just MEANT to be together? And this also gives me the chance to remind you about my method for making perfect fried eggs – click here for that! When you cut into the eggs, the creamy yolk is going to act like a lovely little sauce for your asparagus tart.
Ah, the joys of spring! The asparagus is back in town!
Want to round out your meal? This recipe pairs well with...
This easy recipe for a springtime asparagus goat cheese tart combines these two flavors with an easy crescent roll crust.
- 1 eight ounce tube crescent roll dough
- 4 ounces fresh goat cheese, crumbled
- 1 pound asparagus, trimmed (and if it is very thick, stems peeled)
- Fresh ground pepper
- Preheat oven to 375.
- Bring a pot of water to a boil and simmer asparagus in boiling water until they are just starting to get tender (about 3 minutes for thin and 5 minutes for thick, then drain and dry.
- Take dough out of the tube and unroll it onto a cookie sheet lined with parchment or a silicone mat. Press the seams together until you have a rectangle of dough.
- Lay the asparagus in a neat row all along the dough, leaving a little dough open along all four sides. Fold those edges up and over the ends of the asparagus.
- Sprinkle with goat cheese and fresh ground pepper and bake for about 12-15 minutes or until dough is golden brown.
- Cool for 5 minutes, then cut into squares (a pizza cutter works wonderfully for this!)
I love to serve this with a couple of sunny side up eggs on the side for some delicious protein!