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asparagus, goat cheese & tomato tart

Puff pastry tart with asparagus and tomatoes.

This morning I picked up where I’d left off with my grateful walks. I’d been forced to stop them because I had a week and a half of being sick…ugh. It was one of those colds that seemed to go on for – e – ver….  I’m still not certain it was smart to begin again already, but I knew that my mental state really needed to get back on track (plus I have that 5k on July 4th that I need to be ready for)! It’s amazing how just after seven little days of not walking, not being out in the fresh air, not being able to clear my head or spend some time focusing on what’s important in my life, how much my mental state had changed for the worse. It’s wasn’t anything that would have been apparent if you’d run into me somewhere; I was still smiling and acting like my usual self. It was more an internal shadow that I’m beginning to get accustomed to being without. And I really like being without!

When I first got out there, and I was listening to Tony instructing me to “think of all the things I’m grateful for”, I just couldn’t get there. Yes, I’m grateful for Alan, the girls, my parents, my job, my friends…etc. etc. I just couldn’t get the feelings to go along with the words.

So I just kept walking until it all synced up.

And, sure enough, by the time my walk was over, that now familiar feeling of gratitude, motivation and capability that I’m getting sooo addicted to was back!

A shower, a few hours of work along with some grocery shopping and it was already time for lunch! Katie looooves goat cheese so I whipped up this easy tart for us for lunch. Honestly, the toughest part was frying the bacon, and that’s an optional ingredient. I added a small salad to mine since it’s really not that good for you, but all you need is a small wedge since it’s so flavorful! I love to bake savory tarts when I have just a few guests over because a little goes a long way. This particular tart goes really well with a crisp, cold glass of white wine. I have some left over and I also have some white wine, so guess what we’ll be doing on the deck tonight? It’s FRIDAY – and I can’t wait!!

Puff pastry tart with asparagus and tomatoes.

Asparagus, Goat Cheese & Tomato Tart

  • 8 asparagus stalks, tough ends trimmed
  • 1 sheet puff pastry, defrosted if frozen
  • 5 oz. soft goat cheese, softened
  • 2-3 T heavy cream or whole milk
  • 8-10 cherry tomatoes, halved
  • 3-4 slices bacon, cooked and crumbled (optional)
  • Salt and freshly ground black pepper
  • 1 egg, beaten
  1. Preheat the oven to 450°F.
  2. Mix softened goat cheese with cream or milk until very smooth.
  3. Place the pastry on a lightly floured piece of parchment paper, then place the pastry and the parchment to a baking sheet.
  4. With a sharp knife, make a slit entirely around the edge of the pastry, leaving a 1/2 inch border. Don’t cut through the pastry, just cut about halfway through. (This will allow the edge to rise).
  5. Spread the goat cheese onto the pastry (you may have to use your fingers a bit). Lightly press asparagus crosswise into the goat cheese, then top with the tomatoes. Sprinkle bacon crumbles on top (if using). Season with salt and pepper.
  6. Brush the edge of the tart with the egg. Bake until the pastry is golden brown, 10 to 15 minutes. Let cool slightly and serve warm.
Kristy Bernardo
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Monday 21st of September 2015

This is an *amazing* recipe... but I ditched the "fancy it up with sweet-and-smoky pancetta" idea and fancied it up with tart-and-pungent goat cheese instead.

They feed you stuff like this in Heaven, I'm pretty sure. :-)

Kristy Bernardo

Wednesday 4th of November 2015

Thanks so much, Michael! Glad you enjoyed it :)

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Monday 24th of February 2014

[…] The Wicked Noodle – Asparagus, Goat Cheese and Bacon Tart […]

Laura Corson Magner

Sunday 7th of October 2012

I don't have experience cooking asparagus. This doesn't require blanching the asparagus first? It just goes raw onto the cheese tart? Thanks!

the wicked noodle

Monday 8th of October 2012

Hi Laura, nope, the asparagus will cook right on the tart. It's so thin that it doesn't need much time. If you have thicker asparagus you *might* want to consider blanching but you could just use a veggie peeler to take a few layers off the bottom portion, too. But even if you do neither of those things it will still turn out well. Let me know if you have any other questions! xo

Foodie Interrupted

Monday 13th of August 2012

Yum, I make something almost exactly the same except with fresh ricotta and pancetta (sometimes prosciutto) and I love it. Thank goodness for pre-made puff pastry making life easier!

the wicked noodle

Monday 13th of August 2012

Definitely! I always keep some in my freezer.


Monday 13th of August 2012

Ooooo... I love an easy puff pastry tart! It is one of my quick go to lunch/dinner options. I especially love photos of asparagas all lined up like soldiers. I'll have to try this version the next time I'm making a puff pastry tart. Thanks for sharing.

the wicked noodle

Monday 13th of August 2012

Thanks Amanda!