There's nothing better than an easy, elegant appetizer that takes just minutes to throw together. And this Asparagus Goat Cheese Tart fits that bill perfectly!
It has just a handful of ingredients, so be sure to use the best you can find. Ideally, you'll make this in the spring when fresh asparagus is available, but it's delicious any time of the year.
The creamy goat cheese pairs perfectly with the fresh vegetables and the crunch of the puff pastry. Not to mention it's absolutely gorgeous!
We love to serve this asparagus goat cheese tart with for brunch with a strawberry lemon scones and a sweet tea sangria. But it's equally delicious for a simple, light lunch or dinner! If you're serving it at a shower, you can cut the puff pastry into small squares before baking for individual portions.
Ingredients
- Goat cheese: Use a high-quality goat cheese, the softer the better to make it as easy as possible to spread
- Heavy cream or whole milk: Adding a little liquid to the goat cheese makes it easy to whip until it's nice and smooth
- Asparagus: Fresh is always best, of course, but roasting it in the oven helps if it's not in season
- Puff pastry: Store-bought is perfectly fine - we're going for simple, quick, and delicious!
- Cherry tomatoes: Again, if they're in season, try to get your hands on some fresh-picked tomatoes. Roasting them really brings out their flavor though, so store-bought will work just fine.
- An egg: This is just for brushing the pastry before baking so it gets nice and golden brown.
- Fresh herbs, such as parsley or thyme (optional): If you've got some fresh herbs handy, sprinkling them over the top is the perfect finishing touch. It's delicious either way, so just use them if you've got them.
Instructions
- First, get your oven preheated so it's ready by the time you're done assembling the tart. It bakes at a high heat - 450°F! - so it will need a little time to heat up.
- Next, mix the goat cheese with the cream or milk until it's as smooth as possible. You can add a little more cream - about a tablespoon at a time - until it's the perfect consistency. Be cautious though, as you still want it slightly firm and not too loose.
- We're going to bake the pastry on a baking sheet lined with parchment paper, so add the pastry to the pan now so you don't have to worry about lifting up later (it will be very soft, especially once the other ingredients are added, and lifting it later will be difficult).
- Now make a tiny slit around the edge of the pastry, leaving a ½ inch border (don't cut through the pastry, just cut about halfway through as this is what will allow the edge to rise).
- Spread the goat cheese onto the pastry (you may have to use your fingers a bit if the goat cheese is on the thicker side). Then just lghtly press the asparagus crosswise into the goat cheese and add the tomatoes. Sprinkle the bacon crumbles on top (if using). Season the whole thing with salt and pepper.
- Brush the edge of the tart with the egg. Bake until the pastry is golden brown, 10 to 15 minutes. Let the tart cool slightly before cutting.
- Sprinkle with fresh herbs if you've got them. Serve your asparagus goat cheese tart while it's still warm - it's sooo good!
Variations
This asparagus goat cheese tart is perfect as written, but sometimes it's nice to switch things up a bit. Here are some ideas:
- Add some lemon zest to brighten the flavor
- Instead of parsley or thyme, try basil or tarragon (tarragon is such an underrated herb!)
- Add some caramelized onions before adding the asparagus and tomatoes
- Try prosciutto instead of bacon
- Add a handful of arugula to the top after baking. Bonus points if you toss it with a tiny bit of olive oil and fresh lemon juice first.
- Swirl a few teaspoons of basil pesto into the goat cheese before spreading it onto the pastry.
- Add a little shaved parmesan after baking.
- Swap some or all of the fresh tomatoes for sun-dried. You could also chop some kalamata olives to add, too!
- Skip the goat cheese and use ricotta cheese instead, or do a mixture of the two.
- Sprinkle on a little crushed red pepper to make it a little spicy.
- Use Boursin cheese in place of the goat cheese.
- Add a little crumbled feta to the top just before baking.
- Sauté some mushrooms and add them before baking.
- Chop some roasted red peppers and sprinkle them over before baking. They pair really well with the creamy goat cheese.
- A handful of fresh peas would also be delicious!
- Once the tart is out of the oven, add pieces of smoked salmon and a little chopped, fresh dill. (Skip the bacon if you go this route).
- Drizzle a little crème fraîche over the top once it's cooled slightly.
- Drizzle it with a little hot honey after baking.
Related Recipes
Looking for more brunch recipes like this asparagus goat cheese tart? Try these:
Asparagus & Goat Cheese Tart
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
This easy tart is elegant, flavorful, and comes together quickly! It's perfect for a light lunch or served for Mother's Day or a shower.
Ingredients
- 5 ounces herbed goat cheese, softened (regular goat cheese is fine, too)
- 3 tablespoons heavy cream or whole milk
- 8 asparagus stalks, tough ends trimmed
- 1 sheet puff pastry, defrosted if frozen
- 8-10 cherry tomatoes, halved
- 3-4 slices bacon, cooked and crumbled (optional)
- Salt and freshly ground black pepper
- 1 egg, beaten
- 2 teaspoons fresh herbs, such as parsley or thyme (optional)
Instructions
- Preheat the oven to 450°F.
- Mix the softened goat cheese with the cream until it's very smooth. Add an extra tablespoon of cream if it's still too thick.
- Place the pastry on a baking sheet lined with parchment paper.
- With a sharp knife, make a tiny slit around the edge of the pastry, leaving a ½ inch border (don't cut through the pastry, just cut about halfway through as this is what will allow the edge to rise).
- Spread the goat cheese onto the pastry (you may have to use your fingers a bit). Lightly press the asparagus crosswise into the goat cheese, then top with the tomatoes. Sprinkle the bacon crumbles on top (if using). Season with salt and pepper.
- Brush the edge of the tart with the egg. Bake until the pastry is golden brown, 10 to 15 minutes. Let the tart cool slightly before cutting.
- Sprinkle with fresh herbs if desired. Serve it while it's still warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 20gSaturated Fat: 12gUnsaturated Fat: 7gCholesterol: 96mgSodium: 264mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 15g
This data was provided and calculated by Nutritionix.
Kristy Bernardo is a chef, recipe developer, and five-time cookbook author. A former personal chef and cooking instructor, she loves creating easy, delicious recipes to share!
Latest posts by Kristy Bernardo (see all)
- Whole Oven Roasted Onions (+ 33 Ways to Use Them!) - January 6, 2026
- Easy Tater Tot Casserole - December 19, 2025
- Sausage Bean Soup (Stovetop or Instant Pot) - December 16, 2025
Michael says
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 says
Thanks so much, Michael! Glad you enjoyed it 🙂
Laura Corson Magner says
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 says
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 says
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 says
Definitely! I always keep some in my freezer.
Amanda@chewtown says
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 says
Thanks Amanda!
Bryan says
The presentation is good enough to select the dish for lunch or as a snack! The ingredients are also very healthy and yummy. I'm going to have it very soon. Thanks for the recipe of a delicious menu.
the wicked noodle says
Thanks Bryan! 🙂
Sasha says
I made this over the weekend and took it to a girls night with a bottle of wine. It turned out great and everyone loved it! I used turkey bacon instead, no one even noticed the difference.
the wicked noodle says
Thanks so much for telling me, Sasha! I love it when someone lets me know they tried (and loved!) one of my recipes. Have a great weekend!
Jen Laceda | Tartine and Apron Strings says
Hi, I'm new to your site and I find it so beautiful and informative! I also like your site's name "The Wicked Noodle" - how clever! This is such a wonderful, easy, weekday tart to make 🙂 Love it!
the wicked noodle says
Thanks so much, Jen!! Your comment really made my morning 🙂 Off to check out your site now!
Baker Street says
Oh my! I can't get over the first picture! It is so stunning. Asparagus and bacon were just meant to be. Great recipe! 🙂
the wicked noodle says
Thanks so much, Baker Street!!
Mindy says
This looks fabulous! I'm always looking for good go-to appetizers, and I think this one fits the bill!
the wicked noodle says
Thanks, Mindy!
vianney says
Wonderful tart for a girls' night in, thanks for sharing!
the wicked noodle says
Anytime vianney! 🙂
marla says
This tart looks amazing!!
the wicked noodle says
Thanks Marla!
Amy says
Oh, be still my asparagus-goat-cheese-bacon ever lovin' heart! Swoon.
the wicked noodle says
LOL, Amy 🙂
Laura (Tutti Dolci) says
Such a pretty tart, Kristy! I'll have to try this with pancetta - perfect appetizer or a llight dinner!
the wicked noodle says
Thanks, Laura! I think pancetta would make it prettier, too.