Asparagus & goat cheese tart

I saw a really nifty recipe from the wicked noodle and figured I could do it justice. I opted for phyllo dough to save some of the calories, a good move as it was still light, flaky, and delightful. I also used more asparagus and mixed in some laughing cow herb and garlic cheese with the goat cheese.  This version is delightful, bringing out the great flavors of the asparagus and taking advantage of it while it’s in season in my town. This dish is great for warm weather and isn’t heavy in your stomach.  This would make a great main course, side dish, brunch dish, or appetizer–just cut it in different sizes according to your needs.

You’ll need:

  • 1 package of frozen phyllo dough, defrosted per manufacturer’s directions
  • 5 oz. of goat cheese or spreadable cheese
  • 2-3 T. milk of choice
  • 1 bunch (approximately 1 lb. of asparagus with ends trimmed)
  • 1 green onion
  • 5 slices bacon, cooked and crumbled
  • olive oil
  • pepper
  1. Heat oven to 350 degrees F
  2. Lay down parchment or wax paper on a standard size cookie sheet.
  3. Remove phyllo dough in small batches, keep the unused portion covered with a damp cloth to keep it moist.
  4. Using 4-5 layers of phyllo, form to fit desired size.
  5. Spray or drizzle olive oil between each sheet of phyllo to keep it moist.
  6. I have a larger size cookie sheet, so I formed a ‘grid’ with my phyllo, but if you only want to make your tart the size of the phyllo, that’s ok too.
  7. Drizzle or spray olive oil on the top layer of phyllo. I used a misto.
  8. Mix softened goat cheese and milk to form a more malleable mixture.
  9. Spread cheese onto phyllo.  It can get messy, your fingers or a small spatula might be a good help!
  10. Lay trimmed asparagus across the cheese and press it in a bit.
  11. Sprinkle to top of the tart with the bacon, green onions, and pepper.
  12. You can leave the outside edge flat or curl it over, you choose.
  13. Bake for approximately 15 minutes, maybe 20, until golden brown.
  14. Cut and serve hot!
  15. Enjoy!
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10 thoughts on “Asparagus & goat cheese tart

  1. Pingback: Thanks Athens!! | Tasty, beautiful, fun!

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