Grilled Asparagus & Goat Cheese Tarts Recipe

Prepare oven and pastry

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly dust a clean work surface with 1 tablespoon flour. Unfold each thawed puff pastry sheet and, using a rolling pin, gently roll once to smooth seams and to roughly 12 x 10 inches.

Cut and score

Cut each sheet into 3 equal rectangles (about 4 x 6 inches) to yield six tarts total. Using a sharp knife or small offset spatula, score a 1/2-inch border around each rectangle (cut through top layer only, not all the way through) to allow the edges to puff while the center stays flat. Transfer rectangles to the prepared baking sheets, placing them about 1 inch apart.

Egg wash and blind bake

Beat the egg with 1 teaspoon cold water to make an egg wash. Gently brush the scored border with egg wash (avoid the center). Bake the pastry shells for 10 minutes, then remove from oven and carefully press down the centers with the back of a spoon if they have puffed up too much. Return to oven and bake an additional 4–6 minutes until golden and set but not overly brown. Remove and let cool slightly on the sheet while you prepare filling and asparagus.

While the pastry is baking, combine 8 oz goat cheese, 3 tablespoons milk or creme fraiche, 2 tablespoons grated Parmesan, 1 teaspoon lemon zest, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a medium bowl. Mix with a fork or small whisk until smooth and spreadable. Taste and adjust seasoning — add a little more milk if too stiff or more lemon zest for brightness.

Spoon or pipe about 2 tablespoons of the goat cheese mixture into the center of each pre-baked tart shell, spreading it evenly but keeping the border clear. You should have enough to generously cover the centers of six tarts.

Prepare asparagus

Trim the woody ends from 1 lb asparagus (about 1–1.25 inches from the base). If spears are thick, slice them lengthwise in half so they lay flat on the tarts; thinner spears can remain whole.

Season and grill or roast asparagus

Toss the asparagus with 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon lemon juice, and the optional 1 teaspoon honey or maple syrup. Season with 1/2 teaspoon flaky sea salt and 1/2 teaspoon cracked black pepper. Heat a grill pan over medium-high heat or preheat a broiler. Grill asparagus 2–3 minutes per side until tender with char marks, or roast under the broiler on a sheet pan 4–6 minutes, turning once, until lightly charred and just tender. Remove and let cool slightly.

Arrange 3–4 asparagus spears (or halves) decoratively on each tart over the goat cheese layer. If spears are long, trim to fit the tart rectangles so they lie neatly across the center.

Scatter 1 tablespoon fresh thyme leaves (or chopped chives) across the tarts and sprinkle the 2 tablespoons toasted nuts, if using. Finish with an extra tiny drizzle of olive oil or a light brush of remaining honey/maple for shine.

Final bake (optional)

If you prefer the filling warmed and the edges crisped further, return assembled tarts to a 375°F (190°C) oven for 6–8 minutes until heated through. If you like the butteriness of the goat cheese chilled against warm asparagus, skip this step.

Finish with a pinch of flaky sea salt and 1/2 teaspoon cracked black pepper. Garnish with microgreens or baby arugula just before serving so they remain fresh.