Asparagus, goat cheese, and tarragon tart from Dinner in French: My Recipes by Way of France (page 112) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute chives, basil, or mint for tarragon.

  • Delys77 on November 03, 2025

    I used store bought puff and a made my own crème fraîche. It didn't set quite as much as I would like so the filling was a touch runny. Easily resolved by building up the border a bit. The results were very tasty indeed. Perhaps a bit too salty due to the goat cheese I used so be careful of seasoning next time. Overall a winner.

  • djnielsen64 on May 07, 2024

    Absolutely delicious and pretty easy to put together. Make crème fraîche the day before.

  • Kag2020 on July 23, 2023

    Made almost exactly as written, very good. Upped the garlic and lemon zest after tasing the mixture prior to baking. Seems like a great recipe to riff on.

  • ezwriternc on February 27, 2023

    Very good and easy! Used sour cream and basil. Definitely versatile.

  • senzler on August 01, 2022

    Not a goat cheese fan so I used feta.

  • Running_with_Wools on April 25, 2022

    Well I finally got around to making this and it was fantastic. I used all-butter store-bought puff pastry. And I made the creme fraiche and probably should have started it a little earlier because it was still a little bit liquid. The edges of the tart were flaky and crisp but the middle was cooked but fairly soggy. I think the next time I might use just a little less creme fraiche in the filling or spread it a little thinner there - and maybe cook it a bit longer. The flavors were to-die-for.

  • jay.moe on August 03, 2021

    This was easy to make. I'm not a fan of goat cheese so I substituted ricotta , which made the tart a little bland. Will make again using a different cheese with more flavor.

  • stef on May 24, 2021

    Delicious. I used sour cream and sprinkled with chives, no tarragon. Chinese cleaver cut neat pieces. A repeat.

  • hirsheys on May 24, 2021

    I finally had a chance to try this one and definitely enjoyed it. I used Pepperidge Farm Puff Pastry (curious to try Dufour at some point) and fresh tarragon, though I cut up the asparagus and tossed them in a bit of olive oil for ease. Oh, and I used Aleppo rather than normal hot pepper flakes. Otherwise, I followed the recipe exactly (though I didn’t do brilliantly at creating the edge on my tart...) I always find tarragon more pleasant in cold dishes than in hot, but warmed up to this quickly. A relatively easy vegetarian keeper.

  • stockholm28 on May 15, 2021

    Very rich. I loved it. I did not want to bake the entire thing at once, so I cut the puff pastry into four pieces and have been assembling the tart before meals. I took Masha’s advice and cut up the asparagus, although I kind of lined the pieces in straight lines so it almost looks like whole stalks. I used Dufour puff pastry which is folded in four, so it was easiest to do 1/4 size. The first night, I did not roll the pastry enough and the middle didn’t crisp completely. The second night, I rolled it more and it was perfect. I used a little crushed red pepper on the first night and aleppo pepper on the second night. I preferred it with the aleppo pepper. I did have fresh tarragon which I added to the cheese mixture, but forgot to sprinkle it on top.

  • kari500 on May 15, 2021

    Loved this! Snapped the asparagus in half to make it slightly easier to eat. Used dried tarragon. Served with salad, great dinner.

  • bernalgirl on May 01, 2021

    Such an easy and elegant recipe, I will make this all spring and experiment with other vegetables across the year. The flavors are outstanding and the herbs easily adjusted to suit the vegetable. I opted for thyme as I have it in my garden, I’d like to try this with thinly sliced zucchini and even sweet potato

  • meginyeg on March 13, 2021

    This was delicious. I substituted chives for tarragon and sour cream for the creme fraiche.

  • Lepa on May 23, 2020

    This was easy and gorgeous-so impressive! Unfortunately, we found it to be a bit rich. There was so much butter and cream that it tasted a bit greasy to me. Also, it's difficult to eat with the asparagus spears. I'm afraid this won't be a repeat for us.

  • Jviney on May 11, 2020

    This recipe seemed magical to me. I thought the goat cheese creme fraiche topping would run off, but just in time the edges of the puff pastry puffed and everything stayed where it should. I’d like to try all-butter puff pastry next time; didn’t have access to it this time. I made it for friends and they loved it.

  • sdeathe on May 08, 2020

    This was delicious, but made way more of the topping than needed. I thought it might firm up in the oven, so put most of it on the tart, and it ran off completely covering the puff pastry, making it doughy. I'll try this again, maybe the crème fraîche was too thin. I'd reduce the salt a bit, too.

  • Astrid5555 on April 23, 2020

    Delicious! No need for room temperature ingredients IMHO, thus a very quick to make dish. Substituted sour cream for crème fraîche, worked well. Light dinner for four with a leafy side salad, perfect!

  • PQPantry on March 29, 2020

    Can substitute heavy cream (5oz) for creme fraiche in a pinch.

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