Asparagus, goat cheese, and chive tart from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • Barb_N on April 25, 2026

    This recipe looks just like the cookbook photo, and tastes delicious. It is very goat cheese forward, so bear that in mind. My filling was a thick layer, preventing the puff pastry underneath to firm up. This made it unwieldy to eat and disqualified it as a company worthy dish for me. Is it possible to par-bake puff pastry, and would that help? The asparagus spears should be very thin so they’re done when the pastry is.

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