Asparagus, goat cheese and tarragon tart from A Good Appetite at The New York Times by Melissa Clark

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

babyfork on April 17, 2022

I made this for Easter 2022 and it was easy and fairly quick to come together. I'm growing herbs in my garden, so instead of just tarragon, I used parsley, chives, chervil, and tarragon (fines herbes). For the goat cheese, I used Chavrie Original (in the pyramid container). It's 5.3 oz and the Bellwether crème fraîche I used comes in a 7.5 oz container so it evens out (recipe calls for 4 oz goat cheese and 8 oz crème fraîche). I used a frozen butter puff pastry (Dufour). The sheet is about the size and depth called for and I didn't really need to roll it out. I was worried the filling was too much but I put almost all of it on anyway. It did ooze out a bit on one side and the pastry didn't puff up as much on that side. So maybe I'd put less on next time (and more asparagus). Otherwise, this was an elegant, easy, and tasty special occasion brunch dish that I would make again.

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