Spring and summer are some of my favorite seasons for appetizers. There are so many fun vegetables to work with, edible flowers are abundant in my garden to decorate with, and appetizers are encouraged to be served at room temperature.
Take this Cheesy, Crispy Asparagus Tart. Asparagus is in season. Chive and columbine flowers are plentiful this time of year. And the warm weather means we aren’t all craving warm and hearty soups and stews.
This Cheesy Asparagus Tart comes together fairly simply. Remember to put the phyllo dough in the refrigerator the night before and set out the goat cheese about an hour before making for easier mixing. Then it’s just assemble and hands-off baking time.
It’s a pretty and tasty appetizer that pleases the whole crowd!
Happy eating,
~Monique
Cheesy Asparagus Tart
1 pre-rolled phyllo dough, thawed in the refrigerator overnight
4 ounces goat cheese
1 cup full-fat Greek yogurt
1 egg
2 cloves of garlic, finely minced or grated
zest of 1 lemon
1/4 heaping tsp salt + a grind or two of black pepper
big handful of fresh herbs, chopped (I used chives, mint, tarragon and dill)
1 bunch of asparagus
1/4 cup grated Parmesan cheese
olive oil to drizzle
Aleppo or red pepper flakes
Decoration optional: Edible flowers
Directions: Allow the goat cheese, yogurt, and egg to come to room temperature; not crucial, but it will make the mixing easier.
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and unroll the phyllo dough on top. Clean the asparagus, remove the woody ends.
Score the edges by running a knife, without fully cutting through the dough, along the edge about one-half inch from the edge. This will give the tart a finished edge look.
Whisk together the goat cheese, yogurt, egg, lemon zest, garlic, herbs, salt and pepper. Smear on the phyllo dough, inside the scored lines.
Lay the cleaned asparagus on top, slightly pushing into the cream. You can make a fun pattern or just line them all up. If some asparagus stalks are really thick, slice them in half to ensure even baking.
Drizzle or brush the asparagus with olive oil. Sprinkle with half of the Parmesan cheese and a pinch or three of red pepper flakes. Bake for 30 minutes, or until the phyllo dough is browned and crispy.
Remove from the oven, sprinkle with remaining Parmesan cheese, and then carefully transfer off the parchment paper onto a wire rack to cool for at least 10 minutes. The Cheesy Asparagus Tart can cool directly on the pan, but I like to use a wire rack to ensure the bottom of the tart stays crisp.
Adorn with edible flowers, slice and serve. This Cheesy Asparagus Tart can be served at room temperature up to 4 hours after baking.
Note: You can skip the egg if needed; it just helps to hold the cheese filling together better.
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