Asparagus, Goat Cheese and Tarragon Tart

Is there a good substitute for goat cheese? I'm not a fan.

Scoring a border means take a sharp paring knife and *without cutting all of the way through the puff pastry* trace a straight line about 1" from the edges all around (like a picture frame). This way, when you put your filling in the center section to bake, this frees this frame to puff higher and create a border/rim around the tart.

For who don't live in NYC near specialty shops and are wondering where to find all-butter puff pastry (since the big commercial brands sold at the chain supermarkets where the other 99% of us shop are made with vegetable oil), there is some good news and bad news. The good news is that Trader Joes frozen puff pastry is all butter. The bad news is that it is generally available only seasonally (i.e., around the Thanksgiving-Christmas axis).

This is delicious and easy to make. I followed the recipe exactly without substitution except I added extra Parmesan and chili flakes because they’re delicious. I’m a New Yorker, but I live in Memphis now for my husband’s job, therefore, I used Pepperidge Farms puff pastry and it’s totally fine. I always bake the puff pastry a bit and then turn it over before adding the topping and finishing the bake. This prevents an undercooked center. I served this with a large salad and fresh berries.

Load up the freezer with TJ,s puff pastry just before Thanksgiving and replenish just before Christmas and Easter before it goes away until the following Thanksgiving.

In a pinch, Pillsbury frozen puff pastry dough will work quite nicely. Any cheese will do for those who don't like goat cheese. I've used Boursin, Brie, Blue and all choices of semi-hard cheeses too. Gruyere is a personal favorite. The asparagus can be replaced by any other vegetables, but vegetables such as mushrooms should be sautéed first. There is absolutely nothing you can do to ruin this. It always comes out perfectly. Follow the pastry package directions for oven temperature.

Made this for dinner last night - it was very, very easy and quite delicious. I used fresh basil, since that's what I had on hand. Just remember that frozen puff pastry takes 30-45 minutes to defrost and that the goat cheese and creme fraiche need to be at room temperature for easy blending. While the tart was cooling, I decided to make a jammy boiled egg to top each piece of tart. Looked beautiful and added a nice pop of protein.

what about carmelized onions or seared red peppers?

Spectacularly delicious! I followed the recipe, almost: I cut the asparagus into bite-sized pieces and tossed them in a little olive oil before adding them to the custard. And I used Nancy's Probiotic sour cream instead of creme fraiche. My skeptical husband had an embarrassingly large number of seconds, and thirds, and... Oh, and for those concerned about the goat cheese: read labels. 4 oz by weight = 1 cup by volume. But with the sour cream, 8 oz by weight = 1 cup by volume.

There is a really good brand in most grocery stores (and co-ops): look for DuFour's. They also make little puff pastry tartlette forms...

You need a soft creamy cheese that will blend easily with the créme fraiche & egg: try cream cheese, mascarpone or queso fresco (the latter preferred if you can get it). You'll lose the slight kick of goat cheese - which may be what you don't like about it - though you'll gain the increased fat content of the other cheeses. Because you are making a complex blend (including parmesan) that has a complex taste, there's not a strong "goat cheese" taste, so you may want to still consider the goat!

I have made this a few times... since getting Melissa's incredible cookbook with it on the cover (yes, get it!) However the first time I made it it was way too rich. A cup of goat cheese and a cup of creme fraiche is what the cookbook says (Yes it also says 1 cup is 4 ounces and another place 1 cup is 8 ounces.) The second time I halved both and it was much better, not a stomach rich bomb and more like the delightful tart I'm sure the chef imagined. Making it again tonight, with mushrooms

This was my pandemic treat to myself. The cheese mixture makes enough for TWO tarts and it freezes well so tuck away for next time. Good with zucchini/basil instead of asparagus/tarragon. Winter options: (1) sauteed chard or spinach (2) leeks and mushrooms. I think Dufour is the best puff pastry but Pepperidge Farm works fine (and also comes with two sheets). I usually skip the Parmesan (it is cheesy enough) but never skip the nutmeg and lemon zest. More red pepper flakes!

Two points: You state 1 cup goat cheese, then state 4 oz...........whhhaaa?? I made with full cup of soft organic goat cheese. Made two tarts with cheese mixture I had left over, one with torn prosciutto bits, one as recipe. The prosciutto was the runaway best seller!!! Served as appetizer, elegant showstopper, and quite fantastic!!!

I would also try ricotta which is quite mild.