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Photo for - Puff Pastry Goat Cheese and Asparagus Tart

Puff Pastry Goat Cheese and Asparagus Tart

A delightful bite of buttery, flaky pastry and creamy goat cheese makes the effort worthwhile in this classic savoury tart recipe.

  • Yields: 48 servings
  • Preparation: 5 hours and 45 minutes

Ingredients

Puff Pastry

  • 2 lb (1Kg) STIRLING - Churn 84 butter, unsalted sheet
  • 1/3 cup (75mL) STIRLING - Churn 84 butter unsalted, cold and cut into chunks
  • 6 cups (1.5L) all purpose flour
  • 1 1/2 cups (375mL) cake-and-pastry flour, non-self-rising
  • 2 tsp (10mL) salt
  • 2 1/4 cups (550mL) water, ice cold

Tart

  • 2 lb (1Kg) HEWITT'S - goat cheese log
  • 3 lb (1.5Kg) asparagus spears, trimmed
  • 2 tbsp (30mL) lemon zest
  • 2 tbsp (30mL) salt
  • 2 tsp (10mL) pepper

Instructions

Puff Pastry:
  1. In large bowl, whisk together flours and salt. Using fingers or pastry cutter, mix in chunks of butter until mixture resembles coarse meal.
  2. Form well in centre; add water. Using hands, gradually draw flour mixture into water, stirring gently. Knead until dough comes together, adding up to 1/4 cup (60 mL) more water if necessary; pat into ball. Turn out onto plastic wrap; roll out into rectangle. Wrap tightly and refrigerate for 1 hour.
  3. On lightly floured work surface, roll gently into 24- x 14-inch (60 x 35 cm) rectangle. Place butter sheet on one side of dough; fold flap of dough over butter to enclose. Press to seal, ensuring there are no air pockets.
  4. Use rolling pin, gently pound dough over entire surface, flattening to 1-inch (2.5 cm) thickness. Gently roll out into 20- x 36-inch (50 x 90 cm) rectangle. Starting at one short end, fold into centre; repeat with other short end. Fold over again like a book (double turn). You should have 4 layers of pastry. Pound dough again and roll gently, rotating frequently and dusting with flour as needed. Roll out dough in opposite direction of last fold again to 20- x 36-inch (50 x 90 cm) rectangle. Do another double turn. Pound out gently into rectangle. Wrap in plastic and refrigerate for 1 hour.
  5. Repeat Step 4, rolling out dough in opposite direction of last fold, to make 2 more double turns. Refrigerate for at least 1 hour or overnight.
Tart:
  1. Preheat oven to 400°F (200°C). Roll out pastry. Cut dough into 2 equal portions and roll out to fit two full-size sheet pans. Lay pastry on parchment paper–lined baking sheets. Leaving 1-inch (2.5 cm) border, prick surface of pastry all over with fork. Bake for about 15 minutes or until golden.
  2. Meanwhile, blanch asparagus spears in boiling water for 1 minute; transfer to bowl of ice water to cool. Dry with paper towel and set aside.
  3. Crumble goat cheese over warm tart shells and lay asparagus in uniform pattern over top. Sprinkle with lemon zest, salt and pepper.
  4. Return tart to oven and bake for 30 to 35 minutes or until pastry is golden brown. Let cool for 10 minutes. Cut into squares.
  • Individual tarts can be made by cutting the pastry into squares before baking.
  • Pastry dough will keep in refrigerator for up to 5 days.
Photo of - Puff Pastry Goat Cheese and Asparagus Tart

Ingredients

Puff Pastry

  • 2 lb (1Kg) STIRLING - Churn 84 butter, unsalted sheet
  • 1/3 cup (75mL) STIRLING - Churn 84 butter unsalted, cold and cut into chunks
  • 6 cups (1.5L) all purpose flour
  • 1 1/2 cups (375mL) cake-and-pastry flour, non-self-rising
  • 2 tsp (10mL) salt
  • 2 1/4 cups (550mL) water, ice cold

Tart

  • 2 lb (1Kg) HEWITT'S - goat cheese log
  • 3 lb (1.5Kg) asparagus spears, trimmed
  • 2 tbsp (30mL) lemon zest
  • 2 tbsp (30mL) salt
  • 2 tsp (10mL) pepper

Products Used

STIRLING - Churn 84 Photo of - STIRLING - Churn 84