The Kitchen McCabe

Eat Beautifully.

  • Home
  • About
    • Contact
  • RECIPES
  • PRESETS
  • Work with Me
    • Press

Asparagus Tart with Balsamic Mushrooms and Goats Cheese

March 21, 2014 by Kayley 6 Comments

Asparagus Balsamic Mushroom goats cheese tart 1

I love watching the price of asparagus drop as spring grows near. The bundles that you find in your local grocery store start containing thin, tender stalks of asparagus, rather than the thick, woody variety that seems prevalent in the winter months.

Asparagus Balsamic Mushroom goats cheese tart 3

 A tart is the perfect way to showcase a beautiful bunch of asparagus. Each bright green stalk is on display in all it’s glory. Hmph. It appears that asparagus makes me wax poetic. This all seems to be coming out a bit sappy. But I think this vegetable deserves it.

Asparagus Balsamic Mushroom goats cheese tart 4

This pretty tart starts with a crisp, flaky, golden puff pastry crust. It’s filled with rows of asparagus, mushrooms glazed with balsamic, fluffy egg and goat cheese to bind it all together, and then studded with crumbles of more goats cheese.

Because the puff pastry is pre-made, this dish comes together rather quickly for an easy, gourmet, vegetarian meal. It would make a great appetizer as well, cut into smaller pieces.

Asparagus Balsamic Mushroom goats cheese tart 5

Asparagus Tart with Balsamic Mushrooms and Goats Cheese
 
Print
Serves: Makes 1 tart
Ingredients
  • 1 sheet frozen Puff Pastry, thawed and unfolded
  • ½ bunch Asparagus, woody ends trimmed(about 15-20 spears)
  • 1 T. Olive Oil
  • 8 oz. small Mushrooms, quartered
  • ½ t. Thyme
  • ¼ t. Pepper, coarse ground
  • ½ t. Coarse Salt
  • 1 t. Brown Sugar, packed
  • ¼ C. Balsamic Vinegar
  • 2½ oz. Goats Cheese, softened
  • 2 Eggs
  • ½ t. Salt
  • 1 oz. Goats Cheese, crumbled
  • 1 T. Milk
  • 1 Egg Yolk
Instructions
  1. Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Lay the sheet of thawed puff pastry out on a floured surface. Roll the pastry out into a rectangle that is just a little smaller than your baking sheet.
  3. Place the puff pastry rectangle on the parchment lined baking sheet.
  4. Fold about ½" of the edge(all the way around the rectangle) over and press into the dough to seal to make a small crust. Poke the pastry with the tines of a fork several times(avoid poking the crust).
  5. Heat the olive oil in a saute pan. Add the mushrooms and saute on medium/high heat for about 5 minutes. They should be turning slightly golden brown. Add the pepper, coarse salt, and thyme to the mushrooms and saute for 1 minute more. Add the brown sugar and balsamic vinegar. The mixture will bubble and froth. Let cook for about 30 seconds and remove from the heat immediately. The vinegar should have reduced until it just coats the mushrooms. Set aside.
  6. In a small bowl, mix together the 2 eggs, 1.2 t. salt, and 2½ oz. of softened goats cheese together until smooth. It doesn't have to be perfectly lump-free.
  7. Pour the egg mixture onto the puff pastry crust. Spread all the way to the edges.
  8. Place the asparagus spears in an even row across the top of the egg mixture.
  9. Spoon the mushrooms over the asparagus, evenly distributing. Pour any remaining vinegar over the tart as well.
  10. Sprinkle the goat cheese crumbles evenly over the tart.
  11. In a small bowl, whisk together the egg yolk and milk with a fork.
  12. Using a pastry brush the crust of the puff pastry with the egg mixture.
  13. Bake the tart on the top rack of the pre-heated oven for about 15 minutes, or until crust is golden.
  14. Remove and slice with a knife or pizza cutter.
Nutrition Information
Serving size: Serves 4-6
3.2.2925

Asparagus Balsamic Mushroom goats cheese tart 2

You Might Also Like:

  • Pan-Seared Salmon with Warm Cherry Tomato Vinagrette & Lemon Pepper Papardelle
  • Salted Honey + Vanilla Bean Pear Tarte Tatin
    Salted Honey + Vanilla Bean Pear Tarte Tatin
  • Four Cheese Vertical Roll Lasagna + Butternut Squash, Sausage & Kale
    Four Cheese Vertical Roll Lasagna + Butternut Squash, Sausage & Kale

Filed Under: Appetizers, Entrees, Vegetarian Tagged With: entree, tart, vegetarian

« Strawberries & Cream Scones
Raw Vegan Chocolate Dipped Peanut Butter Cookies »

Comments

  1. Kate | Food Babbles says

    March 22, 2014 at 3:18 AM

    This is beautiful and filled with so many wonderful flavors! Perfect for spring. I have a huge love affair with goat cheese and anything balsamic. I’ll definitely be making this lovely tart soon.

    Reply
    • Kayley says

      March 22, 2014 at 3:29 AM

      Thank you Kate! Goat cheese is one of my favorites too =)

      Reply
  2. Bill says

    March 22, 2014 at 1:52 PM

    Awesome post, Kayley! This tart is mouthwatering and beautiful. Fantastic photos as well!

    Reply
    • Kayley says

      March 23, 2014 at 4:48 PM

      Thank you so much Bill!

      Reply
  3. Katie says

    March 31, 2014 at 3:39 AM

    Made this tonight for dinner. Loved it. I adore goat cheese and anything balsamic. Fantastic combination. Thanks!

    Reply
    • Kayley says

      March 31, 2014 at 2:47 PM

      You’re welcome, I’m so glad you liked it! =)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

Popular Recipes

  • Pumpkin Chocolate Chip Mini Cakes (gluten free)
  • Soft Sugar Cookies (paleo, grain-free, refined sugar-free)
  • White Chocolate Custard Tart + Pomegranate Gelee
  • Paleo Caramel Custard Cake + Toasted Merinuge
  • Pumpkin & Caramel Pie + Leaf Wreath Crust

SEARCH THE KITCHEN MCCABE

Recent Pins

Recent Instagrams

  • These Tahini Olive Oil Chocolate Chip Cookies are new on the blog tonight!
.
I know that the holiday shopping flurry has begun for most of you and I want to take a second to share a favorite shop of mine that specializes in stunning hand-carved spoons, scoops, etc. @poldersowm is a family-run, farm living, beauty creating group of siblings(and parents!) that craft the most beautiful things by hand.
I’ve been an admirer for years.
I think the things we choose to use in our daily lives are so important. Even the little things like spoons. Scooping out a mound of coffee beans and watching them fall off of a smooth, beechwood scoop into the grinder - it adds to the beauty of my day and is such a simple pleasure.
.
This holiday season, support the handmade, the craftsman, the artist. 
Bring quality and heirloom pieces into the lives of others. My friends over at @poldersowm were nice enough to give me a code to share with you -
.
Text the word "MCCABE" to 29071 to sign up for Polder's texts alerts and receive 25% off your order of #dreamware. If you're outside of the USA and Canada, text the word "MCCABE" to 1-720-605-1331 to receive 25% off #dreamware!
.
Happy holidays!
  • #ad // The holidays are upon us and that means my oven is working overtime pushing out sweet showpieces like this Chocolate Olive Oil Bundt Cake infused with @carapelliusa Il Centenario Extra Virgin Olive Oil that is made from trees over 100 years old!
.
Olive Oil cakes are no place to skimp on quality when it comes to the oil you use and @carapelliisa never disappoints. Their oils come with a rich artisan heritage and fill my cakes with robust flavor and tenderness.
Head to my stories to find a link to this lovely oil so that you can use it yourself!

#MyCarapelliCraft #CenturiesofMastery
  • An oldie but a goodie... you can find the recipe for this chocolate Nutella cake in the blog archives :)
.
#cake #chocolatecake #onmytable #foodphotography #foodphotographer
  • Still holding on to the colors of autumn...I don’t care how many feet of snow are outside my door 🍂
  • Still thinking about pie over here...how about a Christmas version this month? I’m thinking something wassail-y...
.
#pie #piecrust #applepie #deepdishapplepie #foodphotography #foodphotographer
  • I hope everyone had a wonderful Thanksgiving yesterday, or a wonderful Thursday. Either way.
.
I made a batch of these Caneles recently, but took them in a pumpkin direction. Might have to make them one more time before everything is all about cranberries and peppermint...who are we kidding. 
I’m already a month late 😬
.
#caneles #canele #caneledebordeaux #foodphotography #foodphotographer

Follow on Instagram

Privacy Policy

Copyright © 2019 · Designed by Snixy Kitchen · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress