Week 33 of Reddit’s 52 Weeks of Baking challenge is vegetables. I’ve been wanting to make some kind of savory tart so this was the perfect excuse. I looked at a ton of recipes for vegetable tarts using puff pastry and borrowed from the better looking ones. Most featured just goat cheese and tomatoes or just goat cheese and asparagus but I wanted to maximize my vegetables for this challenge so I used yellow onion, garlic, tomatoes, and asparagus.
1 sheet of puff pastry
4 oz log of goat cheese, room temperature
1 vine ripe tomato, thinly sliced
about 10 asparagus spears, woody ends removed
quarter of a yellow onion, thinly sliced
about 2 tsp minced garlic
1 tbsp balsamic vinegar
2 tsp olive oil
salt & freshly ground rpepper
1. About thirty minutes before you plan to start building your tart, take one sheet of puff pastry from the freezer and lay it on the counter to thaw. As it started to thaw I was able to unfold it without breaking it. I made the tart on parchment paper on a baking sheet and slid the whole thing in the oven when it was ready.
2. While you’re waiting for the puff pastry to thaw you can prepare the vegetables by washing and cutting them. Take the goat cheese out of the refrigerator to get it to room temperature.
3. When the puff pastry is malleable, use some flour and a rolling pin to roll it out a little larger and flatter. The better recipes I looked at said to score a border around the edge of the puff pastry so that it will become puffier while baking and make more of a crust edge. I did that and also stuck the inside of the border with a fork several times. It seemed to really help with making a crusty edge.
4. Spread the goat cheese to cover the inside of the scored border.
5. Dredge the thin tomato slices in a plate of balsamic vinegar then arrange them on the goat cheese part of the tart. Next place the onion slices and then arrange the asparagus spears. Drop small chunks of minced garlic throughout the tart.
6. Preheat the oven to 385 degrees. Drizzle olive oil then balsamic vinegar over the goat cheese portion of the tart leaving the crust untouched. Grind sea salt and pepper over the same area. Bake for 20-25 minutes or until the crust is fluffy and slightly browned and the vegetables look cooked.
How pretty is that tart?
Robbie cut it for us with the pizza cutter into quarters. We ate the tart with a big salad and were quite full. I, personally, can eat an unlimited amount of goat cheese, but this is probably better cut into more pieces for an appetizer for 4 or more people. I will definitely be making this and probably similar variations again. Robbie and I thought it was delicious and were impressed with its classy appearance as well. I don’t know why but it just looks so fancy to me!