This Crispy Asparagus Goat Cheese Tart is a simple and delicious dish, perfect for a light brunch or appetizer. The combination of fresh asparagus, creamy goat cheese, prosciutto, and peppery arugula transports you to the heart of Italy!
Preheat the oven to 450°F/ 225°C.
Cut the puff pastry sheet into 4 even-sized squares. Place them over parchment paper on a baking sheet.
Sprinkle the goat cheese over each square, and with the ham broken into pieces. Layer the asparagus spears over the pastry squares.
Bake until the pastry is golden brown and has risen. Serve warm from the oven with arugula over top. Drizzle with olive oil and seasoning.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Don't overcook asparagus — it should still have a slight bite and bright color when it comes off the heat. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
