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An overhead view of asparagus tart in a deep pie dish surrounded by asparagus, herbs, and a kitchen towel.

Asparagus Goat Cheese Crinkle Tart

By Natalie Marble
This Asparagus Goat Cheese Tart with Phyllo Dough is one of those recipes I return to every spring, and for good reason. The crinkle-style phyllo technique gives you a stunning, ruffled look with zero fuss, while a simple herbed custard holds it all together. It's a dish that makes people ask how you did it, and the answer is always easier than they expect.2
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 322 kcal

Ingredients
  

  • ¼ cup mint (finely chopped)
  • ¼ cup parsley (finely chopped)
  • 2 tablespoons dill (finely chopped)
  • 4 eggs
  • ⅓ cup whole milk
  • ⅓ cup heavy cream
  • ¼ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 lb. pencil asparagus
  • 3 spring onions (finely chopped)
  • 1 cup frozen peas
  • 4 oz. goat cheese
  • 5 tablespoons butter (melted)
  • 1 package phyllo dough

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • Prep the herbs. Remove the leaves from the mint, parsley and dill. Finely chop them and then set them aside.
    ¼ cup mint, ¼ cup parsley, 2 tablespoons dill
  • Prepare the egg mixture. In a large bowl, add the eggs, milk, heavy cream, sour cream, Dijon, salt and pepper and whisk until everything is well combined. Add the chopped herbs, whisk, and set aside until ready to use.
    4 eggs, ⅓ cup whole milk, ⅓ cup heavy cream, ¼ cup sour cream, 1 tablespoon Dijon mustard, 1 ½ teaspoons kosher salt, ½ teaspoon black pepper
  • Prep the asparagus. Remove the woody ends of the asparagus by snapping one spear at its natural breaking point. Then, line up the rest of the spears and cut them using that one spear as a guide.
    1 lb. pencil asparagus
  • Prep the spring onions. First, remove the root end by slicing it off, and then remove any outer leaves that don’t look good. Next, thinly slice the spring onions and then finely chop them.
    3 spring onions
  • Prepare the pie dish. Brush the bottom and sides of your pie dish with melted butter (or if you haven’t melted the butter yet, grab a little with your fingers and rub the bottom and sides of the pie dish).
  • Assemble the tart. On your cutting board or countertop, place your asparagus, peas, spring onions, goat cheese, and melted butter around the edges, leaving enough room for a piece of phyllo dough in the middle.
    1 cup frozen peas, 4 oz. goat cheese, 5 tablespoons butter, 1 package phyllo dough
  • Place a piece of unrolled phyllo dough on your cutting board (short end closest to you) and brush it with butter, and then working from short end to short end, scatter pieces of asparagus, followed by a scattering of peas and spring onions, and finally dotted with goat cheese. Next, push both short ends toward each other like an accordion as close as you can, and transfer them to the outer ring of the pie dish. Repeat this process, working toward the center of the pie dish. *Please note: if your asparagus is not as thin as mine and you are having trouble bending it in a circle, then snap the spears into smaller pieces as you place them on the phyllo dough.
  • Next, re-whisk the egg mixture and slowly pour it all over the assembled tart.
  • Lastly, brush remaining sheets of phyllo with butter and loosely crumple them and place them on top of the tart until the tart is fully covered.
  • Bake. Bake for 40-45 minutes. The phyllo should be golden brown, the custard should be set, and it should smell of buttery goodness! Let rest for at least 15 minutes and then ENJOY!

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Notes

STORAGE: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
REHEATING: To reheat in the oven, place the tart on a sheet pan and cover loosely with foil. Warm in a 350-degree oven until heated through, then remove the foil for the last few minutes to re-crisp the phyllo on top. You can also reheat individual slices in the microwave in 30-second intervals, but know that the phyllo will not stay crispy this way.
FREEZING: This tart is best fresh. The custard and phyllo don't freeze and reheat as well as other dishes, so I'd recommend enjoying it within a few days of baking.

Nutrition

Calories: 322kcalCarbohydrates: 26gProtein: 11gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 124mgSodium: 780mgPotassium: 291mgFiber: 3gSugar: 4gVitamin A: 1530IUVitamin C: 14mgCalcium: 94mgIron: 4mg
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