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Crispy Asparagus Goat Cheese Tart with Honey Walnut Crust

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A savory tart featuring a crunchy, sweet honey walnut crust topped with roasted asparagus and creamy goat cheese filling. Perfect for a quick, fuss-free snack or elegant brunch.

Ingredients

Scale
  • 1 cup walnuts, finely chopped
  • 2 tablespoons honey
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice cold water
  • 1 bunch fresh asparagus (about 12–15 spears), trimmed and cut into 2-inch pieces
  • 8 ounces goat cheese, softened
  • 2 large eggs, room temperature
  • ½ cup heavy cream or half-and-half (or dairy-free coconut cream for vegan)
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Honey Walnut Crust: In a food processor, pulse the walnuts with honey until finely chopped and sticky but still slightly chunky. Add the flour and salt, pulsing a few times to combine.
  2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized bits.
  3. Slowly add ice water, one tablespoon at a time, pulsing after each addition until the dough just starts to come together (about 3-4 tablespoons). Don’t overwork; it should be crumbly but hold when pressed.
  4. Turn the dough onto a lightly floured surface and gently knead it into a ball. Flatten into a disk, wrap in plastic, and chill in the fridge for at least 30 minutes.
  5. Roast the Asparagus: Preheat the oven to 400°F (200°C). Toss the asparagus pieces with olive oil, salt, and pepper on a baking sheet. Roast for about 10 minutes until tender-crisp and slightly caramelized. Set aside to cool.
  6. Make the Filling: In a bowl, whisk together the softened goat cheese, eggs, cream, lemon zest, salt, and pepper until smooth and creamy.
  7. Assemble the Tart: Roll out the chilled dough on a floured surface to fit your tart pan (about 12 inches in diameter). Press the dough evenly into the pan, trimming any excess edges.
  8. Pour the goat cheese mixture into the crust, spreading evenly. Arrange the roasted asparagus attractively on top, pressing slightly into the filling.
  9. Bake: Place the tart in the oven at 375°F (190°C) for 30-35 minutes until the filling is set and the crust is golden and crisp. The filling should jiggle slightly but not be liquid.
  10. Let the tart cool for at least 15 minutes before removing from the pan.

Notes

Chill the dough well to prevent shrinking and ensure a flaky crust. Roast asparagus first to avoid soggy tart. Use room temperature eggs and goat cheese for smooth filling. Cover crust edges with foil if browning too quickly. Reheat leftovers in oven to maintain crust crispness.

Nutrition

Keywords: asparagus tart, goat cheese tart, honey walnut crust, savory tart, spring vegetables, easy tart recipe, vegetarian tart

Find it online: https://elvafood.com/crispy-asparagus-goat-cheese-tart-recipe-easy-homemade-honey-walnut-crust/