Herbed Truffle Goat Cheese Tart | Recipeish | Gustus Vitae

Herbed Truffle Goat Cheese Tart | Recipeish | Gustus Vitae

This one's a lovely summertime dinner for small group. The puff pastry makes the whole thing a breeze to make, and it's just as good one hour out of the oven as it is in four - meaning if your guests are late, or everyone's engaged in conversation over a bottle of cold wine, no worries, it'll wait for you and be just as delicious. The toppings are infinitely flexible too: use what you like and what you have; artichokes, or sautéed onions, or olives, whatever you like. We tend to use mostly asparagus, but that's just us.

  • Yield: Serves 4 (though we'd recommend some sides to go with it).
  • Time: 1 hour 10, including 45 minutes unattended.
  • Storage Notes: Best if enjoyed that evening, within about 4 hours.
  • Difficulty: Easy.

Ingredients

  • 2 Sheets puff pastry
  • 1 Cup créme fraîche
  • 1 Cup crumbled goat cheese
  • 1 Whole tin Herbed Truffle Seasoning
  • 1/2 Cup Parmesan cheese
  • Around 1/2 Cup extra virgin olive oil
  • 5 Cloves of garlic
  • 1 Tbs lemon zest
  • Around 10-15 asparagus'
  • Around 5-8 cherry tomatoes
  • 1 egg
  • 1/3 of a red onion
  • 1 Tbs Crushed Red Pepper Flakes
Directions
  • Remove puff pastry from freezer to start the defrosting process, and preheat oven to 450F.
  • Slice onion into small slivers, and, with a bit of olive oil and a sprinkle of Herbed Truffle Seasoning on a sauté pan, begin caramelizing.
  • Using a grater, finely grate both lemons and garlic, and reserve.
  • Beat egg, and reserve.
  • Trim asparagus. If they're thin, great, if not, slice in half lengthwise.
  • In a large mixing bowl, combine egg, garlic, lemon zest, goat cheese, and 2 Tbs Herbed Truffle Seasoning.
  • Add in créme fraîche, and combine everything together.
  • Check on the puff pastry - if it's not thawed, wrap in a moist paper towel, and microwave on high for about 15 seconds.
  • Cover a large baking tray with wax paper.
  • Roll out both slices of puff pastry on the wax paper. You'll have a bit of excess - just trim it off.
  • Score, but don't cut through, a perimeter around 1/2" around the edges.
  • Using a large spoon, cover the 'inside' portion of the puff pasty with cheese mix, as evenly as you can.
  • Loosely, arrange what you like: asparagus, tomatoes, onions.
  • Brush crust with olive oil, and drizzle over middle. 
  • Sprinkle with a bit more Herbed Truffle Seasoning and a small handful of Parmesan, and pop in the oven for 25 minutes.
  • Remove, and allow to cool for a further 25 minutes.
  • When you're ready, transfer to a big cutting board, sprinkle with a bit of Crushed Red Pepper and a bit more Parmesan, as well as a final drizzle of olive oil, slice into squares, serve, and devour.

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