Sorry to my gluten free friends but I had a bunch of phyllo dough in my freezer. Do you ever just want to clean out your freezer?
My Easy Asparagus Tart is just so easy to make. There are 5 main ingredients. This tart is a perfect example of how the recipe lets the ingredients shine. Now mind you, goat cheese is pretty strong. So is asparagus. The phyllo dough is just the vehicle to carry the goat cheese and the asparagus. The dish is made super creamy with the base being cream cheese. Are you loving how this recipe is shaping up.
Easy Asparagus Tart
As I have started to do in recent posts, I searched my blog for easy recipes. I was surprised to find that I have used the term easy a number of times. One of the first recipes I found was my EASY APPLE TART. A sweet tart versus the savory tart of this post. Another tart recipe that I made that is sweet is made of PEARS. And to show you that savory recipes can be just as easy and tasty, check out this EASY ASIAN BBQ CHICKEN.
I just checked to see where I found the recipe and I am not sure I can find it. The recipes I found like this one used PUFF PASTRY as its base in lieu of phyllo dough. The hardest part of the recipe is to remember to take out the cream cheese so it can soften. After putting oil on the phyllo dough, it is topped with the cream cheese. Next, a mixture of the the cream and goat cheese added. The asparagus is lined up and some dollops of goat cheese are added to finish it off.
The cast of characters.
Ingredients
The assembling of the asparagus tart.
Assembling the Asparagus Tart
Easy Asparagus Tart Plated.
Easy Asparagus Tart Plated
Easy Asparagus Tart
Some recipes are just good by using good ingredients. This easy asparagus tart and creaminess and saltiness from the goat cheese and crunch from the phyllo.
- 1/2 Lb Asparagus
- 8 Sheets Phyllo
- 1/8 Cup Olive Oil
- 8 Ounces Goat Cheese (divided)
- 8 Ounces Cream Cheese (softened)
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Begin by adding the asparagus to a 325 degree oven and cook for 5 10 minutes. Remove from oven.
Meanwhile, add the phyllo dough to a baking tray one sheet at a time. Brush with the olive oil. Continue this process until all the sheets have been used.
In a bowl, combine the softened cream cheese and 6 ounces of the goat cheese. Mix well and gently spread across the phyllo. Next, place the asparagus evenly across the phyllo cream cheese layer in a straight pattern. Finish by adding dollops of the remaining goat cheese.
Add to the oven and cook for 10 15 minutes.
Serve and enjoy!
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