• Cooking Time: 20 to 25
  • Servings:
  • Preparation Time:



  • 5 slices bacon
  • 1 shallot, finely chopped
  • 1 bunch asparagus (about 1 lb.), tough ends trimmed, cut into 1-inch pieces
  • 1/2 lb. puff pastry, defrosted if frozen
  • 1/2 lb. soft goat cheese
  • Salt and freshly ground black pepper
  • 1 large egg yolk mixed with 1/2 tsp. water


  • Heat the oven to 450°F.
  • In a medium frying pan, cook the bacon over medium heat until crisp, about 8 min.
  • Transfer to paper towels.
  • Pour off all but 1 Tbs. of the bacon fat from the pan.
  • Add the shallot to the pan and sauté for about 1 min.
  • Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 min. Remove the pan from the heat.
  • Crumble the bacon into tiny pieces and mix it with the asparagus and shallot.
  • On a lightly floured piece of kitchen parchment, roll out the pastry to a 10x16-inch rectangle. Transfer the pastry and the parchment to a baking sheet.
  • Using your fingers, pat the goat cheese onto the pastry, spreading it as evenly as you can and leaving a 1-inch border around the edge.
  • Sprinkle the asparagus, bacon, and shallot mixture evenly over the goat cheese.
  • Season with salt and pepper.
  • Brush the edge of the tart with the egg wash.
  • Bake until the pastry is golden brown, 20 to 25 min.
  • Let cool slightly and serve warm.

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