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Honey-Drizzled Asparagus & Goat Cheese Tarts

Delicate, flaky puff pastry squares topped with creamy goat cheese, roasted asparagus spears, and a drizzle of sweet honey and fresh thyme.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 tarts
Course: Appetizer, Brunch, Easy, French, Savory
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pastry and Cheese Base
  • 1 sheet frozen puff pastry (9 oz) thawed
  • 4 oz goat cheese (chèvre) softened
  • 1 tbsp heavy cream or milk optional, for softening
  • 1 tsp fresh thyme leaves finely chopped
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly cracked, to taste
Asparagus and Drizzle
  • 1 bunch asparagus approx. 12-18 spears, woody ends trimmed
  • 1 tbsp olive oil
  • 1 pinch salt to taste
  • 1 pinch black pepper freshly cracked, to taste
  • 0.25 cup honey good quality
  • 1 sprig fresh thyme for garnish
  • 1 egg beaten, for wash - optional

Equipment

  • Baking sheet
  • Parchment paper
  • Knife or pizza cutter
  • Honey dipper

Method
 

  1. 1. Preheat and Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. 2. Prepare Pastry: Unroll the thawed puff pastry. Cut it into 6 even squares or rectangles using a knife or pizza cutter. Place them on the baking sheet.
  3. 3. Score Crust: Gently score a 1/2-inch border inside each pastry square with a knife (do not cut through), creating a guide for the crust to rise.
  4. 4. Mix Goat Cheese: In a small bowl, mix softened goat cheese with heavy cream (if using), 1 tsp chopped thyme, salt, and pepper until smooth.
  5. 5. Layer Cheese: Spread the goat cheese mixture inside the scored border of each pastry tart.
  6. 6. Prepare Asparagus: Trim the tough woody ends of the asparagus. Toss the trimmed spears with olive oil, salt, and pepper.
  7. 7. Arrange Asparagus: Lay 3-4 asparagus spears neatly in a single layer over the goat cheese on each tart. Trim the spears to fit inside the scored border.
  8. 8. Egg Wash (Optional): For a golden finish, lightly brush the pastry borders with the beaten egg.
  9. 9. Bake and Serve: Bake for 18-20 minutes, or until the pastry is puffed and golden-brown. Remove from oven.
  10. 10. Honey Drizzle: Immediately drizzle a generous tablespoon of honey over each warm tart, as shown in image_3.png, using a honey dipper.
  11. 11. Final Garnish: Sprinkle with extra fresh thyme sprigs and serve immediately while warm.

Notes

Ensure puff pastry is thawed but still cold for the best rise. Drizzle honey immediately while the tarts are hot for the best flavor infusion. Garnish with a sprig of thyme as shown in the picture.