Easy Upside Down Sheet-Pan Asparagus Tart Recipe
This easy upside down sheet-pan asparagus tart is a delightful springtime dish featuring tender asparagus arranged in a beautiful chevron pattern on a bed of soft goat cheese, all enveloped in a flaky puff pastry crust. Brightened with fresh thyme and lemon zest, this savory tart bakes to golden perfection and is perfect for brunch, lunch, or a light dinner, served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 9 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Asparagus and Topping
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1/2 teaspoon grated lemon zest (from 1 medium lemon), plus more for garnish
- 1/4 teaspoon kosher salt
- 1 pound (460 g) thin asparagus, ends trimmed and cut diagonally into 3-inch pieces (about 3 cups)
- 2 ounces (58 g) soft fresh goat cheese, crumbled (1/2 cup)
For the Pastry
- 1 (8.6-ounce; 245 g) sheet puff pastry from 1 (17.3-ounce) package, thawed if frozen
- All purpose flour, for dusting
- 1 large egg beaten with 1 tablespoon (15 ml) tap water (egg wash)
- Flaky sea salt, for garnish
- Cracked black pepper, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and position the oven rack in the lower third. Line a rimmed baking sheet with parchment paper. Trace an 8½- by 8½-inch square on the paper using a nontoxic permanent marker or pencil, then brush the olive oil evenly within the traced square. Sprinkle thyme, lemon zest, and kosher salt evenly over the oil.
- Arrange the Asparagus: Trim the asparagus ends and cut them diagonally into 3-inch pieces. Arrange the asparagus pieces in a chevron pattern within the traced square: the first row angled 45 degrees from lower left to upper right, the next row angled 45 degrees from upper left to lower right, continuing until the square is filled. Use any small leftover pieces to fill gaps. Sprinkle crumbled goat cheese evenly over the asparagus and set aside.
- Prepare and Place Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to a 9½-inch square. Carefully lay the pastry over the asparagus and goat cheese design so it overhangs by about ½ inch on all sides. Press the edges against the baking sheet to seal and gently press the pastry over the asparagus and cheese to adhere all components together. Lightly score the pastry with a paring knife in a diagonal pattern making about 8 cuts to allow steam to escape. Brush the pastry surface with the egg wash.
- Bake the Tart: Place the baking sheet in the oven’s lower third and bake for approximately 18 minutes, or until the pastry is fully puffed and deep golden brown.
- Invert and Garnish: Remove the baking sheet from the oven and let the tart cool on a wire rack for 5 minutes. Place a cutting board over the tart, carefully invert it onto the board, then remove and discard the parchment paper. Garnish the tart with flaky sea salt, cracked black pepper, and additional lemon zest and fresh thyme.
- Serve: Slice the tart into nine 3-inch squares and serve warm or at room temperature for a light and elegant dish.
Notes
- Save any small trimmed asparagus pieces to fill gaps when assembling the tart to ensure an even vegetable layer.
- Using fresh thyme and lemon zest enhances the freshness and aroma of the tart.
- Thaw puff pastry completely and handle it gently to maintain its flaky texture.
- Light scoring of the puff pastry helps prevent sogginess by allowing steam to escape during baking.
