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A bed of Roses Bed and Breakfast

Enjoy A Taste of Spring with our Farm Fresh Asparagus Tart

Elegant asparagus tart with a slice taken out of it and green asparagus tips arranged on topRecipes from the Kitchen of A Bed of Roses Bed & Breakfast, Asparagus Goat Cheese Tart with Tarragon

Asheville’s local tailgate Markets open soon! There is nothing that tastes more like Spring to me than fresh green local asparagus from our North Asheville Tailgate on the UNC Asheville campus, just a 10-15 minute walk from here. This light and delicious tart is the perfect way to show off those pretty green shoots and enjoy the fresh tastes of local produce and cheeses. Perfect for an elegant Easter Brunch! You can pair the tart with a fruit salad for breakfast or a leafy green salad for a light lunch. Be sure to check our recipes for other delicious ways to enjoy asparagus this Spring! Having lots of friends over? Try our Savory Asparagus Strata for a crowd!




  • One frozen puff pastry sheet, thawed
  • 1/3 cup of scallions sliced thin
  • 1 tablespoon unsalted butter
  • 1/2 (6 oz) pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
  • 2 large eggs
  • 3-ounce log soft mild goat cheese.*
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 2 tsp finely chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled. 


  1. Roll out pastry on a lightly floured surface into a 14-inch square and fit into an 9-inch tart pan with a removable fluted rim.
  2. Roll a rolling pin over the top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
  3. Preheat oven to 425°F. with a baking sheet on lowest rack.
  4. In a small skillet, cook scallions in butter over moderate heat, stirring, until softened and cool.
  5. In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.
  6. In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse to combine.
  7. Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
  8. Bake tart in pan on the pre-heated baking sheet in oven 15 minutes.
  9. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack to cool.
  10. Remove rim of pan carefully and serve tart warm or at room temperature.

While you’re visiting Asheville go on The Cheese Trail and get to see where some of our local goat cheeses are made! We love the goat cheese from Spinning Spider Creamery, Three Graces Dairy, Looking Glass Creamery and Round Mountain.

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