Appetizers
This asparagus goat cheese and tarragon tart recipe delivers restaurant-quality bites with a crisp herb-infused crust and melty, flavorful filling. The combination of tender asparagus, creamy goat cheese, and bright tarragon creates a sophisticated appetizer that's surprisingly simple to make.
I've perfected the balance between flaky crust and rich filling to ensure every bite is satisfying.
The secret to these tarts lies in the crust—a blend of butter, flour, and fresh tarragon that infuses the dough with aromatic flavor while maintaining a perfect golden-brown texture. The filling brings together goat cheese, asparagus, and tarragon in a creamy, herby mixture that bakes into a velvety center.
This recipe transforms simple ingredients into an elegant dish that's perfect for gatherings or a special dinner.
What makes these tarts stand out is their ability to deliver both visual appeal and bold flavor. The golden crust contrasts beautifully with the vibrant green asparagus spears peeking through the creamy filling, making them as impressive to look at as they are to eat.
Each bite offers a harmonious blend of earthy asparagus, tangy goat cheese, and the bright, anise-like notes of tarragon.
Whether you're serving them as an appetizer at a dinner party or preparing a special meal for two, these tarts are sure to impress. The recipe scales easily, so you can make a few for a light snack or a dozen for a crowd.
Let's get started on creating these herb-infused masterpieces!
Ingredients for asparagus goat cheese and tarragon tart
These twelve ingredients create restaurant-quality tarts with golden crust and creamy filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 cups | Sifted for flaky texture |
| Fresh Tarragon Leaves 🌿 | ¼ cup | Finely chopped, stems removed |
| Ice Cubes ❄️ | ½ cup | For chilled dough |
| Goat Cheese 🧀 | 8 oz | Soft, creamy variety |
| Asparagus Spears 🍃 | 1 lb | Thin, trimmed ends |
| Large Egg 🥚 | 1 whole | Room temperature |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Fresh Tarragon Leaves 🌿 | 0.15 cup | Chopped for filling |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Nutmeg 🌿 | ⅛ tsp | Freshly grated |
| All-Purpose Flour 🌾 | ¼ cup | For dusting tart pans |
The butter and tarragon in the crust make all the difference. European-style unsalted butter like Plugrá or Land O'Lakes works perfectly—don't use salted. Fresh tarragon is non-negotiable here; dried won't give that bright anise flavor. For the flour, King Arthur or Gold Medal brands are ideal. The asparagus should be tender but still firm—look for bright green spears with tight tips at Whole Foods or Trader Joe's. If using pre-trimmed asparagus, trim the ends to about 1 inch for even baking.
No fresh tarragon? Dried tarragon at one-third the amount works in a pinch, but the flavor won't be as vibrant. For the goat cheese, Chavroux or Crottin brands are excellent, but any soft goat cheese will do. The heavy cream can be swapped for half-and-half for a lighter texture. If you can't find thin asparagus spears, regular spears cut in half lengthwise will work. The nutmeg adds depth—if you're sensitive to strong flavors, reduce to one-eighth teaspoon. For the crust, pulse the butter and flour in a food processor for 30 seconds to create fine crumbs.
The dough should be chilled for at least 30 minutes before pressing into tart pans—this prevents shrinking. Wrap the dough in plastic and store in the fridge for up to 2 days. The filling components can be prepped ahead and stored separately for 1 day. Once assembled, these tarts keep in the fridge for 3 days or can be frozen for 2 months. Reheat in a 350°F oven for 10-15 minutes to restore that melty center. For serving, garnish with extra tarragon leaves and a sprinkle of flaky salt.
Why You'll Love This Recipe
- Here’s what sold me: the crust stays crispy for days, and the goat cheese only gets more mellow in the fridge. I’ll often make two, freeze one, and pull it out when I’m too tired to bake. (Yes, even on a Tuesday night.)
- Five-Ingredient Magic: I swear by this recipe when I’m staring at a fridge full of butter, flour, and a sad bag of asparagus. Honestly, the dough comes together faster than you can say “tarragon,” and the filling? Just goat cheese, a handful of leaves, and a pinch of salt.
- Crispy-Creamy Obsession: That flaky, golden crust paired with the tangy goat cheese and bright tarragon? It’s the kind of bite that makes you close your eyes. The asparagus adds a fresh crunch that cuts through the richness—like a little green hug in every forkful.
- Weeknight to Dinner Party: Between us, this tart is my go-to when I need something that feels fancy but doesn’t demand hours. Serve it warm with a simple salad for a weeknight dinner, or slice it into squares for a crowd—no one will guess it took less than an hour.
Step-by-step instructions for herb-infused tarts with goat cheese
This method delivers a flaky, tarragon-infused crust and velvety goat cheese filling—every layer matters.
Create the Tarragon-Infused Crust
In a food processor, pulse the 0.75 cup unsalted butter and 2 cups all-purpose flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Transfer to a bowl and stir in the 0.25 cup finely chopped fresh tarragon leaves and 0.5 tsp salt. The tarragon should be evenly distributed—this is what gives the crust its signature herbal aroma.
Add the 0.5 cup ice cubes and work quickly with a fork or your fingers to combine into a dough. The ice keeps the butter cold, which is essential for a flaky crust. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour. This resting time relaxes the gluten and prevents shrinking during baking.
Assemble and Blind-Bake the Tarts
Preheat your oven to 375°F. Lightly dust a 4-inch tart pan with the 0.25 cup all-purpose flour (for dusting). Roll out the chilled dough between two sheets of parchment paper to ⅛-inch thickness. Carefully transfer the dough to the prepared pan, pressing gently to adhere to the sides and bottom.
Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until the edges are light golden brown. The crust should be set but not colored—this prevents over-browning while ensuring structure. Let cool completely before filling.
Prepare the Asparagus and Goat Cheese Filling
Trim the tough ends from the 1 lb asparagus spears and cut into 1-inch pieces. Blanch in boiling water for 2 minutes, then shock in ice water to stop cooking. Drain well and pat dry with a towel. The asparagus should be vibrant green and crisp—this ensures it holds its texture in the filling.
In a bowl, gently mix the 8 oz goat cheese, 0.25 cup heavy cream, 0.15 cup chopped fresh tarragon leaves, 0.25 tsp black pepper, and 0.125 tsp nutmeg. Fold in the blanched asparagus pieces until evenly distributed. The filling should be smooth but still have visible asparagus flecks—this creates contrast in texture and color.
Fill and Bake to Perfection
Spread the goat cheese mixture evenly into the cooled tart shells, filling them to the top. Crack the 1 whole large egg into a small bowl, beat lightly with a fork, and drizzle over the filling. This creates a golden top and adds richness. Bake at 350°F for 20-25 minutes until the filling is just set and the tops are lightly golden.
Remove from the oven and let rest for 10 minutes before serving. The centers should be slightly jiggly—this indicates the goat cheese is still creamy inside. Serve warm with a simple arugula salad or crusty bread to complement the herby, tangy flavors.
Pro Tips For Making Asparagus Goat Cheese And Tarragon Tart
- Chill the Butter First: I learned this the hard way—trying to cut cold butter into flour without chilling it first just makes a mess. Pop that butter in the freezer for 10-15 minutes before starting, or even better, freeze it in chunks wrapped in plastic. It’ll mix into the dough smoother and save you from scrambling to fix a sticky disaster.
- Blanch Asparagus Before Roasting: Skip the raw, tough spears—blanch the asparagus for 2 minutes in boiling salted water first, then shock in ice water. This softens them just enough so they don’t turn to mush when baked later. (Yes, even if you’re impatient like me.) The texture stays crisp-tender, and the flavor concentrates—trust the process.
- Press the Dough Flat: Don’t roll the tart crust out like a pie—press it directly into the pan with your fingers. This ensures an even, sturdy base that won’t shrink or crack when baking. Use a glass to weigh it down if needed, but pressing by hand gives you better control. (Your future self will thank you.)
- Use Room-Temp Goat Cheese: Cold goat cheese spreads unevenly and can leave gaps in your tart. Let it sit at room temperature for 15-20 minutes before spreading—it’ll glide on smoothly and blend better with the tarragon. Pro move: Mix in a pinch of salt if your cheese is unsalted, or a splash of heavy cream to loosen it up.
Essential equipment for great asparagus goat cheese and tarragon tart
Crust Essentials
Start with a food processor—I use my KitchenAid FP14MX—to blend 0.75 cup cold butter and 2 cups flour into pea-sized crumbs. This texture is key for flaky layers. For the tarragon, I always use fresh leaves from my garden or Whole Foods Market—never dried.
The ice cubes (yes, really!) keep the butter cold during mixing, so grab a 1-cup ice tray from Target for quick cubes. 🧈
For rolling out, parchment paper is non-negotiable—I keep a roll of Kirkland Signature on hand. The dough needs to be ⅛-inch thick for even baking, so use a rolling pin (I prefer OXO Good Grips) with measurements marked.
Chill the dough for at least 1 hour in the fridge—this prevents shrinking when baking. A clear plastic wrap works best for sealing.
Baking Tools
A 4-inch tart pan with removable bottom is ideal—I use Wilton brand for professional results. For blind baking, pie weights or dried beans are essential. I keep a bag of Wilton pie weights in my pantry, but dried black beans work just as well.
Preheat your oven to 375°F—consistent temperature control is critical for a golden crust. A digital thermometer like Thermoworks Thermapen ensures accuracy. ⏰
For filling, a small mixing bowl (I use Pyrex glass) lets me gently fold the goat cheese and asparagus without overmixing. A fine-mesh strainer helps drain the blanched asparagus quickly—OXO Good Grips makes this easy.
The egg wash needs a small bowl and fork, so I use a mini ceramic bowl from Sur La Table for precision. A pastry brush (like Westcott) applies the egg wash evenly.
Precision Tools
For the asparagus, a sharp chef’s knife (I love Wüsthof) and cutting board (I use John Boos walnut) are essential. Trim ends cleanly for even cooking. A small saucepan (I use All-Clad) for blanching should have a tight-fitting lid to maintain boiling temperature.
For measuring, a scale (like OXO Good Grips) ensures accuracy with the goat cheese and butter. 💡
Finally, a cooling rack (I use OXO Good Grips) prevents soggy crusts by letting air circulate. For serving, I like small ceramic plates (from Pottery Barn) to highlight the golden crust and vibrant filling.
If you don’t have all these tools, start with the food processor, rolling pin, and tart pan—they’re the most critical for success.
Nutrition facts
Frequently asked questions
Can I make these tarts ahead of time?
The crust can be prepped and chilled for 2 days in the fridge, wrapped tightly. The filling components can be mixed and stored separately for 1 day. Once assembled, keep the tarts in the fridge for 3 days before baking. For best results, bake from cold—no need to thaw. Reheat baked tarts in a 350°F oven for 10-15 minutes to restore that creamy center.
What if I don't have fresh tarragon?
Use dried tarragon at one-third the amount (so ⅛ cup instead of ¼ cup), but the flavor won't be as vibrant. For a similar anise-like note, try 1 tsp fennel seeds (lightly toasted) or ½ tsp anise extract in the filling. The crust will still benefit from the dried herb, though!
How do I prevent soggy crusts?
Always cool the crust completely before adding filling to prevent moisture seepage. Blind-bake until edges are light golden (not brown) and let sit 15 minutes after baking. For extra insurance, brush the bottom of the cooled crust with 1 tsp egg white before adding filling. This creates a barrier!
Can I use store-bought puff pastry instead?
Yes! For a shortcut, use 1 sheet frozen puff pastry thawed according to package instructions. Brush the bottom with 1 tbsp melted butter and sprinkle with ½ tsp chopped tarragon before baking. The flavor won't be as integrated, but it saves time. Press into a 4-inch tart pan and blind-bake as directed.
What's the best way to serve these?
Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir. For contrast, serve with arugula salad dressed with lemon vinaigrette or crusty baguette slices. Garnish with extra tarragon leaves and a sprinkle of flaky sea salt right before serving. The acidity cuts through the richness beautifully!