Asparagus, Goat Cheese and Tarragon Tart

Dinner in French

This one is continuing the "cover recipes" trend I started recently, as the Asparagus, Goat Cheese and Tarragon Tart is the cover photo on Melissa Clark's Dinner in French!

It would make a great light spring lunch when combined with a salad, or you could make individual tartlets (like we did here: https://cookwithheather.com/Outlander-Kitchen-Goat-Cheese-and-Bacon-Tarts/) for an elegant hors d'oeuvre. We made our own puff pastry for that one (https://cookwithheather.com/Outlander-Kitchen-Blitz-Puff-Pastry/) but you can absolutely use store-bought puff pastry, like we did this time.

If, like us, you don't much like tarragon, you can substitute any soft green herb you prefer. Basil, chives, or even dill all sound good to me. I'll probably use whatever I have on hand in the garden next time. That said, the tarragon wasn't overpowering in this, so you could certainly give it a try as written.

If you have access to the NYT recipes website, you can see the full recipe here: https://cooking.nytimes.com/recipes/1020920-asparagus-goat-cheese-and-tarragon-tart but I was also able to find it here: https://chewingthefat.us.com/2024/04/melissa-clarks-asparagus-goat-cheese-and-tarragon-tart.html

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