Asparagus and Carrot Tartlets
These perfect-for-entertaining tartlets embrace the flavors and textures of spring with thinly sliced asparagus and carrots nestled into a bed of crème fraîche, goat cheese, tarragon, and lemon. This is a great appetizer that looks cute, clean, and fresh—and it will keep your guests satisfied until the main course. If prepping ahead, assemble the tartlets and then just pop them in the oven right before serving. This can be made a day in advance.
Prep Time: 15 minutes | Cook Time: 20 minutes
Serves: 8
Ingredients:
1-14 oz sheet of puff pastry (all butter preferred), thawed
6 oz of goat cheese, at room temp
1 large egg, at room temp, beaten
1 clove of garlic, minced
2 tbsp of chopped fresh tarragon
zest of 2 lemons
1/2 tsp kosher salt
pinch of nutmeg
8 oz of crème fraîche, at room temp
6-8 oz of asparagus, making short slices at a diagonal
1 large carrot, peeled and sliced into thin matchsticks
olive oil
2 tbsp of freshly grated parmesan
freshly cracked black pepper
optional: ramp oil to garnish (see compound butter trio recipe)
Method:
Heat oven to 425°F.
In a medium bowl, whisk together the goat cheese, egg, garlic, tarragon, lemon zest, salt, nutmeg, and crème fraîche together until smooth and incorporated. Set aside.
Transfer puff pastry sheet to a parchment-lined baking sheet. Slice into 8 rectangles, and separate them along the sheet (leave about 1/2-1 inch of space in between each one).
Take a sharp knife and lightly score a 1/4 inch border around the edges of the puff pastry. Poke holes inside the border of the puff pastry with a fork.
Spread the crème fraîche mixture evenly inside the scored border, about 1-2 tbsp per tartlet. Line the asparagus and carrot on top (I did a pattern of 2 asparagus, 1 carrot, and then 2 asparagus, but honestly you can do whatever you would like!).
Lightly drizzle the tops of the veggies with olive oil. Sprinkle on the grated parmesan over the tartlets.
Bake until the puff pastry is golden, about 20-25 minutes. Let it cool slightly, finish with freshly cracked black pepper and some more parmesan. Optionally, serve with ramp oil. Enjoy!
