Asparagus and Goat Cheese Tart
Ingredients
CRUST
- 6 sheets frozen phyllo dough, thawed
- 4 tbsp unsalted butter, melted
FILLING
- 8 ounces fresh asparagus spears, trimmed
- 4 ounces goat cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F.
- Brush a baking sheet with 1 tablespoon of melted butter. Lay one phyllo sheet on the baking sheet. Brush the phyllo sheet lightly with melted butter. Repeat layering and buttering with remaining 5 phyllo sheets.
- Toss asparagus spears with olive oil, salt, and pepper. Arrange asparagus in a single layer over the phyllo crust.
- Sprinkle crumbled goat cheese evenly over the asparagus.
- Top with grated Parmesan and lemon zest.
- Bake at 400°F for 18-20 minutes until crust is golden brown and asparagus is tender-crisp.
- Remove from oven and let cool for 5 minutes before slicing.
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