Asparagus & Goat Cheese Tart

Today's recipe is inspired by these cute little goats we saw on our walk this past weekend!

These days we go on one walk a day to get out of the house. We are so lucky to have the woods right behind our place and we look forward to our hikes, not only because we need to get our legs moving, but also because of all the cute animals we get to see on the way!

This is such an easy recipe to make, it took only 10 minutes to prep and then 20 minutes to bake in the oven, so we didn't lose too much time out of our day making dinner.
 
 

Spring in Germany means "Spargelzeit" which translates directly to asparagus time! As it's in season, local farmers sell their white and green asparagus in little kiosks along the road or in the little towns. I always get so excited for asparagus, especially because it means warmer weather is on its way.

Once I saw the goats, I thought of combining the asparagus with delicious goat cheese on a tart!
This tart is perfect for spring and made even more scrumptious by a generous sprinkle of aged gouda on top and can be paired with a Hungarian tomato salad.




 

Ingredients:
 

• 1 roll of phyllo pastry
• 1 handful of asparagus
• 1/2 cup mascarpone cheese
• 1/2 cup spreadable goat cheese
• 2 tbsp chives
• 1 cup Gouda cheese
• 1 clove of garlic or garlic powder
• salt
• pepper
• olive oil

Instructions:
 

1. Preheat over to 200°C or 375 °F. Take the phyllo roll out of the fridge and let it sit for 10 minutes (this way it will be easier to unroll onto the baking sheet).
2. In a small bowl combine goat cheese and mascarpone cheese with a pinch of salt and pepper.
3. Dice up a small clove of garlic and cut a handful of chives and combine with goat and mascarpone cheese mixture. Mix well.
4. Cut and wash the asparagus, trimming the sides and cutting off the ends in order to fit it onto the tart.
5. In a bowl, combine asparagus with olive oil, salt and pepper.
6. Unroll the phyllo pastry onto the baking sheet, fold in the edges and score with a fork. 
7. Spread the goat and the mascarpone cheese mixture onto the phyllo pastry and lay the asparagus on top.
8. Grate enough gouda to fill 1 cup and sprinkle on top. If you need more than a cup, by all means use more.
9. Place in the oven for 20 minutes, until edges are golden and the cheese is nice and bubbly. Eat and enjoy!