April 5th, 2012

Roasted Asparagus and Goat Cheese Tarts

When I was young,  asparagus grew wild along the ditch banks.  Every spring those tender little greens would pop up all over.  I remember taking a bucket and a pocket knife to collect enough for dinner.  {Wouldn’t it be nice if we all had a such a source now!}   Thankfully we can now enjoy asparagus year-round, and buy it at the grocery store any time we want; but for me it’s still a reminder of spring; I guess that is why it always seems so appropriate for Easter.

When I saw these tarts I knew they would be perfect for Easter dinner and also summer meals on the grill.   I love that they are so quick and simple to make.  You can serve them as a side dish or make them into a delicious appetizer.


Roasted Asparagus and Goat Cheese Tarts


4 sheets phyllo pastry
11 ounces goat’s milk cheese
1-2 bunches asparagus tips, trimmed
olive oil
salt and fresh ground black pepper


Preheat oven to 400 degrees.

Brush the sheets of phyllo pastry with olive oil and fold each into a rectangle.  Place on a baking sheet.  Crumble the goat cheese on top, leaving a border of pastry.  Add the asparagus.  Drizzle with olive oil  and season with salt and pepper.  Bake for 12-15 minutes, until the pastry is golden-crisp and the asparagus just tender.

Cut each rectangle in half for a side dish or cut into small strips for appetizers.

*Ricotta works well as a substitute for goat’s milk cheese.


Recipe slightly adapted  from Kitchen Daily


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One Response to “Roasted Asparagus and Goat Cheese Tarts”

  1. This recipe looks wonderful. Two of my favorite things. Asparagus and Goat Cheese. Yummy! Thanks for sharing 🙂


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