Asparagus Goat Cheese Tart

It’s always an exciting day when the asparagus spears start gracing the shelves at the market. As if they come with fireworks and streamers, it’s an announcement of sorts that Spring is here and Summer is just around the corner. It’s the start of a beautiful, colorful, and delicious growing season and we are delighted to showcase the local asparagus from Innisfail Growers. It is our hope that when you read through our market blog, you find something that catches your eye and calls to your stomach. And it’s easy enough to whip together after a long day at work. This Asparagus Goat Cheese Tart, we are proud to say, is simple and sophisticated; your dinner guests will never expect you threw it together in a few simple steps.


Market-Sourced Ingredients

Serves 6-8

1 bunch of beautiful Edgar Farms Asparagus from Innisfail Growers Co-Op

1 package of Puff Pastry and 1 200g tub of Chèvre Fresh Goat Cheese from Blush Lane Organics

100g Bison Bresaola from Olson’s High Country Bison

1 Lemon from Souto Farms

Fresh Herb selection from Terra Farms (we’re partial to parsley, basil, and chives but choose the herb you love)

Salt & Pepper

Olive Oil

Puff Pastry Collage

Preheat the oven to 425 degrees F. Set out the puff pastry and place it on a baking sheet lined with parchment paper. We chose to sprinkle fresh herbs all over the pastry, fold it over, and roll it thin with a rolling pin. Prick it all over with a fork and bake it for 10 minutes (called ‘proofing’), or until lightly golden brown.


While the puff pastry is proofing, mix in the fresh herbs and zest of one lemon into the goat cheese. Remove puff pastry from the oven after 10 minutes, place twoonie-sized chunks of herbed goat cheese on the puff pastry and place back in the oven for 20 minutes.


Wrap one piece of bison bresaola around each asparagus spear. Drizzle a little olive oil over prepped asparagus and season with freshly ground pepper and sea salt. Grill asparagus for two minutes and then flip, continue grilling for two minutes on second side.

Place bresaola-wrapped asparagus spears on top of the goat cheese puff pastry. Squeeze the juice of half a lemon on the top, and serve in strips. This is really quite perfect on its own but would pair nicely with a simple green salad or a selection of fresh tomatoes. And a glass of wine, of course.

Edgar Farms is only 5 minutes west of the QE2, so it’s not much more than a hop, skip, and a jump to pay them a visit for their Annual Asparagus Festival next weekend (June 1st and 2nd)!

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