Asparagus Bacon and Goat Cheese Tart

Bacon cheese tartToday our friend Camille Styles is here to share a delicious recipe from her new book, Camille Styles Entertaining. It’s a beautiful book with amazing photography. We’ve been enjoying it around our office this past week! 

Camille Styles entertaining bookAlthough I love to cook, I can definitely be a bit lazy… and making homemade pie crust from scratch just doesn’t sound like the way I’d like to spend a beautiful spring day. My love of quiche and eggy tarts inspired me to develop this version using store-bought puff pastry, which practically bakes itself and tastes every bit as good as its homemade pastry counterpart.

Camille StylesTry to use all-butter puff pastry if possible; there’s a world of difference in the flavor compared with the versions made with hydrogenated oils. I filled mine with crispy bacon, seasonal asparagus, and a creamy egg mixture that’s totally decadent yet somehow feels light and seasonal at the same time.

Asparagus, Bacon and Goat Cheese Tart, serves 6.

1 sheet all-butter puff pastry from a 14-ounce package (I like the Dufour brand)
4 large eggs
6 tablespoons half-and-half
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
4 scallions (white and green parts), sliced on the diagonal
3 tablespoons cream cheese, at room temperature
8 slices bacon, cooked and crumbled
1 4-ounce package crumbled goat cheese
20 thin asparagus spears, trimmed
Maldon sea salt for finishing (optional)

Unfold a pastry sheet on a parchment-lined baking sheet. Use a rolling pin to roll the dough into an 11″ x 13″ rectangle, flattening slightly. With a small paring knife, score a ¼” border along the inside of the rectangle. Prick all over with a fork and then refrigerate for 30 minutes. Preheat the oven to 400˚F. Cover the dough with a sheet of parchment paper and then add enough pie weights or dried beans to fill the crust. Bake until light golden brown, about 12 minutes. Use a fork to pierce any bubbles that may have formed and then let the pastry cool slightly on the baking sheet.

In a large bowl, whisk the eggs, half-and-half, thyme, salt and pepper, and half the scallions. Whisk in the cream cheese until smooth. Pour the egg mixture inside the border of the pastry. Top with the bacon, goat cheese, and asparagus.

Bake until the pastry is puffed and golden and the topping is set, 15 to 20 minutes. Cool for 5 minutes and then sprinkle with the remaining scallions and Maldon sea salt, if using. Cut into squares and serve. 

Bacon cheese tartBlind baking (or prebaking) is a crucial step in this recipe, as it keeps the center of the dough from puffing up too much or becoming soggy. I like to keep a bag of dried beans in my pantry that I use over and over just for blind baking pie crusts; after I’m done with them, I put them back in their labeled plastic bag and reserve them for the next time I need them!

CSBook_SpringBrunch_-799Thanks so much for sharing this recipe with us, Camille! Congratulations on your new book. xx. Elsie + Emma 

Credits // Author: Camille Styles. Photos by: Buff Strickland.

  • I love trying asparagus in new dishes, and this looks amazing! I have some sitting in my fridge I know just what to use it for now.. just wish I was in a place where I could still eat outside! too cold in Boston!

    SundayswithStephanie.blogspot.com

  • Hey, I’m not sure if anyone has addressed this, but when I click on the link for your recipes, I don’t see any of the “food icons”. And also, not all of the recipes show up on the page, as I know they’re supposed to do. I just wanted to let someone know! Thanks for all you do!

  • We’re heading into a warm summer here in Australia and this tart will be perfect for hot summer night dinners. It looks glorious!

  • bacon, goat cheese and asparagus sound like such a nice combination with a puff pastry tart. I’ll have to check this book out next time I’m in the bookstore! 🙂

  • Half and half is a milk and cream mix, you can buy it at any grocery store in the milk/dairy section….i love it in my coffee!

  • What a lovely recipe! I find this kind of tarts a really nice option for Autumn picnics 🙂 I prepared something similar on Saturday for a lovely lunch al fresco!
    xx,
    E.
    www.theslowpace.com

  • It looks so good and the photo’s are perfect 🙂

    Love, Felicia
    www.feliciards.com

  • Looks yummy! What is half-and-half? With 6 tablespoons it doesn’t seem like something to skip…

  • This recipe looks simple yet delicious…right up my ally! Happy Sunday and thanks Camille 🙂

    www.lovecompassionatelee.com/

  • This looks amazing! My husband (who is an avid pizza eater) would love this!
    xoxo
    The Accidental Mama
    www.theaccidentalmama.com

  • FOOD. PORN. LOOKS SO GOOD, WANT IT. NOW.

    http://talisatalksbeauty.blogspot.co.uk/2014/11/winter-primark-haul-november-2014.html

  • If I can find asparagus at the market before Thanksgiving this is going to be an appetizer I’ll make!

  • This looks beautiful and delish, although I must admit sharing a more “seasonal”aka fall dish would’ve made more sense to me….easier to get fresh local ingredients when they are in season.

  • This post makes me hungry! It looks so yummie ♥︎ Definitely gonna try it!
    x Valerie
    ValerieRandomness.blogspot.com

  • Yum this looks so good! Puff pastry is my favorite secret ingredient. It is so easy to use, yet it looks so elegant in any dish. Fun post!

  • mmmm sounds and looks amazing! x
    eleanor’s adventures // UK Fashion & Beauty Blog

  • This looks so delicious! I may make this as an appetizer for Thanksgiving!

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