Celebrate National Vegetarian Week with this Goat Cheese and Asparagus Phyllo Tart from our friend Erica Adler.
- 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 4-5 ounces goat cheese, room temperature
- 2 ounces cream cheese, room temperature
- 1 tablespoon lemon zest from 1 lemon
- 10-15 cracks freshly ground black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- 2-4 tablespoons milk, as needed
- 4-5 tablespoons salted butter, melted
- 1 large bunch asparagus, woody ends trimmed
Optional: lemon wedges to garnish
Thaw phyllo dough following thawing instructions on the package. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Make the lemon goat cheese spread. Add goat cheese, cream cheese, lemon zest, cracked pepper, garlic powder, and sea salt to a large bowl. Use a hand mixer to mix until smooth and fully combined. The mixture should have a spreadable texture. If not, add milk 1 tablespoon at a time until desired consistency is achieved. Set aside.
Add a single sheet of phyllo dough to your parchment-lined baking sheet, then use a pastry brush to brush it with melted butter. Repeat layers until you’ve added all the 12 sheets of dough.
Using the back of a spoon or a rubber spatula, spread the goat cheese in a thin, even layer over the top sheet of phyllo dough. Leave about 1 1/2 inches of phyllo exposed around all the edges for folding later.
Lay the asparagus out on the cheese in a single layer, then fold the exposed edges of the phyllo dough up to create the borders of the tart. Pinch the corners to ensure a good seal, then brush the outer edges of the tart with additional melted butter.
Bake until the tart is golden brown and the asparagus is cooked through, 40-50 minutes. Let rest at least 10 minutes before slicing and serving.
Serving size: 1 piece, Amount per serving: Calories 510, Total Fat – 23.5g, Saturated Fat – 14g, Cholesterol – 61mg, Sodium – 718mg, Dietary Fiber – 2.2g, Total Carbohydrate – 63.8g, Total Sugars – 3g, Protein – 16.3g, Vitamin D – 7mcg, Calcium – 270mg, Iron – 4mg, Potassium – 43mg