French finesse meets asparagus season – a sweet and savory tart with a difference
Finding the right wine to accompany a dish like this tarte tatin is one of the most rewarding tasks for any wine lover. White asparagus, caramelized in butter and a touch of honey, on crispy puff pastry with creamy goat’s cream cheese – this is not classic asparagus cuisine, but a French-inspired reinterpretation that combines sweetness, acidity and heartiness in one bite. If you want to combine wine and food and have the Loire in mind, you’ve come to the right place: a Chenin Blanc from Vouvray brings exactly the complexity that this unusual dish deserves – floral, mineral, with a fine honey note that closes the circle to the tart.
Ideal wine pairing: Chenin Blanc AOC Vouvray (Loire, France)
The tufa and silex soils of Vouvray give this Chenin Blanc a mineral depth that elevates it far beyond a simple white wine. On the palate, aromas of ripe quince, acacia blossom, a hint of beeswax and – with a little maturity – a delicate honey note unfold, creating an aromatic bridge with the caramelized asparagus and honey of the tart. The lively acidity of Vouvray is its most important characteristic: it balances the sweetness of the dish, prevents the honey notes from taking over and allows the fresh goat’s cheese to shine in all its spicy freshness. A dry or semi-dry Vouvray aged for two to three years is the ideal choice for this tart – it develops the aromatic complexity that elevates the dish to a new level.
Further wine recommendations for this dish
Grüner Veltliner Federspiel DAC (Wachau, Austria)
The primeval terraces of the Wachau form a Federspiel with crisp freshness, peppery spice and a mineral character that elegantly complements the fresh goat’s cheese. Its moderate body and lively acidity bring structure to the sweet and savory dish without overpowering the honey notes. The characteristic green bell pepper and citrus notes of Grüner Veltliner create a refreshing counterpoint to the caramelization of the asparagus. A young vintage is best here – fresh, precise and invigorating.
Riesling Spätlese feinherb (Mosel, Germany)
A fine tart Mosel Riesling with its elegant balance of sweetness and acidity is one of the most harmonious combinations ever for a tarte tatin with honey and goat’s cheese. The residual sweetness of the wine reflects the honey in the dish, while the lively Mosel slate acidity breaks up the caramelization of the asparagus and refreshes the palate. Aromas of apricot, lime and white peach bring fruit into play without competing with the goat’s cheese. Serve well chilled at around eight degrees.
Viognier IGP Pays d’Oc (Languedoc, France)
Southern French Viognier with its aromatic richness of apricot, peach and floral notes is a surprisingly harmonious accompaniment to this tart. Its mild acidity and full body flatter the fresh goat’s cheese, while the characteristic floral notes of Viognier and honey form an aromatic unity that enriches every bite. Anyone who has only ever known Viognier as an aperitif will think again with this combination.
Pinot Gris AOC Alsace (Alsace, France)
Alsatian Pinot Gris combines full body, fine residual sweetness and aromas of mirabelle plum, quince and a hint of smoke to create a wine that always impresses with sweet and savory dishes. In the asparagus tarte tatin, it picks up on the caramelized notes of the asparagus and reflects them in the glass – an elegant interplay that celebrates France on the plate and in the glass. The spiciness of the fresh goat’s cheese is cleverly framed without being drowned out.
Silvaner Spätlese dry (Franconia, Germany)
Franconian Silvaner, with its broad, slightly oily body and aromas of yellow plum, quince and earthy spice, is a down-to-earth and surprisingly appropriate choice for this Alsatian-inspired tart. Its moderate acidity gives the honey and caramelized asparagus room to develop, while the earthy minerality allows the goat cheese to shine in a warm, inviting light. A vintage with two to three years of maturation brings this combination to full fruition.
You can discover more seasonal recipes with the ideal wine accompaniment in the Asparagus & Wine category.
The recipe:
White asparagus tarte tatin with goat’s cream cheese and honey
Cooking utensils
- 1 Ovenproof pan (22-24 cm diameter) or tarte tatin dish
- 1 Asparagus peeling knife
- Baking paper
- 1 Rolling pin
- Oven gloves
- Preheated plates (round, at least 26 cm)
Ingredients
FOR THE TARGET:
- 500 g white asparagus fresh, medium-thick sticks
- 1 Roll of puff pastry rectangular, approx. 275 g, from the chiller cabinet
- 2 Tbsp butter
- 2 Tbsp honey liquid, mild – e.g. acacia or blossom honey
- 1 tsp sugar
- Salt white pepper
- Juice of ½ lemon
FOR THE COVERAGE:
- 120 g Goat’s cream cheese creamy, room temperature
- 1 Tbsp cream for smoothing
- Salt black pepper
- Zest of ½ lemon
TO DIRECT:
- 1 Tbsp honey for drizzling after baking
- Fresh thyme or rosemary
- Coarsely chopped walnuts optional
- Fleur de Sel
Preparation
PREPARATION:
- Preheat the oven to 200 °C top/bottom heat.
- Wash the asparagus, peel completely and cut off the woody ends.
- Shorten the sticks to the length of the pan – all the same length.
- Mix the goat’s cream cheese with the cream, salt, pepper and lemon zest until smooth, set aside.
- Allow the puff pastry to come to room temperature.
COOKING STEPS:
- Melt the butter in an ovenproof frying pan over a medium heat.
- Sprinkle in the sugar and allow to caramelize slightly (light golden, not dark).
- Stir in the honey and allow to foam briefly.
- Place the asparagus next to each other in the pan – close together, parallel.
- Season with salt, white pepper and lemon juice.
- Fry for 3-4 minutes over a medium heat, turning once.
- Remove the pan from the heat.
- Cut the puff pastry to the size of the pan.
- Lay the pastry over the asparagus, fold the edges in slightly.
- Bake in the preheated oven for 20-22 minutes until golden brown.
- Remove the pan from the oven and leave to rest for 3 minutes.
- Place the plate on the pan and turn it upside down.
DIRECTIONS:
- Leave the tart to cool briefly (approx. 2 minutes).
- Spread the goat’s cream cheese in dabs over the tart.
- Drizzle with a thin layer of honey.
- Place fresh sprigs of thyme on top.
- Optionally sprinkle with chopped walnuts.
- Finish with fleur de sel.
SUPPLEMENTS:
- Rocket salad: with lemon vinaigrette made from olive oil, lemon juice and Dijon mustard
- Crème fraîche: with fresh chives and sea salt
- Roasted walnuts: tossed briefly in a pan with honey and thyme
