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White asparagus tarte tatin with goat's cream cheese and honey on a porcelain plate, Parisian bistro light, white wine glass slightly misted over

White asparagus tarte tatin with goat's cream cheese and honey

Caramelized white asparagus on crispy puff pastry, topped with creamy goat's cream cheese and a hint of honey - this French-inspired tarte tatin is a sweet and savoury reinterpretation of asparagus cuisine. With a Chenin Blanc AOC Vouvray as the ideal wine accompaniment, this elegant dish becomes an unforgettable springtime treat for two.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Main course, Spring dish
Cuisine European, French
Servings 2 Servings
Calories 680 kcal

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

Nutritional values per portion

Calories: 680kcalCarbohydrates: 16gProtein: 52gFat: 44g
Keyword Asparagus goat's cheese honey, Asparagus puff pastry recipe, Asparagus spring recipe, Asparagus tarte tatin, Asparagus vegetarian elegant, Asparagus wine pairing, Chenin Blanc Vouvray Asparagus, Tarte Tatin savory
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