Let’s revel in bubbles and green vegetables because spring is (finally) here in Portland! This asparagus tart gets its rich savoriness from the gin-caramelized shallots, while the lemon zest studded goat cheese layer provides bright tanginess. It’s a spring dream! Landmass Wine’s Heavy Glow sparkling rosé of Pinot Noir, Chardonnay, and Pinot Gris offers itself as a divine pairing. The wine’s flavors of ripe melon and clean citrus complement the vegetal asparagus, and its plentiful bubbles cut through the creamy cheese and buttery crust.
This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at firstname.lastname@example.org.
- 4 shallots, thinly sliced into rings
- ⅓ cup New Deal Gin No. 1
- Olive oil
- Kosher salt & freshly ground black pepper
- 4 oz goat cheese
- Zest from 1 lemon
- 1 garlic clove, finely grated
- ⅓ cup crème fraîche
- 1 sheet frozen puff pastry, thawed
- 10-12 stalk asparagus with tough ends trimmed off
- 2 TBSP finely grated parmesan cheese
- Freshly chopped chives
Preheat the oven to 425 degrees.
Add a glug of olive oil to a skillet set over medium heat. Add the shallots and saute until softened and starting to brown, about 10-15 minutes. Add the gin, season with salt and pepper, and allow to cook until all of the liquid has evaporated and shallots are light brown in color, about 5 minutes. Set aside to cool.
Use a fork to combine the goat cheese, lemon zest, and garlic in a medium bowl. Stir in the crème fraîche and season with salt and pepper. Set aside.
Toss the asparagus with a little olive oil, salt, and pepper. Set aside.
On a lightly floured surface, roll the puff pastry dough into a roughly 12×10” rectangle. The dough should be thin but sturdy enough to be picked up and keep its shape. Transfer the dough to a sheet tray lined with parchment paper. Prick the dough all over with a fork leaving a 1” border around all sides.
Within the border, spread the goat cheese mixture evenly onto the dough. Scatter the shallots over the goat cheese mixture, and lay the asparagus spears on top of the shallots (leaving a little room between each one). Drizzle the tart with olive oil and top with grated parmesan.
Bake the tart until the edges are golden brown and the asparagus is fully cooked, about 20 minutes. Top with chopped chives. Allow to cool slightly before serving.