I love celebrating the seasons. One of my favorite parts of spring is the seasonal produce. As soon as blood oranges and fresh asparagus arrive to the market, I’m giddy. (I can’t wait until fig season is here too!) In honor of the season, we came up with this delightful tart. It’s decadent with layers of puff pastry, herbed cheese and peppered turkey bacon. Cut into smaller portions it’s perfect for feeding a crowd.
Keep reading for the full recipe after the jump!
Bacon, Asparagus, Goat Cheese Tart
- 1 large stalk of asparagus, trimmed
- Juice of one lemon
- 10 pieces peppered turkey bacon
- 1 package of phyllo dough, thawed
- 1 C mozzarella cheese
- 1 t italian seasoning
- 1/4 C olive oil
- 4 oz goat cheese
- salt and pepper, to taste
- sprigs of fresh mint
Preheat oven to 400 degrees F.
In a large skillet cook turkey bacon. Meanwhile trim asparagus. Dry with a paper towel. Place in bowl and toss with 1 T extra virgin olive oil, lemon, salt and pepper. Once bacon is cooked remove from skillet and chop into small strips.
In a small food processor combine goat cheese, 1 t extra virgin olive oil, and Italian seasoning. Pulse until all ingredients are thoroughly combined.
To prepare the phyllo dough, roll out and then place a damp cloth on top, retaining the moisture. Using olive oil and a pastry brush, place sheets of dough on a cookie sheet, brushing olive oil in between each layer. For this tart we used around 10 sheets of phyllo dough.
Using a spoon spread the goat cheese mixture. Place asparagus spears on top. Add chopped bacon and mozzarella cheese. Top with salt and pepper. Bake in oven for 10-15 minutes or until golden brown. Remove from oven and top with torn fresh mint. Enjoy!