Description
This Asparagus and Goat Cheese Breakfast Tart features a flaky crust filled with creamy goat cheese, crisp pancetta, and tender asparagus. Perfect for brunch or a light breakfast, it delivers a balance of rich, savory, and fresh flavors in every bite.
Ingredients
Scale
- Flour for dusting: prevents crust from sticking
- 1 refrigerated or frozen pie crust for a single-crust pie, thawed if frozen: buttery, flaky base
- 4 ounces diced pancetta: adds salty, crisp flavor
- 6 large eggs: bind ingredients and add richness
- 1/2 bunch (7 oz.) asparagus, trimmed and cut diagonally: provides fresh, green flavor
- 2 tablespoons chopped chives, divided: adds freshness and color
- 1/2 cup crème fraîche: adds creamy texture and tang
- 1/2 teaspoon kosher salt: enhances flavor
- 1/2 teaspoon freshly ground black pepper: adds depth
- 4 ounces crumbled goat cheese: provides tangy creaminess
Instructions
- Preheat oven to 400°F. Lightly dust a work surface with flour and roll out pie crust into a 10×13-inch rectangle or 11-inch round, depending on your tart pan.
- Transfer crust to an 8×11-inch or 9-inch tart pan with a removable rim. Press dough into corners and trim edges. Line with parchment paper and fill with pie weights or dried beans.
- Place tart pan on a rimmed baking sheet and bake until golden brown at edges, about 15 minutes. Remove parchment and pie weights, keeping crust in pan.
- Meanwhile, heat a frying pan over medium heat. Add pancetta and cook until crisp, about 8–15 minutes. Remove and drain on paper towels.
- In a large bowl, whisk eggs. Stir in asparagus, 1 tablespoon chives, crème fraîche, salt, and pepper. Fold in pancetta.
- Pour filling into warm crust and dot evenly with crumbled goat cheese.
- Bake until filling is just set in the center, about 13–20 minutes. Cool on a rack for 10 minutes before removing from pan.
- Sprinkle with remaining chives and cut into squares or wedges. Serve warm or at room temperature.
Notes
- Use fresh asparagus for the best texture and flavor.
- Don’t overbake — the filling should be just set in the center.
- Prep crust and pancetta a day ahead for faster assembly.
- Store leftovers in the refrigerator up to 3 days; reheat at 350°F for 10 minutes.
- For a gluten-free version, use a gluten-free crust or bake crustless as a frittata.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 2g
- Sodium: 522mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.2g
- Protein: 12g
- Cholesterol: 176mg
Keywords: Asparagus and Goat Cheese Breakfast Tart, brunch tart, savory tart, goat cheese recipe, asparagus breakfast, spring breakfast, pastry tart, vegetarian tart