Of all the meal times in the world, by far my absolute favorite is brunch. Maybe it's because of all the years I spent in D.C. honing my bottomless brunching skills, but you offer me a good noon reservation on a weekend? You bet your booty I'm there. These days, with a busy (and nosey) toddler, I don't get to enjoy brunch as much as I used to, so now I host them at home.

Admittedly if you google "asparagus tart" a lot of different recipes come up. I would know, I looked through a ton of them to make sure I wasn't plagiarizing anyones recipe (creative integrity is important!) and what makes this one different is the added hot honey drizzle. While it's not mandatory that you add it to yours, it really does take this dish from delicious to "holy shit" that's good.

What Makes This Recipe Good?

The very many levels of flavor. You get that a tangy bite from the sharp goat cheese, a vegetal snap from in-season asparagus, salt from the prosciutto and of course that sweet heat from the hot honey drizzle. One bite hits all your taste bud senses.

But, hands down, part of what makes this recipe so appealing is also how little effort it takes and how quickly it comes together. About 30 minutes from start to finish and you should be biting into this along with your friends.

Tools You'll Need

Hand mixer (or a stand mixer if you have one)
One large bowl
Baking sheet
Spatula
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Pro Tips To Help You Out

DON'T forget to let your puff pastry defrost for at least an hour before cooking.

DO spring for the highest quality goat cheese you can find. If your grocery store has a robust cheese selection, ask an employee to help you pick out a creamy goat cheese that is nice and tangy. Trust me on this one.

DO make sure to cook your puff pastry for about 5-7 minutes before topping it with goat cheese filling and asparagus spears. This way, you'll insure that the bottom of the pastry is nice and crunchy instead of goopy.

DO add your prosciutto to the tart when it's fresh out of the oven. The heat will warm the meat and melt some of the fat on the prosciutto. It's out of this world.

Thank you so much for supporting me and trusting me with the meals and drinks that you share with your loved ones. It means the world to me :)

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