Name: Toaster-Oven Asparagus and Goat Cheese Tart
Total time: 45 min
Ingredients: 6 ounces thin asparagus , trimmed and cut on bias ¼ inch thick (1 cup); 2 scallions , sliced thin; 3 tablespoons extra-virgin olive oil , divided; 2 tablespoons chopped pitted kalamata olives; 1 garlic cloves , minced; ¼ teaspoon grated lemon zest; ¼ teaspoon table salt; ¼ teaspoon pepper; 3 ounces goat cheese , softened, plus 1 ounce crumbled; 1 (9½ by 9-inch) sheet puff pastry , thawed

Toaster-Oven Asparagus and Goat Cheese Tart

By America's Test Kitchen

Published on January 19, 2022

Time

45 minutes

Yield

Serves 4

Toaster oven setting

Air-fry or convection

Toaster-Oven Asparagus and Goat Cheese Tart

Ingredients

6 ounces thin asparagus, trimmed and cut on bias ¼ inch thick (1 cup)2 scallions, sliced thin3 tablespoons extra-virgin olive oil, divided2 tablespoons chopped pitted kalamata olives 1 garlic cloves, minced¼ teaspoon grated lemon zest ¼ teaspoon table salt ¼ teaspoon pepper 3 ounces goat cheese, softened, plus 1 ounce crumbled 1 (9½ by 9-inch) sheet puff pastry, thawed

Before You Begin

To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Look for asparagus spears no thicker than ½ inch. The air-fry or convection setting helps to achieve a crisp crust on the tart; if your toaster does not have these functions, use the standard bake function. You will need a small rimmed baking sheet with a cooking surface measuring at least 11 by 8 inches for this recipe, but a larger one will work as well. We developed the recipe using a light sheet pan; if using a dark sheet, start checking for doneness 5 minutes earlier than advised in step 3.

Instructions

Adjust toaster oven rack to middle position, select air-fry or convection setting, and heat oven to 425 degrees. Line small rimmed baking sheet with parchment paper. Combine asparagus, scallions, 1 tablespoon oil, olives, garlic, lemon zest, salt, and pepper in bowl. In separate bowl, mix softened goat cheese and 1 tablespoon oil until smooth.

Unfold pastry onto lightly floured counter and roll out to 11½ by 9-rectangle. Lightly brush outer ½ inch of pastry with water to create border, then fold border toward center, pressing gently to seal. Transfer pastry to prepared sheet.

Spread goat cheese mixture in even layer over center of pastry, avoiding folded border. Scatter asparagus mixture over goat cheese, then top with crumbled goat cheese. Cook until pastry is puffed and bottom and sides are golden and asparagus is crisp-tender, 20 to 25 minutes.

Transfer tart to wire rack and let cool for 10 minutes. Drizzle with remaining 1 tablespoon oil. Cut into 4 equal pieces and serve.