For those who enjoy eating locally in Adams County, Pa., the sight of fresh asparagus signifies the beginning of another delicious growing season ahead. It’s just about that time of the year in South Central Pennsylvania, and we cannot wait for homegrown asparagus, as well as all of the delicious produce to follow.
To celebrate asparagus and the start of a new growing season, we made this amazing asparagus tart with goat cheese, a recipe from YummyAddiction.com. This is one of the many delectable dishes that guests are served at Gettysburg’s Baladerry Inn. Many Gettysburg bed & breakfasts, and restaurants, take advantage of the abundance of produce available throughout the growing season and serve farm-to-table meals made with locally grown ingredients.
There are many places to purchases fresh, homegrown asparagus and other seasonal produce in Adams County. Stop by one of our countryside markets – Hollabaugh Bros., Inc. Fruit Farm and Market, the Historic Round Barn and Farm Market, Boyer Nurseries and Orchards and McDannell Fruit Farm & Market. Or, check out one of our farmer’s markets – the Adams County Farmers’ Market and the Gettysburg Farmers’ Market which open in late April and early May. In addition to springtime asparagus, visitors will find seasonal produce at these locations all year long.
Whether you are looking to eat fresh, local produce at a Gettysburg restaurant or you’re looking to take some home to cook on your own, let’s give the growing season a warm welcome. Enjoy this asparagus tart recipe.
Asparagus Tart with Goat Cheese
1 (10×15 inch) puff pastry sheet, thawed if frozen
½ cup soft goat cheese
15-20 asparagus spears, trimmed
½ cup grated Parmesan cheese
2 tablespoons dill, chopped
Freshly ground black pepper, to taste
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lightly dust with flour. Lay out puff pastry sheet and roll lightly with rolling pin. Fold each edge of the pastry over to form a border around the edges. Crimp the edges of the puff pastry with a fork and poke pastry sheet through in many spots so that the steam will come out when baking and to prevent it from puffing too much.
In a large pot of salted boiling water, cook asparagus 2 to 3 minutes or until tender-crisp. Rinse under cold water and spread on paper towel to dry. Cut the spears of asparagus so that they fit across the length of the puff pastry.
Carefully spread goat cheese evenly over the puff pastry and arrange the asparagus on top of the cheese, stacking to fit, if needed. Sprinkle with Parmesan and dill.
Bake for 15-18 minutes or until the crust is lightly golden. Garnish with freshly ground black pepper and a light drizzle of olive oil, if desired. Cut into squares and serve. Enjoy!