Why this recipe works: To make a delicious yet simple tart with fresh spring asparagus, we take advantage of store-bought puff pastry. We bake the pastry with a weighted pan on top for the first 15 minutes, which creates the “shell” for our fillings. Tangy goat cheese, thinned out with some olive oil, is the glue that holds the asparagus in place, and by cutting the spears into thin pieces, we found that they needed no precooking. Scallions, garlic, olives, and lemon zest round out the flavors of the tart and create a bright contrast to the flaky, buttery crust.
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