Goat’s Cheese & Asparagus Tart Recipe– A Perfect Pairing for my Chardonnay

Crisp, buttery pastry, creamy goat’s cheese and tender asparagus – a simple yet elegant tart that positively sings when paired with a glass of Kershaw Clonal Selection Chardonnay.

There are few things more satisfying than a dish that looks impressive but requires remarkably little effort. This goat’s cheese and asparagus tart is precisely that: a wonderfully uncomplicated combination of fresh ingredients, rich textures and delicate flavours.

Asparagus brings a lovely freshness and gentle earthiness, whilst the tangy goat’s cheese provides a creamy richness that complements the buttery puff pastry. A scattering of fresh chives and a drizzle of olive oil bring everything together beautifully.

Whether served as a light lunch, a starter for a dinner party or simply an excuse to open a

good bottle of Chardonnay, this tart is well worth adding to your repertoire.

Serves: 2–4

Preparation and cooking time: Approximately 30 minutes

Ingredients

• 1 sheet of puff pastry

• 100 g soft goat’s cheese

• 8–10 asparagus spears, trimmed

• 1 tablespoon olive oil

• 1 small shallot, thinly sliced

• 1 tablespoon fresh chives, finely chopped

• Salt and freshly ground black pepper, to taste

Method

1. Preheat the oven. Set your oven to 200°C (400°F) and line a baking tray with baking parchment.

2. Prepare the pastry. Roll out the puff pastry onto the prepared baking tray. Lightly score a 1 cm border around the edges, taking care not to cut all the way through, and prick the centre with a fork.

3. Add the goat’s cheese. Spread the soft goat’s cheese evenly over the centre of the pastry, leaving the border uncovered.

4. Arrange the asparagus. Lay the trimmed asparagus spears and thinly sliced shallot over the cheese. Drizzle with olive oil and season with salt and freshly ground black pepper.

5. Bake until golden. Place the tart in the preheated oven for approximately 15–18 minutes, or until the pastry is puffed and golden and the asparagus is tender. Depending on the thickness of the pastry, a few extra minutes may be required.

6. Finish and serve. Remove from the oven, scatter over the freshly chopped chives and allow to cool slightly before slicing. Serve warm, ideally accompanied by a glass of Kershaw Clonal Selection Chardonnay.

The Wine Pairing: Kershaw Clonal Selection Chardonnay

As a winemaker, I find that some of the most rewarding food and wine pairings aren't necessarily the most elaborate. Often, it's about finding a balance between texture, freshness and flavour.

This tart is a particularly lovely match for my Kershaw Clonal Selection Chardonnay from Elgin.

The buttery, flaky pastry works beautifully with the wine's texture and subtle oak-derived complexity, whilst the creamy goat’s cheese finds a natural partner in the Chardonnay's mouthfeel.

Crucially, the wine's vibrant acidity cuts through the richness of the cheese and pastry, refreshing the palate with each sip.

Asparagus, of course, has a reputation for being something of a troublemaker when it comes to wine pairing. Its distinctive green, sometimes slightly bitter character can make certain wines taste rather awkward. However, when combined with the richness of goat’s cheese and pastry, those green notes become less dominant, allowing the freshness, citrus character and restrained savoury complexity of our cool-climate Chardonnay to shine.

The fresh chives and shallots add another subtle herbal dimension that makes the pairing all the more interesting.

My serving suggestion: Enjoy the tart warm rather than piping hot, and serve the Chardonnay lightly chilled, around 10–12°C, to allow its aromatics and texture to express themselves fully.

Sometimes the simplest pleasures are the most memorable. A warm tart, a good glass of Chardonnay and perhaps a little sunshine. Not a bad way to spend an afternoon.

Cheers,

Richard Kershaw MW

Winemaker & Proprietor, Kershaw Wines