I firmly believe that if one puts vegetables in something, it automatically becomes a healthy dish. This puppy has all my favorites…goat cheese, puff pastry, eggs, and bacon. Since I believe we all have a responsibility to help each other eat healthier*, I added asparagus. And unlike my broccoli hotdog experiment, this one tastes like pure bliss!

* I totally don’t believe that. I believe that people have a responsibility to make their friends eat carbs and drink copious amounts booze. Friends should help you enjoy life…not vegetables.

Asparagus and Pancetta Tart

What you’ll need

5 slices of pancetta
¼ cup onion, chopped
1 tsp of fresh thyme
1 bunch of asparagus, thick ends removed
1/2 lb. puff pastry
1 cup soft goat cheese
1 egg, lightly beaten


Preheat the oven to 450 degrees. Heat a large skillet over medium heat, add the pancetta and cook until lightly crisped, then set aside. Add the onion and thyme to the skillet and cook until just softened, about 2 minutes. Add asparagus and cook until slightly crisp and golden, 3 to 5 minutes. Remove from the heat and set aside.

Roll the pastry out onto a lightly floured surface into a large rectangle. Using your hands, spread the goat cheese evenly over the surface of the pastry, leaving a ½-inch border around the edges. Layer the asparagus mixture and pancetta  strips over the cheese. Brush the edges of the pastry with the egg. Bake until golden and puffed, 20 to 25 minutes. Let sit for 10 minutes before serving. 


Brooke Peterson