Asparagus Puff Pastry Tart

Asparagus Puff Pastry Tart appetizers This savory cheesy asparagus tart combines the natural sweetness of asparagus with the richness of a puff pastry crust layered with herbed cream cheese. tarts for brunch Asparagus Puff Pastry Tart asparagus

What says spring more than asparagus? This easy to make no fuss (or very little fuss) Asparagus puff party tart is such an easy and delicious way to showcase this veggie in an elegant way. This savory cheesy asparagus tart combines the natural sweetness of asparagus with the richness of a puff pastry crust layered with herbed cream cheese. It is such a versatile and fun tart to make - for a quick dinner with a salad or soup, brunch, or as an appetizer or snack.

Asparagus Puff Pastry Tart

Asparagus Tart Ingredients

  • PUFF PASTRY: You can find store-bought puff pastry sheets in the freezer section of your grocery store! Mine came in pre-rolled sheets (one 450 gram package). Make sure it is thawed so it is easy to unroll or unfold. It takes approximately 30 mins generally for puff pastry dough to thaw or you can plan ahead and allow it to thaw out in the fridge from the night before. There is more info about puff pastry in the recipe notes below.
  • EGGS: You’ll also need an egg for the filling and one for the egg wash so that the edges get nice and golden.
  • DIJON MUSTARD: I love the flavor the mustard adds plus it sort of acts a barrier between the cheese and the pastry. Feel free to use any mustard you like - Dijon is my personal favorite but you can use a sweeter or spicier mustard in its place.
  • HERBED CREAM CHEESE: My favorite herbed soft cream cheese is Boursin cheese - if you prefer to make your own or use a different brand that is no problem. You could also use a herbed goat cheese too. I used a herb and garlic Boursin for this recipe.
  • PARMESAN CHEESE: I always recommend using freshly grated parmesan cheese if possible. If you prefer something a little stronger like pecorino or even some gruyere cheese feel free to use that instead. Make sure to great your Gruyère cheese or any cheese nice and fine.
  • ASPARAGUS: Fresh asparagus is best. I prefer to use medium size asparagus vs asparagus with super thick spears but if you can only get the thicker ones no problem, simply slice them in half lengthwise. Trim the tough end wash and dry before tossing with the olive oil. Of course if you wanted to add some extra vegetables you can just make sure to trim them to the same thickness as your asparagus. No need to blanch or pre cook the asparagus - it’s as if you are roasting it in this recipe.
  • OLIVE OIL: Just a little extra virgin olive oil to toss the asparagus with.
  • SALT & BLACK PEPPER: A pinch each for the filling and for the asparagus.
  • LEMON JUICE & ZEST: This adds a nice fresh flavor to the filling. I like to use the lemon juice in the filling plus half the zest - then garnish with the rest of the zest after the tart bakes up.
  • OPTIONAL ADD INS: What we love to add some slices of thinly cut prosciutto over the tart once it comes out of the oven for a little salty protein and we like to sprinkle over some chili flakes as well for a little heat - or drizzle over some honey or hot honey for a hint sweetness

Asparagus Puff Pastry Tart

How to Make This Easy Asparagus Puff Pastry Tart

  1. Prep Puff Pastry: Preheat your oven to 400°F. Place thawed puff pastry on large sheet of parchment over sheet pan / baking sheet, over lap edges of it by 1 inch on one side to make long rectangle (fitting the length of your sheet pan), brush egg wash all around tart edges creating a 1 inch border, fold over the edges to create a raised border for your fillings. Brush edges with egg wash. Chill while making filling.
  2. Make Filling: Combine herbed cream cheese, with egg, parmesan cheese, lemon juice and half the lemon zest and a pinch of salt and pepper.
  3. Prepare Asparagus: Toss asparagus with the olive oil and salt and pepper
  4. Assemble Tart: Spread mustard on the base of tart followed by cheese mixture then the asparagus spears.
  5. Bake, Top & Serve: Bake the tart until it’s golden and crisp, then sprinkle with remaining lemon zest and extra grated parmesan cheese. Cut into 6 or 9 squares with a sharp knife or pizza cutter and serve.

Asparagus Puff Pastry Tart

Asparagus Puff Pastry Tart

Should Asparagus Tart be Served Warm or cold?

This asparagus tart can be enjoyed warm or at room temp! That’s what’s great about serving it at parties and get togethers.

Asparagus Puff Pastry Tart

Storage & Reheating Tips

  • STORAGE: If you have any asparagus puff pastry tart leftovers, simply store them in an airtight container in the fridge for 3-5 days.
  • REHEATING: Reheating your tart is easy. You can reheat it in the oven or toaster oven or air fryer until warmed through (just be sure not to overbake). Reheating in the microwave is fine too but your pastry will not be crispy.

Asparagus Puff Pastry Tart

More Recipe You Will Love:

Recipe

Servings: 6
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Ingredients

  • 2 sheets frozen puff pastry, thawed (one 450 gram package)
  • 2 eggs, at room temperature divided
  • 2 tablespoons dijon mustard
  • 5-7 ounces Boursin Cheese / herbed cream cheese, (140-190grams)room temperature
  • 1 ounce (about ¾ cup grated) Parmesan cheese
  • 1 pound asparagus, tough ends trimmed and peeled as needed
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon back pepper
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat oven to 400˚F.
  2. Shape Puff Pastry
  3. Beat the remaining egg with 1 teaspoon water for egg wash.
  4. Unfold or unroll both sheets of thawed puff pastry onto a sheet of parchment paper. Overlap ends by approx 1 inch, forming 1 long rectangle; press together to seal.
  5. Brush a 1-inch rim of egg wash around the edges of the pastry rectangle. Fold edges inward and press to create a 1-inch border. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash. Place in the fridge while you make your filling.

Make Filling

  1. In a medium bowl, combine 1 egg with the herbed cream cheese, Parmesan cheese, and 1 tablespoon freshly squeezed lemon juice, plus half the lemon zest and pinch of salt and pepper.

Assemble Tart

  1. Spread thin layer of the mustard evenly inside the pastry border.
  2. Spread the creamy cheese mixture inside the pastry border over the mustard.
  3. Toss the asparagus with the olive oil and salt and pepper then arrange the asparagus spears in a single layer on top of the cheese

Bake

  1. Transfer pan to oven and bake the tart until golden brown and flaky, 30 to 35 minutes.
  2. Remove from oven once done, sprinkle with extra Parmesan cheese and lemon zest then slice and enjoy warm straight out the oven or let cool on a rack and serve at room temperature.

Recipe Notes

  • If you want to get fancy, feel free to play with the arrangement of your asparagus.
  • I don’t usually poke the bottom of the tart with a fork for this recipe but if you feel like it is necessary feel free to do so before spreading on the mustard
  • If you want an extra crispy golden tart bottom - you can preheat the oven with your sheet pan in the oven. Once ready to bake your tart carefully using one mitts - remove hot pan from oven and slide in the tart using your parchment paper to help you get it on to the hot pan, then return hot pan to oven and bake as per recipe.
  • If you notice that the top of your tart is starting to get too dark too fast - feel free to tent with foil while it finishes baking.
  • What if my puff pastry doesn’t come in thin sheets but frozen square blocks? No problem. Simply thaw in the fridge overnight and roll out on a lightly floured surface. Use approximately the same weighted amount of puff party that the recipe calls for and create a rectangle shape for your tart. Tenderflake puff pastry for example comes in a 397 gram package with 2 blocks - that would work just fine.

Asparagus Puff Pastry Tart