Whethere you need a quick and esy addition to your brunch menu or want to have a snack to round out your Superbowl party you'll love this easy asparagu tart.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- Made with tender asparagus and lots of cheese, this easy asparagus tart recipe is simple and delicious but elegant enough for entertaining.
- Enjoy cheesy asparagus tart as a light meal, a side dish, or as the perfect appetizer for Mother’s Day or Easter brunch.
- Lightly scoring a 1-inch border around the puff pastry sheet and leaving it empty creates a beautiful raised crust around the edges as the tart bakes.
Springtime is on the horizon, and so is asparagus season!
Asparagus cheese tart puts fresh asparagus to good use on a buttery puff pastry crust with an ultra-cheesy filling!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- I use frozen puff pastry from the grocery store, but you can make puff pastry dough from scratch if you’re feeling adventurous!
- Use your favorite mustard in this asparagus puff pastry tart—Dijon mustard, spicy brown mustard, or honey mustard are all tasty choices!
- You can create an egg wash to brush over the pastry if you’d like. Stir mustard and a beaten egg in a small bowl and brush the egg wash over the surface of the tart with a pastry brush.
- Fontina cheese would also be delicious in addition to the parmesan cheese and gruyere cheese.
- Add some seasonings to enhance the flavors of your tart, such as garlic powder, onion powder, nutmeg, or a dash of cayenne pepper for a slight kick.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Roll the puff pastry dough on a sheet of parchment paper into an 11x14-inch rectangle.
Lightly score a 1-inch border around the edges of the pastry and prick the center of the tart all over with a fork.
Trim the woody end off of each asparagus spear and toss them in olive oil, lemon juice, salt, and black pepper.
Brush pastry dough with mustard and sprinkle with grated gruyere cheese. Lay asparagus spears in a single layer and bake.
🍴 Equipment
- Baking sheet
- Rolling pin
🥫 How to store leftovers
Once your asparagus tart has cooled to room temperature, store leftovers in an airtight container in the fridge for up to three days. Reheat your tart in a 325-degree F oven or air fryer for 10-15 minutes to make the pastry crispy again.
You can freeze leftover asparagus tart by tightly wrapping it in a layer of plastic wrap and a layer of aluminum foil. Place the wrapped tart in an airtight container or freezer bag and freeze for up to three months.
Be sure to thaw frozen tart in the fridge overnight before reheating.
Expert tip:
Let frozen puff pastry thaw in the fridge overnight before rolling it out.
💭 Things to know
- Use a sharp knife to score the border of the pastry dough without tearing it. Apply very light pressure so you don’t slice fully through the dough.
- Always roll out pastry dough on a lightly floured surface so it doesn’t stick. Flour your rolling pin and the sheet of parchment paper before rolling out the dough.
- Wash each asparagus stalk and remove the woody ends before arranging them on the pastry. Hold each spear at both ends and gently bend it toward the bottom until the tough end snaps off, or cut the tips off with a sharp knife.
- Don’t spread any mustard, cheese, or asparagus over the 1-inch border. Leave it blank so it can rise to create a crust around the tart.
- You know your asparagus tart is done baking when the pastry puffs up and turns golden brown.
- Serve your delicious asparagus tart with extra grated parmesan, whipped cream cheese, creme fraiche, ricotta cheese, whipped goat cheese, or Boursin cheese if you’re feeling fancy!
- Lemon zest, fresh basil, a balsamic glaze, hollandaise sauce, and lemon-dill sauce are tasty garnishings for this asparagus puff pastry appetizer.
👩🍳 FAQs
Nope! Frozen asparagus will release extra moisture in the oven and make the tart soggy—no, thank you! Most asparagus recipes are best made with fresh asparagus.
Either your pastry dough got too warm while handling and melted butter leaked out in the oven, or your oven temperature wasn’t high enough. Puff pastry needs to be cold and baked in a hot oven to rise properly.
Next time, if you notice your pastry dough gets too warm after rolling it out, pop it in the fridge for a few minutes to firm it up again before adding the toppings. And make sure you preheat your oven to 400 degrees F, no lower.
Cheesy asparagus tart is great as a light lunch or side dish for a meaty main course at a dinner party. It’s one of my favorite easy recipes for part of a brunch spread on Easter, Mother’s Day, or other special occasions any time of year!
Don’t microwave it! That will make your pastry gummy. Instead, reheat asparagus tart in the oven or air fryer to make the crust nice ‘n crispy again. Bake it at a medium temperature, around 300-350 degrees F, for 10-15 minutes. Keep an eye on the tart so it doesn’t burn.
📚 Related recipes
- Southern Tomato Pie is filled with juicy tomatoes in a buttery crust and a pimento cheese topping—great for picnics and potlucks!
- Crustless Zucchini Quiche with Bisquick is an easy vegetarian recipe for a quick breakfast, brunch, or light dinner any day of the week.
- A mixture of cheeses combined with chiles and cilantro flavors my Cheese and Sausage Quiche with warm Tex-Mex goodness.
🍽️ Serve with...
My Pear Salad recipe is an updated version of the Southern classic with grilled pears, bleu cheese, toasted pecans, and a drizzle of golden jalapeno honey.
Juicy and full of bold flavor, my Easy Cajun Spiced Grilled Chicken Breast pairs perfectly with a cheesy asparagus tart!
Make traditional Italian Easter Bread From Scratch for a fun dessert. The slightly sweet brioche dough is formed into a wreath with the cutest ‘lil chocolate eggs baked right in!
📞 The last word
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Asparagus Tart
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 sheet puff pastry, thawed overnight in the refrigerator
- 2 Tablespoons mustard
- ¾ pound asparagus, tough ends cut off
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces gruyere cheese, shredded
- ½ cup parmesan cheese, shredded
- 1 lemon
Instructions
- Preheat oven to 400 degrees F.
- Drizzle the asparagus spears with olive oil and a squeeze of lemon, then sprinkle with salt and pepper.
- Cut a piece of parchment paper to fit a baking sheet.
- Place the puff pastry on the parchment paper.
- Use a rolling pin and, moving from corner to corner diagonally, roll out puff pastry into an 11-inch x 14-inch rectangle.
- Score, without cutting all the way through, a 1-inch border all the way around.
- Prick the center rectangle with a fork but leave the 1-inch border alone.
- Brush with the mustard.
- Sprinkle Gruyere over the pastry. Don't put anything in the border area.
- Arrange the asparagus over the cheese, placing the spears close together.
- Sprinkle with Parmesan cheese.
- Bake for 20-25 minutes or until the crust is golden brown and puffy.
- Remove from the oven.
- Grate lemon zest over the top.
- Slice into squares to serve.
Notes
-
- Thaw puff pastry dough in the refrigerator overnight. Do not try to thaw it at room temperature.
- Use a sharp knife to score the border of the pastry dough without tearing it.
- Apply very light pressure so you don’t slice fully through the dough.
- Wash each asparagus stalk and remove the woody ends before arranging them on the pastry. Hold each spear at both ends and gently bend it toward the bottom until the tough end snaps off, or cut the tips off with a sharp knife.
- Don’t spread any mustard, cheese, or asparagus over the 1-inch border. Leave it blank so it can rise to create a crust around the tart.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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