This Asparagus tart is made so easy using puff pastry! It’s the perfect appetizer, brunch, lunch, or light meal that you can make when asparagus is in season! Flaky, light and buttery puff pastry layered with garlicky cream cheese and savory Gruyere cheese, topped with well seasoned roasted asparagus. Delicious!
Asparagus Puff Pastry Tart
I love making puff pastry tarts, they’re an easy shortcut to traditional made-from-scratch tarts and are perfect to make ahead! I make this mushroom tart all year round, it’s a family favorite. But in the spring, the mushrooms get substituted with fresh asparagus.
This cheesy asparagus tart is so simple, but showcases asparagus in the most beautiful way, it truly feels like a celebration. Serve the tart with a big green salad, roasted potatoes, and some cocktails for the best brunch ever!
The Ingredients
- Asparagus – Get fresh asparagus tips that are even in thickness (if possible). The fresher, the better! To season the asparagus, you will need olive oil, salt, and pepper.
- Puff pastry – I recommend getting an all-butter puff pastry. You have to read the label, but many brands use shortening and other types of fat. If using frozen puff pastry, make sure that it’s thawed and roll it out to 10×14-inch rectangle. If you can’t find puff pastry, you can use pie crust instead.
- Cream cheese with seasonings – My preferred brand is Philadelphia, use softened cream cheese and season it with garlic powder, salt, and pepper. You can substitute the cream cheese with ricotta, but you’ll have to strain it overnight as it’s too watery (if you don’t strain it, the puff pastry will be soggy at the bottom). Or substitute with Boursin, it works so well!
- Additional cheese (optional) – This is optional, but I like to sprinkle my tart with extra cheese. I use shredded Gruyere, but keep in mind that it’s not vegetarian.
- Egg wash for a beautiful golden tart!
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Asparagus Tart with Puff Pastry
- Season the asparagus with extra virgin olive oil, salt, and pepper.
- Line a sheet pan with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges (create a border) this will be your crust. Then using a fork prick the puff pastry sheet to stop it from puffing up as it bakes.
- Top with cream cheese mixture, sprinkle extra cheese, and arrange the seasoned asparagus tips on top. Brush the border with an egg wash and bake until the asparagus is roasted, and the puff pastry is golden!
Top Tips
- Always buy all-butter puff pastry as it tastes best. If you want to keep this tart vegan, you can find vegan puff pastry that’s made with vegan butter and use vegan cream cheese.
- If your puff pastry sheet is frozen, make sure that it’s thawed completely overnight in the fridge before you start working with it. If needed, roll it out a little on a floured surface before placing it over the parchment paper.
- Always go for thin asparagus so it roasts and crisps up as the puff pastry is being baked.
- You can swap out the asparagus for cherry tomatoes, mushrooms, or almost any other vegetable that you like!
- Spread the cream cheese mixture over the puff pastry using an offset spatula, or just a back of a spoon.
What to Serve Puff Pastry Tart With
My favorite way to serve puff pastry tarts is with a selection of fresh salads! If I’m in a hurry, I always make a quick green salad. But other salads like watermelon feta salad, red potato salad, Mediterranean chickpea salad, or Caprese salad are perfect!
Asparagus tart also goes so well with oven baked fries, or air fryer roasted potatoes. For a low-carb option, make rutabaga fries (they’re SO good!).
And for a whole brunch spread, make this easy quiche or sheet pan eggs with veggies, and corn fritters.
More Asparagus Recipes
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Asparagus Tart Recipe
Recipe Video
Ingredients
- 1 Asparagus tips tough ends trimmed
- 2 teaspoons olive oil
- 4 oz cream cheese softened
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 Sheet Puff Pastry thawed, all butter
- ½ cup Gruyere cheese shredded, optional. Sub with vegetarian cheese if needed.
- egg wash one egg beaten with a splash of milk
Instructions
- Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside.
- Drizzle olive oil over the asparagus, and season with salt and pepper.
- To make the cream mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper. Give it a quick mix so that everything is well combined.
- Unfold the thawed puff pastry on a lightly floured surface and roll into a 10 inch x 14-inch rectangle. Transfer to the prepared baking sheet, then using a sharp knife score the edges leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
- Spread the cream cheese mixture over the puff pastry sheet inside the border, then sprinkle with gruyere cheese.
- Top the cheese with the asparagus spears arranging them to be parallel with each other. Brush the border/edges with an egg wash.
- Bake for 20-25 minutes or until the puff pastry is puffed and lightly browned.
- Remove from the oven, cut into 6-8 squares, and serve warm or at room temperature.
Notes:
- This recipe makes 6-8 servings.
- Cream cheese can be substituted with Boursin (no need to add garlic powder or any seasonings), or strained ricotta that was strained overnight.
- Always buy all-butter puff pastry as it tastes best. If you want to keep this tart vegan, you can find vegan puff pastry that’s made with vegan butter and use vegan cream cheese.
- If your puff pastry sheet is frozen, make sure that it’s thawed completely overnight in the fridge before you start working with it. If needed, roll it out a little on a floured surface before placing it over the parchment paper.
- Always go for thin asparagus so it roasts and crisps up as the puff pastry is being baked.
- You can swap out the asparagus for cherry tomatoes, mushrooms, or almost any other vegetable that you like!
- Spread the cream cheese mixture over the puff pastry using an offset spatula, or just a back of a spoon.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
bex says
or would it be ok if you prepped it before people arrived and then put it in the over when ready? or would it go soggy?
Diana says
I think that’s a great idea and would work great! Prep and assemble the tart, then remove from the fridge and bake before serving.
Ann says
Can I freeze this tart?
Diana says
Yes, it freezes well! Make sure that it has cooled completely, then slice and place in freezer bags, and freeze for up to 3 months.
Holly says
Yum!
Deanna says
Can I make this the night before and reheat?
Diana says
Yes!
bex says
I’d like to make this ahead and then reheat. how long would you cook if for initially if you were reheating? and then reheat for how long?