Flaky Cheesy Asparagus Tart

This cheesy asparagus tart transforms simple ingredients into an elegant dish that's perfect for brunches, light lunches, or as a sophisticated appetizer when entertaining. The flaky puff pastry provides the perfect canvas for showcasing fresh spring asparagus and nutty cheese.

I first made this tart for a spring garden party and it disappeared within minutes. The combination of crispy pastry, melted cheese, and fresh asparagus has become my go to impressive dish when I want something that looks fancy but requires little effort.

Ingredients

• Puff Pastry: Store bought saves tremendous time while still delivering that irresistible flaky texture
• Gruyere cheese: Offers a nutty depth that melts beautifully
• Parmesan cheese: Adds a salty umami note that balances the mild asparagus
• Fresh asparagus: Skinny stalks work best as they cook more evenly and quickly
• Olive oil: Helps the asparagus roast to perfection while adding richness
• Kosher salt: Enhances all the flavors without overwhelming
• Black pepper: Freshly cracked provides the best flavor punch
• Pea shoots: Give a fresh spring finish that elevates the presentation
• Lemon: Both juice and zest brighten everything and cut through the richness

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 400 degrees F. This temperature is perfect for creating a crisp pastry bottom while properly roasting the asparagus. Make sure your oven rack is positioned in the middle.

Prepare the Puff Pastry:

Thaw your puff pastry either overnight in the refrigerator for the best results or for about an hour on the counter on parchment paper if you are short on time. The pastry should be pliable but still cool to the touch. Roll it out gently just enough to remove the fold lines without overworking the dough.

Trim the Asparagus:

Cut about 1 inch from the bottom of each asparagus stalk to remove the tough woody portion. For even cooking consider lightly peeling the bottom third of thicker stalks. Arrange them in a single layer to ensure they will fit neatly on your pastry.

Assemble the Tart:

Transfer the puff pastry on its parchment paper to a baking sheet. Sprinkle half of both cheeses evenly across the pastry leaving a small border around the edges to allow for puffing. Arrange the asparagus in a neat row on top of the cheese layer. The tips can all face the same direction for a beautiful presentation. Distribute the remaining cheese over the asparagus making sure to get some between the stalks. Drizzle everything with olive oil which helps the cheese brown beautifully.

Bake to Perfection:

Place the tart in your preheated oven and bake for 20 minutes until you see three signs of doneness. The pastry should be golden and visibly puffed around the edges. The asparagus should look roasted with slight caramelization. The cheese should be completely melted with some browning spots.

Finish and Serve:

Remove from the oven and immediately sprinkle with kosher salt and fresh black pepper. Add lemon zest across the top followed by a light squeeze of lemon juice. Garnish with fresh pea shoots or microgreens right before serving to maintain their crispness. Slice with a sharp knife or pizza cutter into squares or rectangles depending on how you are serving it.

Pin it

My favorite part of this recipe is watching guests marvel at something that took so little effort. The puff pastry does all the heavy lifting here. I once made this for a baby shower where one guest asked which fancy bakery I had ordered from. The combination of those golden pastry edges and bright green asparagus creates something that looks far more labor intensive than it actually is.

Choosing the Right Asparagus

The thickness of your asparagus stalks matters significantly in this recipe. Pencil thin asparagus is ideal as it cooks quickly and becomes tender in the same amount of time it takes for the pastry to bake. If you can only find thicker asparagus blanch them for 2 minutes in boiling water before patting them dry and placing them on the tart. Look for bunches with closed compact tips which indicates freshness. The stalks should be firm not rubbery and the cut ends should look moist not dried out and woody.

Make Ahead Options

You can assemble this tart up to 4 hours before baking. Simply prepare everything keep it refrigerated and pop it in the oven just before serving. For longer storage prep all ingredients separately. The puff pastry can be thawed and kept wrapped in the refrigerator overnight. Cheeses can be shredded and stored in an airtight container. Asparagus can be trimmed and kept standing upright in a glass with an inch of water covered loosely with a plastic bag in the refrigerator for up to 2 days.

Seasonal Variations

While asparagus creates the classic spring version of this tart you can adapt it year round. In summer replace asparagus with thin sliced zucchini or yellow squash. Fall brings opportunities for thinly sliced butternut squash with sage. Winter versions work beautifully with caramelized onions and thinly sliced potato. Keep the cheese combination consistent as it provides the perfect flavor foundation regardless of the seasonal vegetable star.

Pin it

This tart is your ticket to an effortlessly elegant meal. Enjoy every flaky, cheesy, asparagus-filled bite!

Frequently Asked Questions

→ Can I make this cheesy asparagus tart ahead of time?

You can prepare the components ahead of time, but for best results, assemble and bake just before serving. The puff pastry can be thawed in advance and kept refrigerated. For make-ahead options, you can bake the tart up to 4 hours before serving and reheat at 350°F for about 10 minutes until warmed through.

→ What can I substitute for Gruyere cheese?

If Gruyere isn't available, Swiss cheese makes an excellent substitute with its similar nutty flavor. Other good alternatives include Emmental, Jarlsberg, or even white cheddar. The key is using a cheese that melts well while providing rich flavor.

→ How do I know when the asparagus tart is done baking?

The tart is done when the puff pastry has risen significantly and turned golden brown around the edges, typically after about 20 minutes at 400°F. The cheese should be fully melted and slightly bubbling, and the asparagus should be tender when pierced with a fork.

→ What can I serve with this asparagus tart?

This versatile tart works well as an appetizer, side dish, or light main course. For a complete meal, pair it with a simple green salad dressed with vinaigrette, a bowl of light soup, or prosciutto and fresh fruit. For brunch, serve alongside scrambled eggs or a frittata.

→ Can I use thick asparagus instead of skinny ones?

Yes, you can use thicker asparagus, but you may need to adjust the cooking time slightly. For thick stalks, consider blanching them in boiling water for 2 minutes and shocking in ice water before patting dry and arranging on the pastry. This ensures they'll cook through properly during baking without burning the pastry.

→ How should I store leftover asparagus tart?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8-10 minutes to restore some crispness to the pastry. While microwaving is possible, it will make the pastry soggy rather than crisp.