Get ready to impress with this easy asparagus tart recipe. You’ll be amazed how such a surprisingly simple recipe creates a tart with a complex depth of flavour that can be served with breakfast, lunch, or dinner. With a flaky puff pastry base, a layer of creamy melted cheese, fresh asparagus stalks, and a balsamic glaze, this asparagus tart is light, savoury, and delicious.
Why You’ll Love this Asparagus Tart
- Asparagus and Gruyère are a match made in heaven! If you’re craving a pizza night but tired of the same old things, this asparagus tart is exactly what you need. Fresh asparagus and melted Gruyère cheese pair together so well, you’ll be amazed (and so will everyone else at the table).
- Skip the hassle and use frozen puff pastry. If you want to make your own pastry dough from scratch, you certainly can. But this recipe uses frozen puff pastry dough for a reason. It’s easier to make and clean up. Plus, you don’t have to worry whether you’ve done it right!
- Asparagus tart is a versatile meal. Do you need a side dish for dinner, finger food for a party, or a main course for brunch? Asparagus tart is perfect at any time of the day and accompanies almost anything well. And, it’s vegetarian!
Ingredients
To make this easy and delicious asparagus tart, you will a large half sheet baking pan and the following ingredients:
- frozen puff pastry - I used storebought puff pastry to make it super easy to prepare this tart. You can also use homemade puff pastry.
- asparagus - I used thick asparagus, but I would recommend thinner asparagus for this tart. The thicker the asparagus, the heavier the tart will be and can cause the tart to have less structure on the bottom due to the weight.
- Gruyère cheese - When it comes to cheesy asparagus, it’s hard to go wrong. Gruyère is the best for this recipe, but you can use any hard cheese like fontina, cheddar, Jarlsberg, Emmentaler, Edam, etc. However, using freshly shredded cheese instead of the pre-shredded store-bought kind will result in a better tart.
- Parmesan cheese - We top the tart with some Parmesan cheese for extra flavour because two cheeses are better than one right? You can also substitute this with asiago cheese.
- olive oil
- balsamic vinegar
- salt and pepper
- egg wash - made with egg and milk. This helps create a golden crust o the border of the puff pastry.
How to Make the Best Asparagus Tart
- Prepare the puff pastry. On a clean and lightly floured surface, prepare and roll out the puff pastry into a 10x15-inch rectangle. Transfer to a large half sheet baking pan lined with parchment paper.
- Use a knife to gently score a 1-inch border around the pastry dough. Make sure to score the pastry with shallow cuts and do not cut through the pastry.
- Use a fork to lightly poke holes all over the pastry dough (inside the scored border). Do not poke through the dough. This allows the steam to escape during baking so that the pastry doesn't puff up in the oven.
- Add toppings. Sprinkle Gruyère cheese evenly over the pastry inside the border and top with asparagus in a single layer alternating ends and tips.
- Add seasoning. In a small bowl, add olive oil, balsamic vinegar, salt, and pepper, and stir well to combine. Brush the mixture evenly over the asparagus and top with Parmesan cheese.
- Brush on egg wash. In another small bowl, whisk together egg and milk. Brush the egg wash over the border on all sides.
- Bake. Bake in a preheated 450F oven for 15 to 20 minutes until the crust is golden brown and puffy. Let the tart cool for 2-3 minutes before slicing and serving.
Tips and Tricks
- How to trim asparagus. To trim the asparagus, you can use a knife, kitchen scissors, or your hands. To trim without any tools, just hold the ends and bend until the bottom snaps off. If your asparagus is fresh, you should end up with a clean snap.
- How to garnish. You can completely elevate this baked asparagus tart by simply adding a garnish to go with the balsamic and Parmesan. Try sundried tomatoes, fresh basil, or roasted garlic.
- How to store. Asparagus tart is best eaten fresh. It can be stored at room temperature the day it is made but should be refrigerated if you will keep it for longer than a few hours. Store it in the refrigerator for up to 4 days.
- How to reheat. Reheat asparagus tart in a 300 F preheated oven for 10 minutes, or in the air fryer for 5-10 minutes until warmed through.
More Asparagus Recipes
- Chopped Asparagus Salad
- Spring Pesto Pasta with Asparagus
- Air Fryer Asparagus
- Creamless Cream of Asparagus Soup
- Prosciutto-Wrapped Asparagus and Cantaloupe Bundles
- Sautéed Asparagus
- Roasted Asparagus with Poached Eggs
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Recipe
Asparagus Tart
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Asparagus tart with Gruyère cheese, a balsamic glaze, and flaky puff pastry, is a flavourful and delicious addition to brunch this spring season.
Ingredients
- 1 (10x15-inch) sheet frozen puff pastry, thawed
- 1 cup Gruyère cheese (or cheddar cheese), shredded
- 1 lb. medium asparagus, trimmed
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon Parmesan cheese, grated
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Preheat oven to 450F.
- On a clean and lightly floured surface, prepare and roll out the puff pastry into a 10x15-inch rectangle. Transfer to a large half sheet baking pan lined with parchment paper.
- Use a knife to gently score a 1-inch border around the pastry dough. Make sure to score the pastry with shallow cuts and do not cut through the pastry.
- Use a fork to lightly poke holes all over the pastry dough (inside the scored border). Do not poke through the dough. This allows the steam to escape during baking so that the pastry doesn't puff up in the oven.
- Sprinkle Gruyère cheese evenly over the pastry inside the border and top with asparagus in a single layer alternating ends and tips.
- In a small bowl, add olive oil, balsamic vinegar, salt, and pepper, and stir well to combine. Brush the mixture evenly over the asparagus and top with Parmesan cheese.
- In another small bowl, whisk together egg and milk. Brush the egg wash over the border on all sides.
- Bake for 15 to 20 minutes until the crust is golden brown and puffy. Let the tart cool for 2-3 minutes before slicing and serving.
Notes
How to trim asparagus: To trim the asparagus, you can use a knife, kitchen scissors, or your hands. To trim without any tools, just hold the ends and bend until the bottom snaps off. If your asparagus is fresh, you should end up with a clean snap.
How to garnish: You can completely elevate this baked asparagus tart by simply adding a garnish to go with the balsamic and Parmesan. Try sundried tomatoes, fresh basil, or roasted garlic.
How to store: Asparagus tart is best eaten fresh. It can be stored at room temperature the day it is made but should be refrigerated if you will keep it for longer than a few hours. Store it in the refrigerator for up to 4 days.
How to reheat: Reheat asparagus tart in a 300 F preheated oven for 10 minutes, or in the air fryer for 5-10 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tart
- Method: Bake
- Cuisine: American
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Nat says
I made this for an Easter celebration and it was a huge hit!
Shauna says
Looks so delicious! Can this be prepped ahead and refrigerated?
Betsy Cornell says
I just made this as a trial run for a Mother's Day lunch this weekend. I wanted to taste it as well as practice the timing. This went together fast: 20 minutes to prep the ingredients and 10 minutes to put it together. Baked it for 15 minutes. And guess what: IT IS SUPER TASTY!
This will be a perfect addition to my luncheon menu!
Sam Hu | Ahead of Thyme says
Thank you so much Betsy! So happy you liked the recipe!
Ashley F. says
One of our favorite tarts to make in the Spring time and when asparagus is in season! So tasty!
Sam Hu | Ahead of Thyme says
Totally! So happy you like the recipe!
Natalie says
Oh yum! What a lovely tart. Never tried asparagus tart but now I definitely will. I just saved this recipe! Thanks!
Sam Hu | Ahead of Thyme says
It's so delicious, you will love it! Let me know if you try it.