Delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, Mother’s Day, showers & parties, and more.
And I know you guys love asparagus too, since my oven roasted asparagus with garlic, parmesan, & lemon has been one of the most popular recipes on the blog ever since I posted it a couple of years ago.
This would make a fantastic appetizer for a dinner party and can be cut into smaller squares. Or keep the squares bigger for a brunch portion or light lunch.
Tips for this Asparagus Tart
I love gruyere cheese (it’s one of the main cheeses I use in my favorite mac & cheese as well), but fontina is a great substitute. Freshly grated cheese is a must for this recipe because it melts so much better than the pre-grated kind.
You might also want to consider making a balsamic glaze and drizzling it over your asparagus tart for a punch of tangy sweetness. If you are unsure where to trim your asparagus, grasp one stalk on each end and bend it. It will snap on one end and that’s the perfect spot to trim most of the asparagus in your bunch so that the tough ends are removed.
How to Make An Asparagus Tart
It’s almost ridiculous how simple this is, and yet guests will be totally impressed.
Make sure to thaw your puff pastry on the counter so it is pliable. Then roll it out to be slightly larger than it comes in the package and prick it all over with a fork.
Brush the pastry with Dijon mustard using a pastry brush. Leave a 1-inch border all around the edges. I think this tart would be delicious even without the mustard, so I listed it as an optional ingredient below.
- Sprinkle freshly grated gruyere cheese all over the pastry, then arrange the asparagus spears in a row. You can get fancier than I did and make a fancy pattern if you want.
I’ve seen tarts that are works out art with asparagus cut just-so to create zig-zags or diagonal lines, but I’m not that artistic. And actually, my 7-year old arranged the asparagus for me while I took photos. This blog has become something of a family affair.
- Sprinkle with Parmesan cheese and bake until puff pastry is cooked through and golden brown and the asparagus is tender-crisp, about 20-25 minutes at 400°F.
- Slice into squares and serve.
More Brunch Recipes You’ll Enjoy
- Copycat Waffle Love Liege Waffles
- Guava Cream Cheese Cuban Pastries
- Easy Chocolate Crepes
- Blackberry Scones
Breakfast
Eggs Benedict
Savory Breakfast
Smoked Salmon Scrambled Eggs
Appetizers
Candied Bacon
Did you make this recipe?
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Easy Asparagus Tart
Ingredients123
- ▢ 1 sheet puff pastry thawed
- ▢ 2 Tablespoons dijon mustard (optional)
- ▢ 1 bunch asparagus tough ends trimmed
- ▢ 3 cups shredded gruyere cheese
- ▢ 1/2 cup shredded parmesan cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Use a rolling pin (affiliate link) to gently roll out puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Dock (a fancy baking term meaning to prick all over) the puff pastry with a fork, then brush all over with the mustard. 1 sheet puff pastry, 2 Tablespoons dijon mustard
- Sprinkle gruyere over the puff pastry, leaving a 1″ border on all sides. Arrange asparagus spears to be parallel with each other (or get fancy and arrange them on a diagonal!). 3 cups shredded gruyere cheese, 1 bunch asparagus
- Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares a serve. If desired, you can also drizzle a balsamic glaze (thicker and sweeter than balsamic vinegar) on top. ½ cup shredded parmesan cheese
Notes
Nutrition
Recipe use with permission from Mildly Meandering .
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Easy Asparagus Tart
Ingredients
- 1 sheet puff pastry thawed
- 2 Tablespoons dijon mustard (optional)
- 1 bunch asparagus tough ends trimmed
- 3 cups shredded gruyere cheese
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Use a rolling pin to gently roll out puff pastry to an 11"x14" rectangle, then transfer to the parchment lined baking sheet. Dock (a fancy baking term meaning to prick all over) the puff pastry with a fork, then brush all over with the mustard. 1 sheet puff pastry, 2 Tablespoons dijon mustard
- Sprinkle gruyere over the puff pastry, leaving a 1" border on all sides. Arrange asparagus spears to be parallel with each other (or get fancy and arrange them on a diagonal!). 3 cups shredded gruyere cheese, 1 bunch asparagus
- Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares a serve. If desired, you can also drizzle a balsamic glaze (thicker and sweeter than balsamic vinegar) on top. 1/2 cup shredded parmesan cheese
Notes
Nutrition
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