Asparagus Tart

This deliciously simple asparagus tart uses puff pastry and a mix of three cheeses to turn it into an easy brunch or light dinner entrée.

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
Looking straight down at asparagus tart cut into 6 pieces on a marble board.

Asparagus Tart with Puff Pastry

This quick and easy asparagus tart recipe uses an emergency staple to speed up the time it takes to get a great dish on the table – puff pastry. I like to have a sheet or two of puff pastry in my freezer at all times, just so that I’m able to whip up something nice in a hurry. Of course, you do need to defrost the puff pastry, but it doesn’t take too long to thaw at room temperature. 

Ingredients on a cutting board - asparagus, lemon, shallot, three cheeses, chives, puff pastry and some beaten egg.

Simple Ingredients for Asparagus Tart

The ingredients for this tart are few and simple, but the result still impresses in appearance and flavor. The mix of three cheeses – Gruyère, Parmesan and Fontina – are a perfect blend for this tart. The Gruyère has a nice nutty flavor, the Fontina is a fantastic melter, and the salty Parmesan seasons nicely. You could, of course, substitute the cheeses depending on what you have at home, but try to cover the bases of flavor, meltability and salt. Goat cheese would be a nice addition too. 

Two images - the first hands cutting asparagus stalks, the second shows asparagus in an ice bath.

Asparagus Prep

There’s just a little prep required with the asparagus – something you can easily do while the puff pastry defrosts. Trim off the tough woody ends of the asparagus first. For the prettiest tart, make sure the spears of asparagus are all the same length by lining up the tips and then trimming off the bottom. Bring a large pot of salted water to a boil and blanch the asparagus for just a few minutes before shocking it in an ice bath. That will help seal in that nice bright green color and give the asparagus a head start in the cooking department. The spears will finish cooking once they are in the tart and baking in the oven. If your asparagus is very thick, slice the spears in half lengthwise after they have been blanched and shocked. 

A hand pricking puff pastry with a fork, with a rolling pin and flour dusting wand nearby.

How to Make the Crust

It’s no surprise to learn that puff pastry puffs up in the oven. Because we want to par-bake the pastry, but we want a crust around the perimeter of the tart, score a rectangle inside the perimeter of the pastry (scoring means to gently cut with a paring knife, but don’t cut all the way through). This will allow you to push down the center of the pastry once it has baked and puffed up without crushing the crust around the outside. Docking the pastry (pricking with a fork) will also help to keep the center from puffing up fully. It will still rise higher than you want, but you’ll be able to flatten the center without damaging the crust. Use an offset spatula to flatten the center of the crust after par-baking. 

Three images showing the stages in building a vegetable tart - a baked pastry crust, the tart filled with egg and cheese, and the tart filled with asparagus.

Tips for making a puff pastry tart

  • Keep the pastry as cold as possible before popping it into the oven. The water content of the cold butter in the pastry will evaporate in the oven, helping to separate the flaky pastry layers.
  • Keep your oven at the pre-heated temperature for at least 10 minutes before baking the crust.
  • When you are pre-baking the pastry, place the baking sheet in the upper half of the oven. At the top of the oven, the hot air will help to cook the light pastry on top and bottom.  Once you have filled the tart and are baking it for the second time, place the baking sheet in the lower half of your oven. The direct heat from below will help to cook the crust through even though it is weighed down with the egg, cheese and asparagus. 
  • Cool the tart on a cooling rack to prevent the crust on the bottom from getting soggy.
  • Use a serrated knife to slice the tart – the slices will be easier and cleaner.
Baked Asparagus Tart on a cooling rack with  utensils and a lemon nearby.

Make Ahead Options

This tart is best served the day you make it to preserve the texture. It is best served warm but can be enjoyed at room temperature. If you do have to bake it ahead of time, warm it up in a 350˚F oven for about 10 minutes to crisp the pastry crust.

Hands zesting a lemon over an asparagus tart.

How to  Serve the Asparagus Tart

This tart makes a really nice brunch or lunch dish. It’s also a delightful vegetarian dinner with a nice green salad or lentil salad. But you can also cut it into smaller squares, place them on a platter and serve them as an hors d’ouevres. 

A piece of asparagus tart on a white plate with a side salad and more in the background.


Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
7-Day Menu Planner: Spring

Spring is my favorite season because it's filled with so much hope and promise. When spring comes around, we have...View Technique

Advertisement - Continue Below

Asparagus Tart

  • Prep Time: 20 m
  • Cook Time: 32 m
  • Total Time: 52 m
  • Servings:
    to 8 people


  • 1 piece puff pastry thawed
  • 2 eggs beaten
  • 1 pound asparagus spears
  • ½ tablespoon olive oil
  • ½ shallot minced
  • Salt and freshly ground black pepper
  • 4 ounces grated Gruyère cheese (1 cup)
  • 2 ounces grated Fontina cheese (½ cup)
  • 3 tablespoon grated Parmesan cheese divided
  • 1 tablespoon chopped chives
  • Zest of 1 lemon


  1. Pre-heat the oven to 400°F.
  2. Place a piece of parchment paper on your countertop and lightly dust with flour. Make sure the puff pastry is thawed, but still cold. Roll the puff pastry out on the parchment paper into a 10x13-inch rectangle. Lift the parchment paper to transfer both the parchment paper and the puff pastry to a large sheet pan. Use a paring knife to gently score a ¾-inch rectangle inside the perimeter of the puff pastry, creating a border around the edges of the rectangle. (Don’t cut all the way through the pastry.) Then lightly score diagonal lines about 1-inch apart around the edges of the pastry to form a decorative crust. Brush the outer border of the pastry with some of the beaten eggs.
  3. Bake the crust at 400°F for 12 minutes. Remove from the oven and set aside. When the crust comes out of the oven, the center may have puffed up. Just push the center of the pastry down with an offset spatula, leaving the crust puffed.
  4. Trim the woody edges off the asparagus, leaving them in about 7 inches in length. Bring a saucepan of water to a boil and set up an ice water bath by filling a bowl with cold water and 2 cups of ice cubes. Blanch the asparagus in the boiling water for 2 minutes and then immediately transfer them to the water bath to shock the asparagus and stop the cooking process. Remove from the water and pat the asparagus dry. Then toss the asparagus with the olive oil and the minced shallots. Season with salt and freshly ground black pepper.
  5. Combine the remaining beaten eggs with the chives, Gruyère, Fontina cheese and 2 tablespoons of the Parmesan cheese. Season with freshly ground black pepper.
  6. Spread the cheese mixture in over the inside of the puff pastry crust. Arrange the asparagus stalks evenly over the egg and cheese mixture, alternating the direction of the pointed asparagus tips. Sprinkle any of the shallots left in the bowl over the asparagus and sprinkle on the remaining Parmesan cheese.
  7. Return the tart to the oven and bake at 400°F on the lower rack of the oven for 17 to 20 minutes, until the tart is set and the crust has browned. Sprinkle the chives and lemon zest on top and transfer the tart to a cooling rack to rest for a few minutes before serving. Serve warm with a side salad.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (4)Post a Reply

  1. 5 stars
    I had left over Gruyere cheese and didn’t know what to make. I came across this recipe and gave it a try. YUM.

Leave a Reply

Your email address will not be published. Required fields are marked *