Go Back
+ servings
Asparagus Tart
Prep Time
20 mins
Cook Time
32 mins
Total Time
52 mins
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.
Course: Entrées, Appetizers/Snacks
Cuisine: American
Keyword: Breakfast/Brunch, Vegetarian, Easter, Lunch
Servings: 6 to 8 people
Calories: 398 kcal
  • 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.
Recipe Notes

Making Ahead:
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.

Make sure puff pastry is cold before baking. The cold butter will help create the layers in the pastry.

Bring the oven to temperature for at least 10 minutes before baking the crust.

If the asparagus stalks are very thick, you can cut them in half lengthwise and place them cut side down in the tart.

Par-bake the crust in the middle of the oven but bake the filled tart on the bottom rack so the crust cooks evenly.

Cool the tart on a cooling rack so the crust does not get soggy on the bottom.

Cut the tart with a serrated knife for cleaner cuts.

Nutrition Facts
Asparagus Tart
Amount Per Serving
Calories 398 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g50%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 88mg29%
Sodium 379mg16%
Potassium 232mg7%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 2g2%
Protein 15g30%
Vitamin A 960IU19%
Vitamin C 5mg6%
Calcium 297mg30%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.