• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » French Recipes

    Asparagus Tart with Puff Pastry

    Published: Mar 18, 2022 · Modified: Mar 27, 2023 · by Debra with 4 Comments · 1803 words. About 10 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This easy asparagus tart made with store-bought puff pastry is buttery and crisp, with melty Gruyère on top! Very little prep, and cooks in less than 30 minutes! A perfect spring recipe!

    An asparagus tart on crumpled white parchment paper and a white plate with a slice of tart on it, with two glasses of seltzer and a stack of plates, utensils and blue napkins.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    What could be better for spring than this fresh asparagus tart, made with store-bought puff pastry to keep things easy for you in the kitchen?

    We'll add Gruyère cheese that melts dreamily so you get a crispy crust and a gooey center. Lemon loves asparagus, so let's add a little zest to keep flavors bright, too.

    It's almost too good to be true, that something this beautiful is so simple to prepare. Using just a few ingredients, and with less than 10 minutes of prep, you can have an asparagus tart on the table for Easter lunch, a chic brunch, or almost any spring celebration!

    Jump to:
    • Asparagus tart ingredients
    • How to make an asparagus tart
    • Recommended tools and equipment
    • Asparagus tart tips and substitutions
    • Serving suggestions
    • This asparagus tart is easy, flavorful, and beautiful!
    • More spring recipes
    • Recipe
    Fresh asparagus, puff pastry, a lemon, and small bowls of grated cheeses, salt, pepper and Dijon mustard.

    Asparagus tart ingredients

    With just a few ingredients—only 6, not including pantry staples—you can make a beautiful asparagus tart that's loaded with flavor and sure to impress!

    • Store-bought puff pastry: I recommend all-butter puff pastry. It tastes better, it looks better, it's flakier. So check the label to make sure it is made with butter and not vegetable oil. Trader Joe's makes a very affordable all-butter version.
    • Fresh asparagus: Asparagus can be very thick or very thin, and either is fine for this tart recipe. Look for asparagus spears with tightly closed tips that are firm and have a good color. See tips below for prep instructions.
    • Gruyère cheese: Only the best melty cheese for a tart like this! Grate your own for better flavor and melting factor.
    • Parmesan cheese: The real parmigiano reggiano, please. It tastes so much better.
    • Dijon mustard: This adds a bit of acid and bite to balance out the cheese.
    • Olive oil: Just a little to coat the asparagus spears so they can be seasoned.
    • Lemon zest: Adding lemon zest once the tart is baked gives it a freshness and floral aroma that lifts up all the other flavors.
    • Kosher salt and freshly ground black pepper

    How to make an asparagus tart

    Step 1: Thaw the puff pastry

    Remove the puff pastry from the freezer and thaw overnight in the fridge.

    PREP TIP It is SO important to thaw the puff pastry in the refrigerator, NOT on the counter. If the puff pastry isn't completely thawed, you risk it cracking and breaking when you try to roll it out. BUT it still needs to remain cold to keep the butter cold, so don't let it sit out on the counter. When the butter is cold, it will puff with steam when it hits the hot oven giving you those beautiful crispy layers, and that's what we want!

    A rolling pin, a fork, a knife, and a ruler surround a sheet of puff pastry that has been docked and cut with a border.

    Step 2: Roll out the puff pastry

    Preheat the oven to 400 degrees F.

    On a lightly floured surface, gently roll the puff pastry out to an 11-inch by 14-inch rectangle.

    Use a small knife to gently score it to create a one-inch border, being careful not to cut all the way through. Then use a fork to gently prick the surface of the pastry inside the border, again, not going all the way through.

    PREP TIP We're using the fork to "dock" the pastry, which means we'll make tiny little holes to let air out so that it won't puff up too much. We want the center of the tart to stay flat so we can lay our asparagus on it.

    Transfer the puff pastry to a parchment lined sheet pan and place in the refrigerator for 10-15 minutes.

    A box grater beside two blocks of cheese and two small bowls of grated cheese.

    Step 3: Grate the cheese

    Meanwhile, grate the gruyère on the large holes of a box grater, and grate the parmesan on the small holes. Use a microplane grater to zest the lemon.

    Asparagus spears on a sheet pan.

    Step 4: Prep and season the asparagus

    Break the woody stems off the asparagus spears. (See tips below.) Then toss them with the olive oil and season with salt and pepper.

    A sheet of puff pastry that has been brushed with Dijon mustard.

    Step 5: Assemble the tart

    Remove the puff pastry from the refrigerator and use a pastry brush to spread the Dijon mustard inside the border.

    Gruyere and parmesan cheese on top of puff pastry.

    Top with the grated gruyère, then the parmesan, again staying inside the border.

    Asparagus spears atop cheeses on a sheet of puff pastry.

    Add the asparagus on top of the cheese. I like to alternate the direction of the tips, but you do what looks pretty to you.

    An asparagus tart sliced into squares on a sheet of crumpled white parchment paper.

    Step 6: Bake the tart

    Bake your asparagus tart for 20-25 minutes until the edges are golden brown. Allow to cool for a few minutes before slicing. Top with lemon zest and serve.

    Recommended tools and equipment

    • Rolling pin: To roll out the puff pastry and prep it into the proper shape for the tart. I like French rolling pins, their tapered ends make them easier to handle.
    • Paring knife and ruler: You'll need the knife to score the edge of the pastry to create a border. A small paring knife with a sharp point is best. Just don't use one with a serrated edge because that might catch too much of the pastry and mess up your crust. The ruler is a "nice to have" not a "need to have", because you can eyeball the 1-inch border. But once you get a baking ruler in your kitchen, you'll find you use it a lot.
    • Pastry brush or offset spatula: You'll need one or the other to help you spread the mustard on the bottom of the tart evenly.
    • Box grater: To grate the cheese. Freshly grated cheese tastes and melts better!
    • Sheet pan and parchment paper: To bake the asparagus tart so it doesn't stick to the pan.
    • Optional: If you have a pizza cutter, using it can make slicing easier.
    A woman's hands breaking off the woody stems of asparagus spears.

    Asparagus tart tips and substitutions

    • To trim the asparagus, gently grip each end and bend, the spear will naturally snap in the right place, leaving the woody stem in one hand and the tender spear in the other. You can find a more detailed description of this process in my Baked Asparagus post.
    • When rolling out the puff pastry into the tart shape, go from corner to corner in one direction, then do the same on each side. Do not go back and forth. Rolling in one direction will help you to keep the proper shape and prevent you from overworking the dough.
    • I always grate my own cheese. Pre-grated cheese can get dried out, and doesn't melt as well because it's coated with anti-caking agents. It tastes better, too!
    • You can really pack the asparagus in tight, as it will shrink as the tart cooks. Don't be afraid to try to get a few more on there!
    • If you don't like Gruyère, substitute fontina. Pecorino romano can be swapped for the parmigiano reggiano.

    Serving suggestions

    You can serve an asparagus tart as a vegetarian main course, on a holiday buffet, or as an appetizer. It would be lovely alongside a Strawberry Arugula Salad with Basil and Mint, or try it with Cumin-Roasted Carrots. Serve it as an appetizer next to Radishes with Radish Leaf Butter, or Pimento Cheese Dip. It would be oh-so-pretty at a bridal shower next to a pink-hued Jasmine Cocktail.

    This asparagus tart is easy, flavorful, and beautiful!

    • Only takes about 40 minutes from prep to serving it!
    • It's a beautiful way to showcase fresh asparagus in season!
    • Store-bought puff pastry makes a crispy tart and keeps things quick and easy.
    • Dijon mustard lightens up the earthiness of Gruyère and parmesan, lemon zest on top brings out the flavor of the asparagus.
    • It's a vegetarian tart!

    More spring recipes

    Think spring with these ideas!

    • No time for a tart? Baked Asparagus with Parmesan is a super-simple spring side dish, ready in 15 minutes!
    • Baked Salmon with Radishes and Peas celebrates the flavors and bright colors of spring!
    • Crostini with Peas, Mint and 'Nduja go perfectly with a glass of rosé.
    • A Bee's Knees Cocktail would be the perfect drink to serve alongside this springtime tart. Especially at brunch!

    Recipe

    An asparagus tart sliced into squares on a sheet of crumpled white parchment paper.

    Asparagus Tart with Puff Pastry

    This easy asparagus tart with puff pastry is buttery and crisp, with melty Gruyère on top! Very little prep, and cooks in less than 30 minutes! A perfect spring recipe!
    4.75 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Diet: Vegetarian
    Keyword: asparagus tart with puff pastry
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Resting time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 389kcal

    Equipment

    • parchment paper
    • sheet pan
    • box grater
    • pastry brush
    • microplane grater

    Ingredients

    • 1 sheet puff pastry thawed
    • 1 bunch fresh asparagus
    • ½ tablespoon olive oil
    • 2 tablespoon dijon mustard
    • 6 oz gruyère cheese
    • 1 oz parmesan
    • lemon zest from one lemon
    • kosher salt and freshly ground black pepper
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F.
    • On a lightly floured surface, gently roll the puff pastry out to an 11-inch by 14-inch rectangle. Use a small knife to gently score it to create a one-inch border, being careful not to cut all the way through. Then use a fork to gently prick the surface of the pastry inside the border, again, not going all the way through.
    • Carefully transfer the puff pastry to a parchment lined sheet pan and place in the refrigerator for 10-15 minutes.
    • Meanwhile, grate the gruyère on the large holes of a box grater, and grate the parmesan on the small holes. Use a microplane grater to zest the lemon.
    • Break the woody stems off the asparagus spears. (See note below.) Then toss them with the olive oil and season with salt and pepper.
    • Remove the puff pastry from the refrigerator and use a pastry brush to spread the Dijon mustard inside the border.
    • Top with the grated gruyère, then the parmesan, again staying inside the border.
    • Add the asparagus on top of the cheese. I like to alternate the direction of the tips, but you do what looks pretty to you.
    • Bake the tart for 20-25 minutes until the edges are golden brown. Allow to cool for a few minutes before slicing. Top with lemon zest and serve.

    Notes

    • To trim the asparagus, gently grip each end and bend, the spear will naturally snap in the right place, leaving the woody stem in one hand and the tender spear in the other.
    • When rolling out the puff pastry, go from corner to corner in one direction, then do the same on each side. Do not go back and forth. Rolling in one direction will help you to keep the proper shape and prevent you from overworking the dough.
    • You can really pack the asparagus in tight, as it will shrink when it cooks. Don't be afraid to try to get a few more on there!
    • If you don't like gruyère, substitute fontina. Pecorino romano can be swapped for the parmigiano reggiano.
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 389kcal | Carbohydrates: 22g | Protein: 15g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 34mg | Sodium: 436mg | Potassium: 211mg | Fiber: 2g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 4mg | Calcium: 368mg | Iron: 3mg

    More French Recipes

    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • Cherry clafoutis in an oval baking dish with a gold spoon. A few fresh cherries are on the table in the bottom right corner.
      Easy Cherry Clafoutis
    • Plates of sweet and savory buckwheat crepes, with two cups of coffee to the left.
      Buckwheat Crepes
    • A flourless chocolate torte on a pink plate.
      Flourless Chocolate Torte

    Reader Interactions

    Comments

    1. Linda

      April 04, 2023 at 10:25 am

      Can you make this ahead and gently reheat?

      Reply
      • Debra

        April 05, 2023 at 5:56 pm

        Hi Linda,

        You could make it an hour or so ahead, and then warm it at 200 degrees uncovered before serving. But I don't recommend baking it, then refrigerating it overnight, then reheating. The asparagus may start to release some of its water, and the puff pastry will also take on some moisture from the fridge, and just won't get as crispy as it does when freshly prepared.

        Don't get me wrong, I've certainly reheated leftovers in the oven. But if you're making it for a nice meal, you'll want to cook it and present it right away.

        Thanks for reading and trying my recipes!

        Debra

        Reply
    2. Donna

      March 21, 2022 at 9:28 am

      5 stars
      Going to make this for next girlfriends get together!!

      Reply
      • Debra

        March 22, 2022 at 5:42 pm

        Hi Donna,

        Yay! I know the girlfriends will love it!

        Thanks for reading,

        Debra

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • A small plate of garbanzo bean salad with a gold fork in it.
      Garbanzo Bean Salad
    • Elote dip in a blue bowl topped with cotija cheese and garnished with lime wedges and fresh cilantro. The bowl is on a plate of blue corn tortilla chips resting on a blue and white striped placemat, with a wooden bowl of yellow tortilla chips in the upper left and a gold spoon in the lower right.
      Elote Dip
    • A pan of risotto with peas with a wooden spoon in it. Three lemons are in the upper left corner.
      Risotto with Peas
    • A plate of sugar snap pea salad topped with radishes and yogurt.
      Sugar Snap Pea Salad

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Baked asparagus with parmesan cheese on a white plate. A small bowl of lemon wedges and a blue and white striped napkin are on the right.
      Baked Asparagus with Parmesan
    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Homemade Pimento Cheese Dip
    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog