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

Asparagus Tart with Puff Pastry

Course: Main Course
Cuisine: French
Diet: Vegetarian
Keyword: asparagus tart with puff pastry
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 389kcal
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!
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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

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.
 
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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